by
Ottolenghi, Yotam, presenter, chef.
Call Number
DVD 641.591822 OTT
Publication Date
2014
Summary
Ottolenghi has transformed how we cook, eat and view Mediterranean food. Now, on a journey that will take him from the sun soaked island of Corsica to the unrivalled beauty of Crete, Yotam travels to the Mediterranean which has captured his imagination since childhood. As well as a cultural & culinary exploration, this is also a personal journey of inspiration for him, providing the impetus for new flavours in his own recipes.
Format:
Video disc
Relevance:
0.0782
by
Moore-Pastides, Patricia.
Call Number
641.591822
Publication Date
2013
Summary
An inviting garden-to-table approach to the Mediterranean diet for beginning gardeners and chefs.
Format:
Electronic Resources
Relevance:
0.0460
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by
Speck, Maria, author.
Call Number
641.591822 SPE
Publication Date
2011
Summary
In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. Food writer Maria Speck's passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. Rustic but elegant dishes -- Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates -- are sure to please discerning palates and become favorites in any whole grain repertoire. Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto -- in moderation -- to create lush Mediterranean-inspired recipes. Maria's approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today's cooks.
Format:
Electronic Resources
Relevance:
0.0566
by
English, Todd
Call Number
ARC 641.591822 ENG
Publication Date
1997
Summary
In The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay. Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures - not exotic equipment or techniques - by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table. Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Whatever meal you decide to create from these recipes, you won't be disappointed.
Format:
Books
Relevance:
0.0598
by
Roden, Claudia.
Call Number
DVD 641.594 ROD (UNIT)1
Publication Date
1987
Summary
In this video Claudia Roden celebrates the exotic cooking of Egypt, Turkey, Morocco and Greece. The culinary diversity of the region is indicated by the wide range of traditional specialities demonstated by top chefs and talented home cooks. But all the dishes share the characteristic produce of the area: fish straight from the sea, olives and olive oil, grains and pulses, garlic and a myriad of herbs and spices.
Format:
Other
Relevance:
0.0945