Mediterranean Cook (Spiral) by Gayler, Paul
Spiral; Published 2/28/2004; 144 Pages; ISBN 9781592231584
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Not merely a collection of recipes but more of a hands-on tutorial, this new guide is essential reading for anyone who wants to make authentic, delicious Mediterranean fare. While the celebrated cuisines of Mediterranean countries are wonderfully diverse in their use of spices, herbs, and cooking techniques — which range from rustic to exotic — they are united in their emphasis on fresh flavors, local ingredients (including seafood, of course!), and traditional methods. Mediterranean Cook unlocks the mystery of preparing specialty dishes from Spain, France, Italy, Greece, Cyprus, Turkey, Lebanon, Syria, Israel, Egypt, Tunisia, Algeria, and Morocco by illustrating 20 cooking techniques and more than 100 tools and tableware items, with expert advice on how to use, store, and care for them. Readers learn how to cook Chicken Moussaka, Couscous with Lamb, Fig Rolls, Candied Fennel Tart, Corsican Fish Soup, and other flavorful recipes.
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Chopping with a knife isn't dangerous as long as your do it properly. Be sure to keep your fingertips tucked under your knuckles, claw-like, away from the blade.