Mediterranean Cooking by Paula Wolfert

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  • Shrimp in garlic sauce (Gambas al ajillo) (page 17)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Sauces for fish; Small plates - tapas, meze; Spanish
    • Ingredients: shrimp; parsley; dry white wine; garlic
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  • Carp roe dip (Taramosalata) (page 18)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek
    • Ingredients: yogurt; black olives; carp roe; stale white bread; milk; egg yolks
    show

  • Anchovy oil canapés (Anchoïade Corse) (page 19)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Canapés / hors d'oeuvre; French
    • Ingredients: canned anchovies; parsley; ground cayenne pepper; stale white bread; olive oil; spring onions
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  • Gazpacho with garlic, almonds and green grapes from Malaga (Gazpacho ajo blanco) (page 20)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Soups; Appetizers / starters; Spanish; Vegetarian; Vegan
    • Ingredients: blanched almonds; green grapes; stale bread; garlic; sherry vinegar
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  • Garlic soup from southwestern France (Crème d'ail) (page 21)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Soups; Appetizers / starters; French
    • Ingredients: garlic; parsley; stale French bread; egg yolks; beef stock
    show

  • Tuscan vegetable soup with olive oil and sage (Acqua cotta di Maremma) (page 22)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Soups; Main course; Italian; Vegetarian
    • Ingredients: sage; peas; fava beans; carrots; celery; artichoke hearts; country bread; eggs; Parmesan cheese; olive oil; dried red pepper flakes
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  • Provençal fishermen's soup (Bourride des pecheurs) (page 21)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Soups; Appetizers / starters; French
    • Ingredients: white fish of your choice; mussels; shellfish; garlic; egg yolks; fines herbes; leeks; potatoes; bouquet garni; French bread
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  • Hot pepper and garlic sauce for Provençal fish soups and stews (Sauce rouille) (page 24)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

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  • Simple Provençal fish soup (Soupe de poisson "l'aïgo-sau") (page 27)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

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  • Kathy Jelen's fish soup (Soupe de poissons "Kathy Jelen") (page 28)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

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  • Squid in its own ink with garlic and almonds (Calamares en su tinta 1) (page 29)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Main course; Small plates - tapas, meze; Spanish
    • Ingredients: squid; almonds; parsley; Italian bread; dry white wine; garlic
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  • Fricassee of squid, cuttlefish or octopus in the style of Populonia (Cacciucco de polpi) (page 30)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Stews & one-pot meals; Main course; Small plates - tapas, meze; Italian
    • Ingredients: squid; parsley; dry red wine; tomato purée; Italian bread
    show

  • Pickled fried fish (Scabetch) (page 31)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Chutneys, pickles & relishes; Side dish; Algerian
    • Ingredients: carrots; dry white wine; bouquet garni; parsley; olive oil; onions; garlic; dried red pepper flakes; black peppercorns; small fish of your choice
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  • Salt cod mousse in puff pastry shells with poached eggs (Brandade de morue en croustade) (page 32)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Mousses, trifles, custards & creams; Pies, tarts & pastries; Egg dishes; Main course; French
    • Ingredients: salt cod; bouquet garni; eggs; vol-au-vent shells; butter; store-cupboard ingredients
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  • Chicken with 40 cloves of garlic (Poulet aux 40 gousses d'ail) (page 34)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Main course; French
    • Ingredients: whole chicken; bouquet garni; garlic; anisette; fennel; breadcrumbs; lemons; eggs; French bread
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  • Broiled chicken with oil, lemon, and garlic sauce (Farareej mashwi) (page 35)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Sauces for poultry; Main course; Egyptian
    • Ingredients: whole chicken; garlic; lemons; parsley; fruity olive oil
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  • Poached chicken with tuna fish sauce (Pollo tonnato) (page 36)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Sauces for poultry; Appetizers / starters; Main course; Italian
    • Ingredients: celery; carrots; tomatoes; parsley; whole chicken; canned anchovies; onions; black peppercorns; egg yolks; olive oil; lemons; canned tuna in olive oil
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  • Stuffed boned leg of lamb from the Languedoc (Gigot d'agneau farci) (page 37)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Main course; French
    • Ingredients: lamb legs; mushrooms; stale bread; meat stock; parsley; mixed dried herbs; minced pork; bacon fat; bacon; potatoes; garlic; bay leaves; thyme; dry white wine
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  • Leg of lamb with garlic sauce (Gasconnade) (page 38)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Sauces for meat; Main course; French
    • Ingredients: carrots; celery; bay leaves; parsley; thyme; garlic; leg of lamb; onions; canned anchovies; rosemary; savory
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  • Lamb chops with oil, garlic and egg sauce (Chuletas de cordero a la brasa con ali-oli) (page 40)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Sauces for meat; Main course; Spanish
    • Ingredients: garlic; olive oil; egg yolks; lamb chops
    show

  • Grilled quail (Ortikia skara) (page 40)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Main course; Greek
    • Ingredients: quail; dried oregano; bay leaves
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  • Spinach with garlic and oil (Spinaci aglio olio) (page 41)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Side dish; Italian
    • Ingredients: spinach; olive oil; garlic; Parmesan cheese; nutmeg
    show

  • Genoese herbal oil for spaghetti (Olio verde) (page 42)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: parsley; basil; tarragon; rosemary; sage; dried marjoram; bay leaves; dried red peppers; olive oil; spaghetti pasta; Parmesan cheese
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  • Garlic sauce (Skordalia) (page 42)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Sauces, general; Greek; Vegetarian
    • Ingredients: garlic; almonds; white vinegar; stale white bread
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  • Green sauce (Salsa verde) (page 43)

    from Mediterranean Cooking Mediterranean Cooking by Paula Wolfert

    • Categories: Sauces for meat; Italian
    • Ingredients: parsley; canned anchovies; capers; olive oil
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Notes about this book

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Notes about Recipes in this book

  • Leb-lebi (Chick-pea and harissa soup)

    • Emily Hope on November 18, 2010

      Delicious--one of my favorite things to do with chickpeas. Great with a moroccan-style carrot salad.

  • Chick-pea and harissa soup (Leb-lebi)

    • Emily Hope on November 18, 2010

      Delicious--one of my favorite things to do with chickpeas. Great with a moroccan-style carrot salad.

  • Yesil domates bastisi (green tomato gratin)

    • Rinshin on September 11, 2016

      Very simple with few ingredients but delivers terrific taste. A bit like cooked salsa or tomatillo sauce in texture. The acidity of green tomatoes is wonderfully balanced with sweetness coming from cooked onion. Added 1 garlic clove with the onion and instead of using cayenne I added urfa biber after coming out of the oven. Baked for 1 hour with aluminum foil at 400 F, but I felt that it needed more time to reduce the liquid so after 1 hr, took off the foil and baked for additional 30 min. Needs fair amount of of salt to bring out the flavor. Did not have ricotta salata and used dollops of ricotta cheese instead. Great for dipping bread or pita and fabulous with chilled white wine.

  • Green tomato gratin (Yesil domates bastisi)

    • Rinshin on September 11, 2016

      Very simple with few ingredients but delivers terrific taste. A bit like cooked salsa or tomatillo sauce in texture. The acidity of green tomatoes is wonderfully balanced with sweetness coming from cooked onion. Added 1 garlic clove with the onion and instead of using cayenne I added urfa biber after coming out of the oven. Baked for 1 hour with aluminum foil at 400 F, but I felt that it needed more time to reduce the liquid so after 1 hr, took off the foil and baked for additional 30 min. Needs fair amount of of salt to bring out the flavor. Did not have ricotta salata and used dollops of ricotta cheese instead. Great for dipping bread or pita and fabulous with chilled white wine.

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  • ISBN 10 0812906608
  • ISBN 13 9780812906608
  • Published Jan 01 1977
  • Format Hardcover
  • Page Count 368
  • Language English
  • Edition First Edition
  • Countries United States
  • Publisher Quadrangle/New York Times Book Co

Publishers Text

Renowned food writer Paula Wolfert revises her classic cookbook in which she celebrates the sensuous pleasures of health and popular Mediterranean cooking with more than 150 delicious dishes from this region, 75 of them new.

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