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The Essential Mediterranean: How Regional…
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The Essential Mediterranean: How Regional Cooks Transform Key Ingredients… (udgave 2003)

af Nancy Harmon Jenkins

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingSamtaler
821263,585 (3.63)Ingen
With The Essential Mediterranean, Nancy Harmon Jenkins continues her lifelong exploration of Mediterranean food -- how it is grown, prepared, and shared around the table. In her latest book, Ms. Jenkins introduces cooks and readers to a cluster of core ingredients and foodways that are fundamental to all of the Mediterranean's diverse cuisines. She shows how the Mediterranean attitude toward food -- a combination of respect, integrity, enthusiasm, and sheer joy -- can be cultivated across the Atlantic. In twelve informative and captivating chapters, the author focuses on the core ingredients common to the diverse cuisines of the region: salt, wine and vinegar, pasta and couscous, bread, olive oil, Old World legumes, New World peppers and tomatoes, dairy products, the family pig, and the resources of the sea. In each chapter she travels to a different corner of the Inner Sea to describe how and why these essential ingredients are obtained, what determines their quality, and where they fit in local cuisines. Each chapter draws on history and ethnography as much as on the lives of Mediterranean people today. Readers will delight in Majid Mahjoub, the colorful Tunisian "Shakespeare of olive oil," and commiserate with Provencal cheese maker Yves van Weddingen as he struggles to maintain his standards in the face of bureaucratic demands. Home cooks will garner a new appreciation of high-quality Spanish jamon de bellota as they follow the Trigo family through the annual winter ritual of transforming the family pig into hams and sausages. More than 170 contemporary, accessible recipes, simple to reproduce at home, bring the foods and the regions alive, while additional chapters include basic procedures and staples, as well as a helpful guide to ingredient sources. The Essential Mediterranean gets to the heart of this world, celebrating its diverse food cultures and the shared ingredients that are the essence of these remarkable cuisines.… (mere)
Medlem:ozsparkles
Titel:The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines
Forfattere:Nancy Harmon Jenkins
Info:William Morrow Cookbooks (2003), Edition: 1, Hardcover, 448 pages
Samlinger:Dit bibliotek
Vurdering:
Nøgleord:Cookery,

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The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines af Nancy Harmon Jenkins

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This is the book with 'my' falafel recipe, but also pannelle, which I have never tried. The writing about food history is as important as the recipes themselves, explaining not only climate and crops, but also famine and war that contribute to the food ethic that underlies much of what ends up on the table. This all rings so very true, stories of older adults remembering hunger after WW II and linking that to using every part of the pig.

Organized by material: salt,olive oil, wheat; pasta, wine, chickpeas, lentils, favas, peppers & tomatoes, family pig, the sea, cheese & yogurt, plus basic recipes and procedures. For me there are some familiar, authentic basics that give me faith in the book and in the author, which entices me to improve and expand beyond my current repertoire.
  grheault | Jan 5, 2011 |
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With The Essential Mediterranean, Nancy Harmon Jenkins continues her lifelong exploration of Mediterranean food -- how it is grown, prepared, and shared around the table. In her latest book, Ms. Jenkins introduces cooks and readers to a cluster of core ingredients and foodways that are fundamental to all of the Mediterranean's diverse cuisines. She shows how the Mediterranean attitude toward food -- a combination of respect, integrity, enthusiasm, and sheer joy -- can be cultivated across the Atlantic. In twelve informative and captivating chapters, the author focuses on the core ingredients common to the diverse cuisines of the region: salt, wine and vinegar, pasta and couscous, bread, olive oil, Old World legumes, New World peppers and tomatoes, dairy products, the family pig, and the resources of the sea. In each chapter she travels to a different corner of the Inner Sea to describe how and why these essential ingredients are obtained, what determines their quality, and where they fit in local cuisines. Each chapter draws on history and ethnography as much as on the lives of Mediterranean people today. Readers will delight in Majid Mahjoub, the colorful Tunisian "Shakespeare of olive oil," and commiserate with Provencal cheese maker Yves van Weddingen as he struggles to maintain his standards in the face of bureaucratic demands. Home cooks will garner a new appreciation of high-quality Spanish jamon de bellota as they follow the Trigo family through the annual winter ritual of transforming the family pig into hams and sausages. More than 170 contemporary, accessible recipes, simple to reproduce at home, bring the foods and the regions alive, while additional chapters include basic procedures and staples, as well as a helpful guide to ingredient sources. The Essential Mediterranean gets to the heart of this world, celebrating its diverse food cultures and the shared ingredients that are the essence of these remarkable cuisines.

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