The Complete Mediterranean Cookbook: 500...


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(as of Jun 09,2023 00:37:11 UTC – Details)

From the Publisher

Hummus; Pita BreadHummus; Pita Bread

Flavors for every palate

A comprehensive collection of recipes that span the entire Mediterranean region—from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon.

Beet SaladBeet Salad

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.

Fresh & Bright Flavors


Fava Bean; SaladFava Bean; Salad

Lentil SoupLentil Soup


Pan-Roasted Swordfish with Chermoula

We took our fish to the next level by serving it with chermoula, a zesty Moroccan dressing.

Fava Bean and 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 and 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.

Publisher‏:‎America’s Test Kitchen; 1st edition (December 27, 2016)
Paperback‏:‎440 pages
Item Weight‏:‎2.81 pounds
Dimensions‏:‎8.5 x 0.87 x 10 inches

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