Mediterranean Cook by Paul Gayler
Mediterranean Cook by Paul Gayler includes recipes from Mediterranean cuisine experts and chefs including, Anissa Melou, Giorgio Locatelli, Claudia Roden, Roger Verge and Paula Wolfert. These recipe comes to you from France, Spain, Italy, the Balkans, the Eastern Mediterranean and North Africa.
Format: Hardcover with dust jacket, 144 pages.
Publisher: Aurum Press
Author: Paul Gayler
Description: Mediterranean cuisine is as diverse as it is delicious and, whichever area you visit, the local dishes are a celebration of fresh ingredients and traditional flavorings. In Mediterranean Cook, Paul Gayler, brings together inspirational recipes from the four corners of the region -- France, Spain and Italy; the Balkans; the Eastern Mediterranean and North Africa - distilling each distinctive culinary style into a separate section of the book.
Paul has selected the most authentic of dishes. Alongside classic recipes that have been handed down through the generations -- Tian Nicoise, Haloumi Saganaki, Vegetable Souvlakia, Musakhan Chicken and Ful Medames -- he uses his flair and imagination to offer his own take on traditional specialities. The choice of an unusual ingredient or an inspired serving idea transforms a simple local recipe into something extraordinary, whether it's tasty Stuffed Lamb Chops on Aubergine Skordalia or Artichoke and Ricotta Torta.
The diversity of cultures is also reflected in the culinary equipment of the region - every type of implement is described in detail and each equipment feature inspires a selection of relevant recipes. You will discover the techniques that inspire the dishes, as well as how to use the equipment needed. Paul describes everything from the traditional method for chopping nuts and grinding spices to the correct way to use a couscousiere or saganaki pan.
Mediterranean Cook includes recipes from well-known guest chefs and restaurateurs: Jean Claude Guillon from Monte Carlo suggests Candied Fennel Tart; Todd English from Boston presents a Focaccia with Fig and Prosciutto and Georgio Locatelli in London gives us Strozzapreti a lie tre Cipolle.
A directory of shops stocking specialist equipment and ingredients is included in the back of the book so whether you need a bram or an idra, a maamoul mould or a sambousik cutter you'll be able to find a supplier with ease.
Paul's combination of delicious recipes, authentic techniques and traditional equipment make this a Mediterranean journey to inspire and delight any cook.
Condition: Good condition.
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