The essential Mediterranean : how regional cooks transform key ingredients into the world's favorite cuisines / Nancy Harmon Jenkins.

Format:

Book

Author/Creator:

Jenkins, Nancy Harmon

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Mediterranean.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

x, 436 pages ; 25 cm

Edition:

First edition.

Place of Publication:

New York : HarperCollins, [2003]

Summary:

In The Essential Mediterranean, Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean region. She explores the culinary life of the Inner Sea, offering recipes and cultural history from North Africa, Turkey, Lebanon, Italy, France, Greece, Spain, and the Middle East. Chapters serve as extended introductions for 120 recipes that best make use of staple ingredients shared across all Mediterranean cuisines: salt, olives/olive oil, wine (including vinegar), tomatoes/peppers, pork products, seafood, and cheese/dairy products.

The book is filled with folklore, anecdotes, history, interviews with Mediterranean experts, chefs, artisans, and home cooks, and conveys a deep understanding of the fundamentals of Mediterranean cooking and culture.

Notes:

Includes bibliographical references (pages [417]-420) and index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0060196513

OCLC:

49925240

Online:

Laurie Burrows Grad Collection Home Page