(as of Oct 19,2021 23:47:29 UTC – Details)
America’s Test Kitchen brings the Mediterranean into your kitchen—for beginners to experts, vegetarians to carnivores, and anyone simply looking to eat healthier
You’ll find a wide range of creative dishes here, with more than 500 fresh, flavorful recipes from Italy, Greece, Morocco, Egypt, Turkey, and Lebanon. Many are fast enough to make on a weeknight, using ingredients available at your local supermarket.
A thorough yet approachable exploration of the entire Mediterranean: A wider, more inclusive approach and incorporated foods from countries all around the Mediterranean Sea, including Turkey, Lebanon, Egypt, and Morocco.
Relies on ingredients from the supermarket: Standard supermarket ingredients and plentiful ingredient information ensures that the recipes are accessible.
Detailed ingredient information in “All Abouts”: For larger categories of ingredients, such as salad greens, grains, and fish, we’ve devoted a full page spread to thoroughly explaining each item individually.
Nutritionals for every recipe: We include nutritional information for every recipe, and also set specific nutritional guidelines for every category. (For example, every fish recipe will have fewer than 750 calories, and fewer than 8.5 grams of saturated fat.)
Chapters are based on 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.
Look for More Mediterranean, coming from America’s Test Kitchen in December 2021!
From the Publisher
Flavors for every palate
A comprehensive collection of recipes that span the entire Mediterranean region—from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon.
The Mediterranean Way of Eating
There isn’t a single ‘diet’ that encompasses the entire Mediterranean region—spice-laden dishes of Morocco bear little resemblance to the lemon- and caper-laced cuisine of southern Italy. Rather, Mediterranean cooking is about what these cuisines have in common: a daily emphasis on vegetables and fruits, beans and lentils, whole grains, more seafood than meat and poultry, and heart-healthy olive oil. Fresh, high-quality ingredients and simple preparation techniques let the extraordinary flavors shine.
Fresh & Bright Flavors
Pan-Roasted Swordfish with Chermoula
We took our fish to the next level by serving it with chermoula, a zesty Moroccan dressing.
Fava Bean and Radish Salad
These Italian-named earthy beans are favored throughout the Mediterranean and date back to ancient times.
Red Lentil Soup with North African Spices
The mild flavor of red lentils do not require a bit of embellishment, so we started by sautéing onion in olive oil and used the warm mixture to bloom some fragrant North African spices.
Marinated Green and Black Olives
We opted for olives with pits, which have better flavor than pitted ones, and found that tasters preferred brine-cured olives to salt-cured for their subtler flavors.
Publisher:America’s Test Kitchen; 1st edition (December 27, 2016)
Item Weight:2.81 pounds
Dimensions:8.5 x 0.87 x 10 inches