Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 19, 2017
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Revoltijo de Espárragos
Asparagus Medley
(Spain/Andalusia)
Asparagus with a sauce of bread, wine, saffron and cumin
posted: 12/02/2013

Roasted Country Bread with Ricotta and Spinach
(Italy)
Country bread topped with fresh ricotta and spinach roasted until bubbling
posted: 01/04/2007

Roasted Country Bread with Tomato and Green and Black Olives
(Italy)
Country bread topped with tomatoes, green and black olives and baked
posted: 01/04/2007

Roasted Country Bread with Tomato, Salami, and Red Onion
(Italy)
Country bread topped with chopped tomatoes, olives, salami, and red onion
posted: 01/04/2007

Roasted Country Bread with Tomatoes and Basil
(Italy)
Country bread topped with chopped raw tomatoes and basil
posted: 01/04/2007

Runner Beans in Olive Oil with Tomatoes and Pomegranate
Zeytinyagli Taze Fasulye
(Turkey)
Runner beans (wide green beans) cooked in abundant olive oil with tomatoes and pomegranate molasses
posted: 08/28/2008

Sauté of Mixed Vegetables
(Italy)
Green beans, broccoli, green bell pepper, olives in a light tomato and anchovy sauce
posted: 01/03/2007

Sautéed Red Swiss Chard
(Italy)
Red Swiss chard sauteed in olive oil, butter, and garlic
posted: 01/03/2007

Shaken Cauliflower
Cavolfiore Saltato
(Italy/Apulia)
Cauliflower cooked with rose wine, black olives, anchovies, garlic, pecorino cheese
posted: 11/19/2009

Shakhshukha
Shakhshukha
(Algeria)
An Algerian ratatouille-like dish of vegetables with eggs
posted: 01/09/2007




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"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune

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