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From France, Spain and Italy to the islands of Greece, Malta and Cyprus, and beyond to Israel and the coast of North Africa, the diverse countries of the Mediterranean are united by a cuisine that makes full use of their sun-drenched fruits, vegetables and herbs. This collection of recipes presents both traditional dishes, such as Bouillabaisse and Kleftiko, and new combinations. Try Tapenade of Herb Aïoli with Summer Vegetables as a starter, make a substantial supper with Provençal Beef and Olive Daube, serve Sun-dried Tomato Bread with a light salad, such as Avocado, Orange and Almond Salad or end a special dinner with Fig, Date and Almond Tart.
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The Complete Mediterranean Cookbook, Joanna Farrow, Jacqueline Clark
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- Année de publication
- 2014
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