The Complete Mediterranean Cookbook
500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day.
Bring the Mediterranean—from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon—into your kitchen with 500+ fresh, flavorful recipes. This comprehensive cookbook translates the famously healthy Mediterranean diet for home cooks with a wide range of creative recipes, many fast enough to be made on a weeknight, using ingredients available at your local supermarket.
The structure of the book follows the guidelines of the Mediterranean Diet Pyramid. You’ll find large chapters devoted to Beans and to Vegetables, the Seafood Chapter is larger than Poultry and Meat, and the Fruits and Sweets chapter, while shorter, is packed with recipes you can truly feel good eating.
Some of the recipes you’ll find inside:
Pan-Roasted Swordfish with Chermoula
We took our fish to the next level by serving it with chermoula, a zesty Moroccan dressing.
Fava Bean & Radish Salad
These Italian-named earthy beans are favored throughout the Mediterranean and date back to ancient times.
Red Lentil Soup with North African Spices
The mild flavor of red lentils do not require a bit of embellishment, so we started by sautéing onion in olive oil and used the warm mixture to bloom some fragrant North African spices.
Marinated Green & Black Olives
We opted for olives with pits, which have better flavor than pitted ones, and found that tasters preferred brine-cured olives to salt-cured for their subtler flavors.
“As always, America’s Test Kitchen has exhaustively tested each recipe ... This title will be a workhorse in any kitchen.”
Item Number: CQ16
Item Weight: 1.8 pounds
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Fan Favorites Sale Terms and Conditions: One free recipe with purchase each day. Not valid on magazine & web subscriptions or Young Chef's Club. Free recipe link appears on purchase confirmation page & confirmation email. Valid through 7/18/21.
The Mediterranean Way of Eating:
There isn’t a single “diet” that encompasses the entire Mediterranean region—spice-laden dishes of Morocco bear little resemblance to the lemon- and caper-laced cuisine of southern Italy. Rather, Mediterranean cooking is about what these cuisines have in common: a daily emphasis on vegetables and fruits, beans and lentils, whole grains, more seafood than meat and poultry, and heart-healthy olive oil. Fresh, high-quality ingredients and simple preparation techniques let the extraordinary flavors shine. The Mediterranean diet pyramid, developed in the 1990s, paved the way for the diet’s popularity here in the United States, and we used it as a guideline to organize the book.
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