Bring the Mediterraneanfrom Italy and Greece, to Morocco and Egypt, to Turkey and Lebanoninto your kitchen with more than 500 fresh, flavorful recipes. This comprehensive cookbook translates the famously healthy Mediterranean diet for home cooks with a wide range of creative recipes, many fast enough to be made on a weeknight, using ingredients available at your local supermarket.
The structure of the book follows the guidelines of the Mediterranean Diet Pyramid. You'll find large chapters devoted to Beans and to Vegetables, the Seafood Chapter is larger than Poultry and Meat, and the Fruits and Sweets chapter, while shorter, is packed with recipes you can truly feel good eating.
Recipes include Spiced Baked Rice with Potatoes and Fennel, Tagliatelle with Artichokes and Parmesan, Orzo with Shrimp, Feta, and Lemon, Za'atar-Rubbed Chicken, Greek-Style Braised Pork with Leeks, and Orange Polenta Cake.
|Publisher:||America's Test Kitchen|
|Product dimensions:||8.50(w) x 10.00(h) x 1.10(d)|
About the Author
America’s Test Kitchen is well-known across its top-rated television shows with more than 4 million weekly PBS viewers, bestselling cookbooks, magazines, and cooking schools. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, Cook’s Country, and Cook’s Science are the work of over 60 passionate chefs based in Boston, Massachusetts who put ingredients, cookware, equipment and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Dan Souza, Lisa McManus, and our fabulous team of test cooks!
Table of Contents
Welcome to America's Test Kitchen ix
Chapter 1 Meze, Antipasti, Tapas, and Other Small Plates 14
Chapter 2 Soups 40
Chapter 3 Salads 66
Chapter 4 Rice and Grains 100
Chapter 5 Pasta and Couscous 136
Chapter 6 Beans 168
Chapter 7 Vegetables 194
Chapter 8 Seafood 242
Chapter 9 Poultry and Meat 288
Chapter 10 Eggs 328
Chapter 11 Breads, Flatbreads, Pizzas, and More 342
Chapter 12 Fruit and Sweets 366
Nutritional Information for Our Recipes 390
Conversions and Equivalents 402