Product Description

Wright presents an original and comprehensive A-to-Z culinary reference.

Product Details

• Amazon Sales Rank: #523502 in Books
• Published on: 2001-08-17
• Original language: English
• Dimensions: 1.41" h x 7.60" w x 9.42" l, 2.10 pounds
• Binding: Hardcover
• 416 pages

From Amazon.com
First born as a simple appendix to Clifford A. Wright's bestselling A Mediterranean Feast (the 2000 James Beard Cookbook of the Year), Mediterranean Vegetables has grown up to be a stunning and useful guide in its own right. Part cookbook, part scholarship, part gardening guide, this A-to-Z reference encompasses the entire Mediterranean region and is sure to interest food scholars, those who grow vegetables, amateur cooks, food industry professionals, and foodies of every stripe, and open up the American kitchen to a whole new world of vegetables. Each of the more than 200 alphabetical entries--from Acanthus-Leaved Thistle to Zucchini--describes a vegetable; explains its origins, its culinary history, how to grow it, and where to get it; and provides recipes that range from simple to downright exotic.

Qarac bi'l-Tahina (Pumpkin Spread with Sesame Paste) is a pleasingly lighter and infinitely more intriguing version of the ubiquitous chickpea hummus, flavored, like its cousin, with sesame tahini, plenty of garlic, lemon juice, and freshly ground cumin seeds. The Syrian dish Bamya bi'l-Zayt (Okra with Olive Oil), flavored with 40 cloves of garlic, an onion, a bit of lemon juice, and fresh coriander, is made distinctly Middle Eastern by the pomegranate molasses that sweetens it. Carciofi con Mollica, or Artichoke Hearts in Citrus Sauce, harks back to the 19th century, when French-inspired Sicilian chefs of the aristocracy invented fabulous baroque recipes. The earthiness of the artichokes is drawn out by the tangy sauce, while salty anchovies and crunchy bread crumbs add welcome layers of complexity.

While most American cooks will never be able to get some of the vegetables and herbs listed (when was the last time you saw paper pumpkinseed or skirret at the local market?), the majority of the most popular vegetables in the Mediterranean--and of those included in Mediterranean Vegetables--are easily found in American markets. --Robin Donovan

From Publishers Weekly
A thoroughly comprehensive guide to vegetables from Mediterranean countries, Wright's latest is part cookbook, part academic reference. Originally an appendix to Wright's Mediterranean Feast, this book's alphabetically ordered vegetables run the gamut from acanthus-leaved thistle to zucchini. Wright admits that "practically speaking, only about eighty or ninety of the over two hundred vegetables listed will be even remotely available to a typical American cook." The book lists vegetables' English and Mediterranean names, characteristics, varieties, plant origins and history, and explains how to buy, store and prepare them for cooking. No nutritional information is given; the author wants to guide the reader away from what he views as "the gastronomically destructive `food as fuel' concept." While information on grape hyacinth, paper pumpkinseed and sea holly might seem esoteric to the average cook, some of Wright's recipes are treasures indeed. Shawandar bi'l-Laban (Beets with Yogurt) is stunningly colorful, and the fresh mint along with garlic is new and unexpected. Makbuba (A Potato and Bell Pepper Frittata in the Style of the Tunisian Jews) is made with ingredients most American cooks have, and caraway and coriander seeds enhance its simple ingredients in new ways. While Wright's recipes focus on vegetables, they are not exclusively vegetarian; it is common in Mediterranean cuisine for meat and dairy products to be used as condiments for vegetables. Impeccably researched, this book will appeal to botanists, food scholars and vegetable aficionados. Agent, Doe Coover.

Copyright 2001 Cahners Business Information, Inc.

From Library Journal
Wright's latest book was originally intended as an appendix to his impressive Mediterranean Feast, but he realized that it should be a book in itself. This thoroughly researched guide to more than 200 vegetables used in Mediterranean cuisine is, in fact, unique. For some of the more obscure entries some of the vegetables are unavailable outside of the region or, even there, are only foraged rather than commercially raised he provides only the English name, botanical name and family, other common names (including those in French, Italian, etc.), and "characteristics and varieties." In addition to this information, other listings indicate origin, history, a short growing guide, buying and preparation tips, and recipes, as appropriate. Thus, he gives the Albanian yam, for example, just a brief identification, while the artichoke entry runs to four pages of text plus 16 recipes. Of interest to cooks, gardeners, and culinary historians, this is recommended for special and larger collections, as well as any library where Wright's A Mediterranean Feast is popular.
Copyright 2001 Reed Business Information, Inc.