Mediterranean Cooking: Revised with 75 New Recipes by Paula Wolfert

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  • Garlic sauce (Skordalia) (page 8)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Sauces, general; Greek; Vegetarian
    • Ingredients: garlic; almonds; white vinegar; stale white bread
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  • Fish roe purée (Taramosalata) (page 9)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Dips, spreads & salsas; Greek
    • Ingredients: yogurt; black olives; carp roe; stale white bread; milk
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  • Anchovy oil canapés (Anchoïade) (page 11)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Canapés / hors d'oeuvre; French
    • Ingredients: canned anchovies; scallions; parsley; ground cayenne pepper; stale white bread; olive oil
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  • Squid in its own ink with garlic and almonds (Calamares en su tinta 1) (page 12)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Small plates - tapas, meze; Main course; Spanish
    • Ingredients: squid; almonds; parsley; Italian bread; dry white wine
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  • Shrimp in garlic sauce (Gambas al ajillo) (page 13)

    from Mediterranean Cooking: Revised with 75 New Recipes 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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  • Andalusian garlic and bread soup (Sopa de ajo) (page 14)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Soups; Appetizers / starters; Spanish
    • Ingredients: dried red pepper flakes; tomatoes; chicken stock; garlic; stale white bread; stale whole wheat bread; cubanelle peppers
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  • Garlic soup (Crème a l'ail) (page 15)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Soups; Appetizers / starters; French
    • Ingredients: garlic; parsley; stale French bread; egg yolks; beef stock
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  • Hot pepper and garlic sauce for Provencal fish soups and stews (Sauce rouille) (page 16)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

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  • Simple Provençal fish soup (Soupe de poisson "l'aïgo-sau") (page 18)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

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  • Bread croûtes for soup (page 19)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

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  • Kathy Jelen's fish soup (Soupe de poissons "Kathy Jelen") (page 20)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

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  • Bread crumbs [cubes] for soup (page 20)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

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  • Roast squid with garlic, tomato, and rosemary (Totani arrosto) (page 22)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Appetizers / starters; Summer; Italian
    • Ingredients: squid; rosemary; garlic; tomato paste; white peppercorns
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  • Pickled fried fish (Scabetch) (page 23)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Fried doughs; Main course; Algerian
    • Ingredients: carrots; dry white wine; bouquet garni; parsley; small fish fillets, e.g. anchovies, sardines; olive oil; onions; garlic; dried red pepper flakes; black peppercorns
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  • Chicken breasts with garlic wine (Poulet au vin d'ail) (page 24)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Main course; French
    • Ingredients: dry white wine; garlic; thyme; tarragon; chicken breasts; heavy cream; clarified butter
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  • Garlic wine (page 25)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: French; Vegetarian
    • Ingredients: dry white wine; garlic; thyme; tarragon; black peppercorns
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  • Chicken with 40 cloves of garlic (Poulet aux 40 gousses d'ail) (page 26)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Main course; French
    • Ingredients: whole chicken; bouquet garni; garlic; anisette; fennel; breadcrumbs; lemons; eggs
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  • Broiled chicken with oil, lemon, and garlic sauce (Farareej mashwi) (page 27)

    from Mediterranean Cooking: Revised with 75 New Recipes 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 28)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Sauces for poultry; Main course; Appetizers / starters; 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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  • Grilled quail (Ortikia skara) (page 29)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Main course; Greek
    • Ingredients: quail; dried oregano; bay leaves
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  • Leg of lamb with garlic sauce (Gasconnade) (page 30)

    from Mediterranean Cooking: Revised with 75 New Recipes 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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  • Confit of lamb shanks with garlic croutons (Confit d'agneau) (page 31)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Main course; French
    • Ingredients: parsley; oranges; garlic; lamb shanks; dried thyme; stale French bread; olive oil
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  • Spiced and preserved meat (Kadid) (page 33)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Jams, jellies & preserves; Tunisian
    • Ingredients: dried red pepper flakes; ground caraway; ground coriander; lamb shoulder chops; garlic; dried mint; olive oil
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  • Green olive salad (Insalata di olive verdi) (page 39)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Salads; Appetizers / starters; Italian
    • Ingredients: celery; anchovies; capers; dried red pepper flakes; brine-cured green olives
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  • Green olive and meat pies (Yesil zeytinli lahmacun) (page 40)

    from Mediterranean Cooking: Revised with 75 New Recipes Mediterranean Cooking by Paula Wolfert

    • Categories: Stews & one-pot meals; Main course; Turkish
    • Ingredients: ground lamb; green olives; tomato paste; red pepper paste; pomegranate molasses; Near East pepper; active dry yeast; high-gluten flour; cornmeal; onions; cracked green olives
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Notes about this book

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Notes about Recipes in this book

  • 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.

  • Aleppo-style red pepper and walnut dip (Muhammara)

    • clkandel on May 21, 2022

      So tasty! This dip is easy to make and delicious. I didn't have any fresh peppers on hand, so I used jarred organic roasted peppers and they worked great. Drained them well and dried on paper towels before adding to the food processor. Served it with zaatar toasted pita chips.

  • 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.

  • Lentil and black olive dip (Mavres elies ke faki)

    • clkandel on January 07, 2023

      Well blended flavors. You can taste both the lentils and the black olives, neither is overpowering. Great make ahead app.

  • Double marinated quail (Cordornices guisados)

    • stepharama1 on December 07, 2021

      This ended up tasting like a top restaurant quality dish and we loved it! It was totally worth spending the time on the double marinade. I used Leffe brown beer to marinate and used smoked paprika since I didn't have sweet. The recipe is quite straightforward - as long as you have the time to marinate the quail.

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  • ISBN 10 0812963148
  • ISBN 13 9780812963144
  • Published Jun 12 1982
  • Format Paperback
  • Page Count 368
  • Language English
  • Publisher Times Books

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.

Other cookbooks by this author