Ebook Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d'Oeuvres, Meze, and More, by Clifford A. Wright
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Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d'Oeuvres, Meze, and More, by Clifford A. Wright
Ebook Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d'Oeuvres, Meze, and More, by Clifford A. Wright
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From Publishers Weekly
Wright continues his exploration of the Mediterranean region (after Mediterranean Vegetables and A Mediterranean Feast) with this investigation of tapas, antipasti, meze and whatever else one might call small dishes that start a meal. The recipes-and there are a generous 500 included-are uniformly excellent, but sometimes Wright's commitment to authenticity leads to too much exotica (Curried Cucumber and Lamb Tongue Skewers, Vols-au-Vent Stuffed with Veal Sweetbreads and Black Truffles), with too little space dedicated to clever but more accessible tidbits such as Spinach with Garlic Yogurt on Fried Arabic Bread and Rolled Yogurt Balls. Numerous recipes, such as Tunisian Lamb, Brain, and Fried Potato Frittata with Cheeses and Baby Octopus in Piquant Sauce call for hard-to-locate ingredients. Chapters are organized by type of dish, with two chapters dedicated to fried foods: the one on fried turnovers opens with four recipes for briks (North African pastries). Another chapter on cheese-based foods (despite Wright's earlier insistence that cheese "is too rich and heavy" to make a good starter) includes Taleggio Cheese and Buckwheat Flour Fritters from Lombardy. Although Wright provides copious information in headnotes and sidebars, there is one integral thing lacking. A long list of menus for parties of various types and an introduction that details the history of eating small dishes before a larger meal are helpful, but there is no indication of how to figure portion sizes when serving items such as Pizza Margherita, Stockfish, Fava Bean, and Potato Stew from Liguria and Polenta with Porcini Mushrooms as entrees.Copyright 2003 Reed Business Information, Inc.
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Product details
Hardcover: 464 pages
Publisher: Harvard Common Press (September 27, 2003)
Language: English
ISBN-10: 1558322264
ISBN-13: 978-1558322264
Product Dimensions:
7.5 x 1.8 x 9.4 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
13 customer reviews
Amazon Best Sellers Rank:
#1,286,727 in Books (See Top 100 in Books)
This book is very extensive with a mind boggling amount of recipes. The author obviously spent many months, probably even years researching. It is better for the more advanced cook. Many of the recipes are complicated, or call for ingredients that a beginner like me just isn't familiar with. There are still many that are simpler and some that you can adapt to easier methods. If you are interested in this style of foods, it will help you to learn the flavor combinations, inspiring you to create your own (simpler, if need be) recipes. I also wish there were more pictures, there is only a small section at the front with a handful of recipes illustrated. This might help clarify some of the recipes that seem too complicated to the less experienced cook.
The recipes in this book look delicious. However, it is not something you can make in 30 minutes or less if you're a busy student. This is a book best for professional gourmet cooks (or those with A LOT of time on their hands who like a challenge). Many of the recipes call for main ingredients that are difficult to find (I live in NYC and even I had trouble tracking them down, probably b/c I haven't heard of them before) or they are EXTREMELY expensive.I also found the organization and contents difficult to follow (for instance, instead of being organized by "fish, grains, veggies, meat, etc" they table of contents goes by "saucy little dishes; salads and other cold vegetable dishes; seafood salads and platters; fried tidbits; rolls-ups and wraps", etc.) It's hard to follow, and not just because of the near-lack of pictures. Once again, if you're an advanced cook, you probably don't need pictures; as for the rest of us.....What you will love about this book if you ARE an advanced gourmet cook is that the author scribbles little informative histories of the foods and regions in the margins. Also, he clearly knows his French (AN OVERWHELMING amount of French terms, and other foreign food words that further complicate just the process of reading the recipes; although it IS fascinating and he explains their origins, etc).This is not a cookbook you can quickly scan for a 25minute recipe after work. If you enjoy spending lots of time with you cookbooks, get it! If not, I recommend this book instead: 500 Mediterranean Dishes (500 Cooking Series). 500 Mediterranean Dishes (500 Cooking Series (Sellers)) (500 Cooking (Sellers))
This is a superb book for the person just starting to cook foods from the med.The recipes are thorough and well explained and even better the why of the recipes and the history thereof is also well explained.Damn fine book.
Mouth watering finger food ideas I could make meals out of. More than a few 'hard to find' ingredients, but OMG so many delicious ideas to reinvent. Too many thorough reviews above so just let me add my 5 stars. Easily belongs in my recipe book Library.
There are so many great recipes in this book it is hard to know where to start. Al lI can say is that I really enjoy the meals and dishes from this book... and simple to make.
very nice hard bound cookbook, cookbook came wrapped for protection. very well written and presentation of recipes.
Outstanding book by the author of the greatest book on the evolution of food & Culture on the Mediterranean.
Informative and Inspiring. This cookbook has introduced me to the flavors of other countries plus some history and personal comments that have been very welcome. I like the author's style and because he was so informative I have purchased two of his other cookbooks.
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