Mediterranean Food and Cooking

From Spain to Israel, beyond the islands of Greece, Malta and Cyprus, the countries of the Mediterranean have each developed their own distinctive uses for the sun-drenched fruits, vegetables, herbs, fish and shellfish that are so wonderfully abundant in this region. One of the delights of Mediterranean food is its diversity. Each country has its own favorite ingredients and cooking techniques, and each cuisine has its own unique character, but one thing is common to all: the superb quality of the raw ingredients used. Thyme, chilies, basil, rosemary and saffron are popular herbs and spices. Other staple ingredients are garlic, oil and wine, which, along with herbs and spices, may appear in both sweet and savory dishes. Arranged in sections that cover appetizers, soups, vegetable dishes, salads, fish and shellfish, meat dishes, poultry dishes, grains, beans and breads, desserts and pastries, this evocative collection presents both traditional favorites and new combinations. Try Chorizo in Olive Oil for a classic Spanish start to a meal, combine meat and fruit to delicious effect with Roast Loin of Pork Stuffed with Figs, Olives and Almonds, and end a special dinner with an eastern Mediterranean flourish by serving Semolina and Nut Halva covered in a fragrant, spicy syrup. Whether you choose a simple salad or a fabulous fish stew, this rich and varied collection of recipes will bring you the true taste of the Mediterranean. Book jacket.