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Mediterranean Vegetarian Cookery,
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This review is from: Mediterranean Vegetarian Cooking (Paperback)
An excellent vegetarian cookbook which I was spurred on to buy when it appeared in the bibliography in one of Nigel Slater's cookbooks. As you would expect from the title, the book includes French, Spanish, & Italian food but also includes Greece, Croatia & Albania, Turkey, the Middle East and North Africa too. There is an introductory section which briefly explains the cuisine of each country.
The recipes are divided conventionally into soups, starters, etc,. In the chapter devoted to soups there is a north African chickpea soup, a Croatian courgette, tomato & rice soup, Catalan split pea, a middle eastern lentil soup with lemon & cumin, Greek white bean soup & Tuscan bean soup. There are plenty of pasta dishes - mostly unfamiliar recipes (baked macaroni with aubergine; tagliatelle, borlotti beans & potatoes; fettucine, peas & broad beans for example). Main courses include courgette pasticcio, a very provencal onion quiche, lebanese stuffed peppers, vegetable torta, Croatian stuffed pancakes. There are also plenty of egg-based dishes, vegetable accompaniments & even a few puddings/dessert at the end (a divine strawberry tiramisu, chocolate mousse with almonds, panettone pudding - a sort of Italian bread & butter pudding that is both simple and delicious).
The book is slightly larger than the standard paperback and so the print is a good size. Ingredients are measured in metric format. There are no pictures - this doesn't bother me but I know some people like to see the finished dish. I don't think the kind of cooking in this book really needs photos - it isn't fancily presented food, just simple food prepared using good, easily available ingredients. If you do want to know what something looks like then the internet will probably have a picture.