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Item Title:

The Slow Mediterranean Kitchen: Recipes for the Passionate Cook- Paula


Books, Comics, Magazines



Item Condition: New
Current Time:18 Oct 17 12:43:34
Time & Date displayed is forUnited States - EDT
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Quantity: (2 Available)
Price per item: £28.79 ($38.23)

Postage: £8.95 ($11.88)
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Item Specifics - Books ISBN : 9780471262886
Author : Paula Wolfert
28.79 15517753 The Slow Mediterranean Kitchen: Recipes for the Passionate Cook http://medium.snazal.com/?9780471262886 http://large.snazal.com/?9780471262886 Paula Wolfert 9780471262886 9780471262886 Media Books 15.
Lot # 15517753
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Bookshop2000 (115|0)
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Item Location: Leicester
Seller Location: United Kingdom

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Error #: -1072896659: End tag 'root' does not match the start tag 'FULLDESCR'. Line #: 1
Line Position: 8009
Position In File: 8008
Source Text: #x2013;order and Internet sources). But anyone craving the unparalleled flavors that slow cooking coaxes from ingredients will be amply rewarded for his or her time. (Fine Cooking, January 2004)"Already a classic, this book is full of lusty Mediterranean dishes you can eat with abandon." (New York Post, January 7, 2004)Since the publication, 30 years ago, of Couscous and Other Good Food from Morocco, Paula Wolfert has been a precise, ardent student of cooking from Toulouse to Tunisia, and it is in large part due to her steady efforts that American cooks have tagines in their cupboards and preserved lemons in their larders.Here, however, in this delightful, wandery book, she relaxes. This time around, the cook′s cook–who spelled out in the indispensable Cooking of South–West France labyrinthine methods of confit and cassoulet–proffers, among many other good things (a quick confit and a labor–intensive recipe for those glorious pastries the French call canelés de Bordeaux), toast: grilled, browned, homely, and sublime, made with bread left out to dry. For a simple starter, toast is rubbed hard with ripe tomato and drizzled with olive oil ("pure heaven") or spread with thin–sliced avocados and sardines (a recipe from the Canary Islands). It′s the base for myriad soups, including kale and black pepper soup from Siena and Easter lamb soup with marjoram and lemon.What is more basic than toasted bread dunked in soup? Ease reigns, erudition is taken for granted. To augment these offerings, on which one could dine happily for a month of Sundays, dishes include a splendid ragout of artichokes cooked in a wine sauce spiked with orange zest, diced pancetta, and thyme; pork stew with prunes and onions simmered in olive oil enlivened with cinnamon; and slow–roasted chicken with sausage and porcini dressing. Voilà: supper for two, or four, or, as these recipes easily multiply, for ten."There are many slow recipes in my other books, but this is the first time I have fastened upon ′slow′ as a theme," Wolfert writes. The word slow has lately become a catchword (I have on my desk three recent cookbooks that incorporate it). "

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