Mediterranean Harvest

Author: Martha Rose Shulman
Editor: Rodale Books
ISBN: 1605296198
File Size: 34,46 MB
Format: PDF
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Intensely flavorful and inherently healthy, Mediterranean food is one of the world's most appealing cuisines. Mediterranean cooks know how to make eating a pleasure. They do it simply—with olive oil and garlic; with herbs and spices; with tomatoes and eggplants, peppers and squash, figs and peaches, and other seasonal produce. And of course there is crusty bread and local cheese, the freshest yogurt and endless wine. In this authoritative and anecdotal cookbook, award-winning author Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 delicious vegetarian dishes that will appeal to everyone. The book represents years of meticulous research gleaned from Shulman's travels through France, Spain, Italy, the Balkans, Greece, Turkey, North Africa, and the Middle East. She presents authentic contemporary variations as well. You'll dine with her in Greek olive groves, feast on recipes handed down from mother to daughter for generations, and she offers her own tomatoes and fresh sardines in Croatia, savor coffee gelato in the streets of Bologna. At every turn in the road there is a new culinary reward. Whether you are a vegetarian or a dedicated meat eater, Shulman's recipes are substantial enough to satisfy any appetite. Included are such tempting creations as Majorcan Bread and Vegetable Soup, Provençal Chick Pea Salad, Pasta with Ligurian Artichoke Sauce, Greek Cauliflower Gratin with Feta and Olives, Balkan-Style Moussaka, North African Carrot "Compote," and Sweet Dessert Couscous with Citrus and Pomegranate. There is also an entire chapter devoted to the renowned "little foods" of the Mediterranean: tapas from Spain, antipasti and merende from Italy; meze from the eastern and southern Mediterranean, and more. In addition, the book features a glossary of useful cookware and indispensable pantry staples and the best online sources for hard-to-find ingredients. As Martha Rose Shulman herself says, "Mediterranean food enthralls me." Readers of Mediterranean Harvest will be enthralled as well.

A Mediterranean Harvest

Author: Paola Scaravelli
Editor: Plume
ISBN: 9780525483731
File Size: 40,72 MB
Format: PDF, ePub, Docs
Read: 1975
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Department Bulletin

Author: United States. Department of Agriculture
Editor:
ISBN:
File Size: 17,56 MB
Format: PDF, ePub, Docs
Read: 6435
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Classification Of American Wheat Varieties

Author: Jacob Allen Clark
Editor:
ISBN:
File Size: 51,77 MB
Format: PDF, Docs
Read: 4327
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Bulletin Of The U S Department Of Agriculture

Author:
Editor:
ISBN:
File Size: 42,13 MB
Format: PDF, ePub, Mobi
Read: 5187
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The Royal Navy List

Author:
Editor:
ISBN:
File Size: 16,83 MB
Format: PDF, Mobi
Read: 8018
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The Mediterranean Illustrated

Author: William Henry Davenport Adams
Editor:
ISBN:
File Size: 58,63 MB
Format: PDF, ePub
Read: 1437
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Journal Of Agriculture South Australia

Author:
Editor:
ISBN:
File Size: 24,40 MB
Format: PDF, Docs
Read: 9728
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Executive Documents Annual Reports

Author: Ohio
Editor:
ISBN:
File Size: 25,60 MB
Format: PDF, Kindle
Read: 9082
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Annual Report Of The Ohio State Board Of Agriculture

Author: Ohio State Board of Agriculture
Editor:
ISBN:
File Size: 13,73 MB
Format: PDF, Mobi
Read: 8214
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Reports for 1862-66 include reports of the Ohio Pomological Society.

Marine Turtles In The Mediterranean Distribution Population Status Conservation

Author: Brian Groombridge
Editor:
ISBN:
File Size: 51,76 MB
Format: PDF, Docs
Read: 9505
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Standardized Plant Names

Author: Commonwealth Scientific and Industrial Research Organization (Australia)
Editor:
ISBN:
File Size: 44,58 MB
Format: PDF
Read: 8658
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Mediterranean Light

Author: Martha Rose Shulman
Editor: Bantam
ISBN:
File Size: 10,53 MB
Format: PDF, ePub, Docs
Read: 3698
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Provides Mediterranean-style recipes for breads, salads, soups, pasta, pizza, vegetables, fish, chicken, rabbit, and desserts

Life

Author:
Editor:
ISBN:
File Size: 29,72 MB
Format: PDF, ePub, Docs
Read: 126
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Publications

Author: Colorado Agricultural Experiment Station
Editor:
ISBN:
File Size: 66,10 MB
Format: PDF, ePub, Docs
Read: 7664
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Bulletin

Author:
Editor:
ISBN:
File Size: 11,15 MB
Format: PDF, Mobi
Read: 8329
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Bulletin Colorado Agricultural Experiment Station

Author: Colorado Agricultural Experiment Station
Editor:
ISBN:
File Size: 26,44 MB
Format: PDF
Read: 7339
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Manual On Postharvest Handling Of Mediterranean Tree Fruits And Nuts

Author: Carlos H. Crisosto
Editor: CABI
ISBN: 1789247179
File Size: 59,87 MB
Format: PDF, Kindle
Read: 2231
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Postharvest is an important element of getting fresh, high-quality fruit to the consumer and technological advances continue to outpace infrastructure. This book provides valuable, up-to-date information on postharvest handling of seven fruit and nut crops: almond, fig, peach, persimmon, pistachio, pomegranate and table grape. These crops are of particular importance in the Mediterranean region, but also to those countries that export and import these crops, where intensive economic resources are dedicated to developing information to understand and solve their postharvest problems. Written by a team of internationally-recognized postharvest experts, this manual collates and verifies essential, but often difficult to access, information on these important crops, that is pertinent to the world's agricultural economy and affects agricultural communities.

Food In Antiquity

Author: John Wilkins
Editor: Liverpool University Press
ISBN:
File Size: 69,60 MB
Format: PDF, Kindle
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Food as a cultural symbol was as important in antiquity as in our own time, and Food in Antiquity investigates some of the ways in which food and eating shaped the lives and thoughts of the indigenous peoples of the ancient Mediterranean. In this volume, thirty contributors consider aspects of food and eating in the Greco-Roman world. This is the most comprehensive exploration of questions relating to food in antiquity in this country. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food. The aim is both to illuminate and to entertain, and at the same time to remind the reader that the Greeks and Romans were not only philosophers and rulers of empires, they were also peasant farmers, traders and consumers of foods who considered that what and how they ate defined who they were.