Mediterranean Vegetables: A Cook’s Compendium of All the Vegetables fro: 1558327754: epub

  • Full Title : Mediterranean Vegetables: A Cook’s Compendium of All the Vegetables from the World’s Healthiest Cuisine, With More Than 200 Recipes
  • Autor: Clifford Wright
  • Print Length: 416 pages
  • Publisher: Harvard Common Press
  • Publication Date: May 8, 2012
  • Language: English
  • ISBN-10: 1558327754
  • ISBN-13: 978-1558327757
  • Download File Format | Size: epub | 666,25 Kb

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[ Mediterranean Vegetables: A Cook’s Compendium of All the Vegetables from the World’s Healthiest Cuisine, with More Than 200 Recipes BY Wright, Clifford A. ( Author ) ] Paperback 2012 


“Finally a definitive book on the way the world is eating today. Cliff Wright’s Mediterranean Vegetables is savory, vibrant, and healthy, and destined to be an instant classic.” – Bobby Flay, host of FoodNation with Bobby Flay and author of Bobby Flay Cooks American

“There are so many interesting flavors and combinations here. Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are. I can’t wait to cook them myself.” – Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

“Clifford Wright is the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean—the real Mediterranean, the whole Mediterranean—and his new book on the vegetables of the region is destined to become an invaluable volume.” – Colman Andrews, editor of Saveur and author of Catalan Cuisine

Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library. I am especially glad to have it in mine.” – Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

Mediterranean Vegetables is a ‘must-have’ book for anyone who cooks vegetables or thinks he should. To get a brief yet highly informative description of the vegetables and their traditional uses, along with delicious recipes for today’s cooking styles, makes eating them a joy. You immediately feel that you can cook these vegetables, and that you want to.” – Carlo Middione, author of Carlo Middione’s Traditional Pasta

“This well-researched book on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference book.” – Jacques Pépin, host of Jacques Pépin’s Kitchen: Encore with Claudine and co-author of Julia and Jacques Cooking at Home

“Once again, Clifford Wright has given us a book whose scholarship is only matched by its enticing recipes. Mediterranean Vegetables, a perfect companion to his renowned A Mediterranean Feast, will not only delight scholars, cooks, and chefs, but also gardeners. Who knows what we’ll begin to discover in our farmer’s markets once growers get hold of this book.” – Martha Rose Shulman, author of Mediterranean Light and The Best Vegetarian Recipes

About the Author

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright’s articles on food and cuisine have appeared in Gourmet, Bon App\u00e9tit, Food & Wine, Saveur, and other magazines. He is a contributing editor to As an independent researcher, Wright wrote the food entries for Columbia University’s Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School ( with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

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