- Taschenbuch: 272 Seiten
- Verlag: Ten Speed Press; Auflage: illustrated edition (1. Oktober 2004)
- Sprache: Englisch
- ISBN-10: 1580085865
- ISBN-13: 978-1580085861
- Größe und/oder Gewicht: 19,2 x 1,7 x 28,7 cm
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Amazon Bestseller-Rang:
Nr. 503.351 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 62 in Englische Bücher > Kochen & Genießen > Regional & International > Europäisch > Mediterran
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Produktbeschreibungen
Kurzbeschreibung
The countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation.
More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients!
Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves?
The Mediterranean plays the same game with savory egg pies. You can't enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata -- made with roasted sweet peppers. In Greece, the egg has been transformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia's own spicy merguez sausage.
For this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine -- or sherry, or ouzo, or raki -- while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home.
From the Hardcover edition.
More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients!
Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves?
The Mediterranean plays the same game with savory egg pies. You can't enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata -- made with roasted sweet peppers. In Greece, the egg has been transformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia's own spicy merguez sausage.
For this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine -- or sherry, or ouzo, or raki -- while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home.
From the Hardcover edition.
Synopsis
In this completely revised edition of From Tapas to Meze, award-winning chef, cook-book author, and teacher Joanne Weir presents recipes for Mediterranean first courses. These are authentic recipes cajoled from the region's finest home cooks and restaurant chefs. Here you will find people gathered together to share good conversation along with steaming bowls of pasta, tiny deep-friend fish, roasted sweet vegetables, and spicy pizzas. Step back into summer with this wonderfully evocative cookbook of long warm evenings and long lazy meals!
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33 von 34 Kunden fanden die folgende Rezension hilfreich
Simple and tasty dishes in an educational format
23. Dezember 2006
Format:Taschenbuch
I got this book as a gift, in advance of a party I was planning (with a Mediterranean tapas theme). I tried three of the dishes and found the cookbook not only was easy to follow, but had some great culinary information in the start of each section. It is divided into regions (Spain, Southern France, etc). While some of the ingredients (like saffron threads) may be too expensive or difficult to obtain for a last-minute meal, most of the dishes are easy to prepare.
I made the shrimp-stuff phyllo and, despite having never worked with the pastry before, was able to turn out attractive and tasty results. Two of the other dishes I tried had recipes for flatbread and pizza from scratch--but in the interest of time, I used prepared pizza dough. I found that the results were just fine, although I may go back and try the bread recipes when I have more hours to spend.
All in all, this book has some great recipes, easy to follow instructions, and the foods are easily amended based on what you have in your kitchen. I recommend it for anyone who wants to learn how to cook Mediterranean food. Once I've cooked through these recipes, I have a hunch that I'll be able to go off on my own and create dishes loosely based on the ones in the book. It's not just a "how-to" book, but it is an education as well.
I made the shrimp-stuff phyllo and, despite having never worked with the pastry before, was able to turn out attractive and tasty results. Two of the other dishes I tried had recipes for flatbread and pizza from scratch--but in the interest of time, I used prepared pizza dough. I found that the results were just fine, although I may go back and try the bread recipes when I have more hours to spend.
All in all, this book has some great recipes, easy to follow instructions, and the foods are easily amended based on what you have in your kitchen. I recommend it for anyone who wants to learn how to cook Mediterranean food. Once I've cooked through these recipes, I have a hunch that I'll be able to go off on my own and create dishes loosely based on the ones in the book. It's not just a "how-to" book, but it is an education as well.
11 von 11 Kunden fanden die folgende Rezension hilfreich
Outstanding recipes
18. März 2009
Format:Taschenbuch|Von Amazon bestätigter Kauf
I never would have picked this book up on my own, but it was recommended by a friend and I love it. The recipes are easy, delicious, and even though it says appetizers many are excellent as a main course. This is one of the books that stays on my kitchen counter because I use it so often.
9 von 12 Kunden fanden die folgende Rezension hilfreich
Excellent resource
9. Mai 2008
Format:Taschenbuch
This book offers something for all tastes. Most recipes are basic enough to allow for creativity, yet if followed, will yield excellent results. Also an excellent informational resource.
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