Bringing together authentic recipes from Italy, Greece, Provence, northern Africa, and the Middle East, DK's Mediterranean Cookbook gives cooks the necessary tools to recreate the flavors of the Mediterranean in their own homes. Fresh, healthy, and easy to make, the Mediterranean Cookbook contains more than 300 recipes, from Citrus Lamb Tagine and Leek Moussaka to Panzanella and Tzatziki.
Whether it's the food of Tuscany, Provence, the Greek Islands, Morocco, or Spain, DK's Mediterranean Cookbook is a wonderful resource for families that want to eat fresh, fast, and healthy.
Rezensionen / Stimmen
"DK books are known for their lavish photography and step-by-step instructions, and this one is exceptionally beautiful, with mouthwatering pictures of prepared recipes and ingredients." - Columbus Dispatch "A beginner-friendly guide to Mediterranean food that blends recipes, reference, and how-to." - Library Journal
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Fadenheftung
Pappband
mit Schutzumschlag
Maße
Höhe: 279 mm
Breite: 234 mm
Dicke: 35 mm
Gewicht
ISBN-13
978-1-4654-1761-9 (9781465417619)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Marie-Pierre Moine has more than 20 years' experience in the food and wine media. A past editor of Taste magazine (UK), she has had a monthly food column for House & Garden since 1995. She is a food and travel writer, cooking demonstrator and consultant, a member of the UK Guild of Food Writers, and on the committee of the Academy of Chocolate.Elisabeth Luard is a writer, journalist, and broadcaster with a culinary specialization. She is the current trustee director of the Oxford Symposium on Food and Cookery. She is known for her cookbooks The Latin American Kitchen, The Food of Spain and Portugal, A Cook's Year in a Welsh Kitchen, and many more. She also contributes a column to The Oldie and Zester Daily. Ghillie Basan, a food writer, author, and broadcaster, grew up in East Africa, and has a degree in social anthropology and a Cordon Bleu diploma, which she combines in her work on the culinary cultures of Turkey, the Middle East, and North Africa. She has written more than 30 cookbooks, numerous food and travel articles, and is a spice expert. Basan lives in the Scottish Highlands where she runs internationally acclaimed cooking classes.
