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How to Cook dishes from the Mediterranean
Mediterranean cuisine is the term used to describe the food and dishes that come
from the countries bordering the Mediterranean Sea.
The cuisines of this region are quite diverse, which is somewhat unsurprising given that the
diversity of peoples, cultures and religions in this vast region.
On the other hand, there do tend to be some elements that many of the cuisines of the region share,
which is also unsurprising given the fact than many of the countries share similar geographical features,
flora, fauna, and of course, countries tend to influence their neighbors.
Some common elements in Mediterranean cuisine include:
- Olives are produced in several Mediterranean countries (including
Greece,
Italy,
Spain, and
Turkey,
as well as other Mediterranean countries), and thus olive oil is widely
used in the region's cooking.
- Fish and seafood are widely eaten. However, many of the fish are imported
from regions outside the Mediterranean.
- Goat meat, lamb, and mutton tend to be important meats. This is because
the terrain of many countries favors goat and sheep farming.
- In the eastern Mediterranean,
barbecue grilled
meats,
falafel (a fried patty made from chickpeas or fava beans),
hummus (a dip made from mashed chickpeas and ground sesame seeds),
and pita bread (flat unleavened bread),
all tend to be favored.
On this page, you will find a selection of
Mediterranean cookbooks.
Or you can select from one of the more specialist recipe subcategories:
| Mediterranean Recipes Downloads & Web Sites |
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Ballantine Books
Released: 2006-04-11
Hardcover (320 pages)
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LOSE WEIGHT, STAY FIT, AND FEEL GREAT WHILE EATING SOME OF THE MOST DELICIOUS AND HEALTHIEST FOOD ON EARTH.
Renowned for its dazzling beauty and delectable cuisine, the Mediterranean island of Sicily has historically one of the healthiest diets in the world. Recent studies show that this eating style can reduce the risk of developing Parkinson's disease, Alzheimer's, diabetes, and depression, and that it can even increase fertility rates! Now all the succulent flavors and myriad benefits of Sicilian cooking are yours to savor in the very first weight-loss program that will not only help you effortlessly shed unwanted pounds but will become a prescription for a lifetime of nourishing, palate-pleasing fare.
Created by respected physician Dr. Angelo Acquista, who has successful counseled his patients on weight management for years, The Mediterranean Prescription starts with a two-week weight-loss stage that includes simple, delectable recipes to help you lose eight to ten pounds right away. Still convinced that all diets leave you feeling deprived? Imagine eating Baked Zucchini with Eggplant and Tomatoes, Sweet-and-Sour Red Snapper, Chicken Cacciatore, Pasta Fagioli, and Baked Onions. Dr. Acquista culled his Sicilian mother’s recipe box for the most mouthwatering recipes–plus he includes meals from famous chefs at top Italian restaurants, such as Cipriani and Serafina. If you follow these lifestyle-changing suggestions, you will enjoy
• long-term success: Eat the foods you love and enjoy–bread, pasta, and all your favorite Italian dishes–while adopting healthier eating habits.
• no more addictions: A two-week “tough love” stage helps you kick the habit of sugar, junk food, and preservatives.
• zero deprivation: The Sicilian way of cooking and combining foods means less snacking in between meals, and less temptation to fill up on desserts.
• family-friendly recipes: Children will love and benefit from the dishes as well, so you can share the good eating and the good health.
Plus you’ll find vital information on how being overweight affects each part of your body, including the skin, brain, heart, liver, joints, back, and breasts.
Most people don’t realize that many of their health problems derive from unhealthful weight. Discover the Sicilian secret to a happy life. Capture a pleasurable way of eating that will bring all the blessings and bounty of the Mediterranean to your table, to your life, and to your health! |
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By Nancy Harmon Jenkins
Bantam
Released: 2008-12-30
Hardcover (512 pages)
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Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends.
Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about.
Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round.
Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen. |
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By Amy Riolo
American Diabetes Association
Paperback (256 pages)
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Click Here | - ISBN13: 9781580403122
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A fresh and colorful cooking style with year-round health benefits The Mediterranean style of cooking has been medically proven to be good for people with diabetes—and for good reason. Rich in heart-healthy fiber, nutrients, omega-3 fatty acids, and antioxidants, this delicious diet of fruits, vegetables, lean meats and whole-grains can help lower blood pressure and risk for heart disease— all beneficial for people with type 2 diabetes. Based on traditional recipes from Italy, Turkey, Egypt, Morocco, and many other Mediterranean countries, this collection of delicious meals provides a time-tested tradition of healthy eating. The Mediterranean Diabetes Cookbook features: - Over 200 healthful and delicious Mediterranean recipes
- Numerous healthy living and cooking tips throughout the book
- Eight pages of color photographs
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By Donna Klein
HP Trade
Paperback (272 pages)
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Click Here | - ISBN13: 9781557883599
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After years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too.
With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy. Dishes include:
¥ Sicilian Eggplant Relish
¥ Catalan Grilled Vegetables with Almond Sauce
¥ Classic Italian Minestrone
¥ Moroccan Fresh Tomato Salad
¥ Black Olive Bread
¥ Zucchini-Lemon Couscous
¥ Greek Currant Cake
¥ Braised Pears in Red Wine
¥ and more |
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By Martha Rose Shulman
Rodale Books
Released: 2010-06-08
Paperback (408 pages)
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Click Here | - ISBN13: 9781605294285
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Intensely flavorful and inherently healthy, Mediterranean food is one of the world’s most appealing cuisines. Mediterranean cooks know how to make eating a pleasure. They do it simplywith olive oil and garlic; with herbs and spices; with tomatoes and eggplants, peppers and squash, figs and peaches, and other seasonal produce. And of course there is crusty bread and local cheese, the freshest yogurt and endless wine. In this authoritative and anecdotal cookbook, award-winning author Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 delicious vegetarian dishes that will appeal to everyone. The book represents years of meticulous research gleaned from Shulman’s travels through France, Spain, Italy, the Balkans, Greece, Turkey, North Africa, and the Middle East. She presents authentic contemporary variations as well. You’ll dine with her in Greek olive groves, feast on torecipes handed down from mother to daughter for generations, and she offers her own matoes and fresh sardines in Croatia, savor coffee gelato in the streets of Bologna. At every turn in the road there is a new culinary reward. Whether you are a vegetarian or a dedicated meat eater, Shulman’s recipes are substantial enough to satisfy any appetite. Included are such tempting creations as Majorcan Bread and Vegetable Soup, Provençal Chick Pea Salad, Pasta with Ligurian Artichoke Sauce, Greek Cauliflower Gratin with Feta and Olives, Balkan-Style Moussaka, North African Carrot "Compote," and Sweet Dessert Couscous with Citrus and Pomegranate. There is also an entire chapter devoted to the renowned "little foods" of the Mediterranean: tapas from Spain, antipasti and merende from Italy; meze from the eastern and southern Mediterranean, and more. In addition, the book features a glossary of useful cookware and indispensable pantry staples and the best online sources for hard-to-find ingredients. As Martha Rose Shulman herself says, "Mediterranean food enthralls me." Readers of this classic will be enthralled as well. |
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By Andy Pforzheimer
Andrews McMeel Publishing
Hardcover (224 pages)
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It's tapas with a Mediterranean and Latin twist. This 224-page treat celebrates food, wine, and entertainment that is the heartbeat of the lively yet completely warm and inviting famous Barcelona Restaurant and Wine Bar in Connecticut.The Barcelona Cookbook is robust and gutsy, just like the establishment, and is oozing with good things. Alluring aromas, savory flavors, and good times are the main ingredients in this offering. It brings the cosmopolitan soul of Barcelona Restaurant and Wine Bar home with 110 unbelievable recipes perfect for sharing with friends and family. Along with the interesting sidebars, recipes are nicely paired with wine suggestions, menu and party planning recommendations, and tips for applying restaurant tricks to the home kitchen. A variety of both hot and cold tapas recipes are included. The outcome: a fabulous offering of mouthwatering dishes that are as rich and satisfying as the conversation around the table. The 175 beautiful photographs alone will convince you it's time for a party. * Barcelona Restaurant and Wine Bar first opened in 1996 and now has six locations. This Connecticut favorite can be found in South Norwalk, Greenwich, Fairfield, West Hartford, Stamford, and New Haven. * It is listed in Zagat's as one of "America's Top Restaurants." * This is a celebration of the Mediterranean lifestyle with lively and joyful Latin flairs and influences. It's a book for people who love to cook, eat, learn, experiment, and share, and love to give their guests a truly unique experience. |
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By Kamal Al-Faqih
Three Forks
Hardcover (256 pages)
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Click Here | - ISBN13: 9780762752782
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In Classic Lebanese Cuisine, a leading chef presents 170 dazzling recipes that reflect the full breadth of authentic Lebanese cuisine. Many recipes include several variations, giving you the option of preparing a vegetarian dish or adding chicken, lamb, or beef. |
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By Ghillie Basan
Ryland Peters & Small
Hardcover (159 pages)
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Click Here | - ISBN13: 9781845976064
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Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors of Morocco", Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea. *Moroccan food is hugely popular--it's delicious and easy to cook. *In the same popular series as "Flavors of Provence" and "Flavors of Tuscany", also beautifully photographed on location by Peter Cassidy. |
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By Claudia Roden
Knopf
Released: 2006-10-31
Hardcover (352 pages)
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In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.
From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.
From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.
From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.
Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens. |
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By Joyce Goldstein
W. W. Norton & Company
Hardcover (352 pages)
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A treasure trove of salad meals and mix-and-match dressings within reach of everyday cooking. In the Mediterranean, salad means anything from tabbouleh to white beans and prawns in a lemony dressing to small plates of mezze, antipasti, and tapas. Joyce Goldstein shows you how to make 140 of these delicious, healthful, easy-to-prepare dishes for a sensuous and satisfying meal.
With thirty versatile dressings, you'll expand your salad horizons. Just by changing the dressing and garnish, you can make a chopped salad Moroccan, Spanish, or Turkish. Roasted peppers can be Italian with anchovies and olives or spicy with a Tunisian harissa dressing. Beets and greens can move to France with walnut vinaigrette or to the Middle East with tahini dressing. Even a carrot can become exotic with a Moroccan citrus-cinnamon dressing.
Joyce shows you the art of dressing a salad and how to use dressings as marinades, spreads, dips, and finishing sauces. Along the way you'll learn how to taste, balance flavors, and develop your palate. 34 color photographs |
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