The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean
Who can resist the sensuous delights of a slow-simmered stew, salmon fillet slow-roasted until it is soft as silk, or leg of lamb braised until it is meltingly tender? Slow cooking is the hottest new trend in food, and no one better captures the art of sumptuous, unhurried cooking than renowned food writer Paula Wolfert. In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France. With her trademark passion for detail and curiosity about cultural traditions and innovations, she offers loyal fans and new converts the secrets to simmering, slow roasting, braising, poaching, and marinating their way to flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Perfect for anyone who loves to cook, this rich resource is a must-have for the bookshelf of everyone who is serious about food.
Paula Wolfert (Sonoma, CA) is widely acknowledged to be the premier food writer in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, and the James Beard Award. She has a regular column in Food & Wine magazine, and her articles have appeared in such major publications as the New York Times, Saveur, Bon Appétit, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France.
The Slow Mediterranean Kitchen: Recipes for the Passionate Cook Accessories
 The Cooking of Southwest France : Recipes from France's Magnificent Rustic Cuisine
Couscous and Other Good Food from Morocco
Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes
All About Braising: The Art of Uncomplicated Cooking
The New Book of Middle Eastern Food
Arabesque: A Taste of Morocco, Turkey, and Lebanon
Cooking at the Kasbah: Recipes from My Moroccan Kitchen
The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes
Tagine: Spicy Stews from Morocco
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
The Slow Mediterranean Kitchen: Recipes for the Passionate Cook Reviews
One was good and the other two was great. This book is not aimed at slow cookers, but some of the recipes are well suited to that cooking method. I have tried three recipes from this book so far. I didn't see any major typos or missing steps, but I have the hardcover edition purchased used. The Corsican pork chop recipe was especially good.
I called Wiley publishing and left at least one message but no one has called back. If you have any questions you could probably ask him personally by calling his restaurant, Ouest, on Manhattan's Upper West Side. In short, I don't trust this book. At least someone would respond to you. If you want another cookbook containing braised lamb, I'd suggest Welcome to My Kitchen by Tom Valenti. As I read others there appeared to be missing info. If I could return the Wiley book today I would but I never tried to return a book I purchased at Amazon.com - I suppose there is a way.
I sent an email to Paula Wolfert through through her webmaster but have heard nothing. The first 3 recipes all contained typos. I will never buy another book published by Wolfert and I'll think twice about anything by Paula Wolfert as well. With great anticipation I ordered this book with the hopes of creating some wonderful dinners.
Those who dislike or are not willing to devote the time and patience and sometimes lengthy ingredient lists needed to create her dishes should look elsewhere for cooking inspiration - this book is not for them. Both light and deep, it sings on the tongue and will dazzle anyone lucky enough to taste it. If, however, you have the time, passion, and slower outlook and lifestyle which are the hallmarks of Mediterranean cooks, then this book is a jewel. As others have stated, most recipes are labors of love, requiring hours and often days to complete.
Greek and Moroccan lamb stews, braised veal, slow-cooked duck and chicken - every recipe delights. I have never tasted a more beautifully complex cold soup. . Time filled with passion :)
I will single out a few recipes of the many I have made and the one I come back to time and again is the Gazpacho With Melon. Spicy Mussels with Herbs and Feta Cheese and eaten like a soup are the only way I serve mussels now. This passionate cook states emphatically that they are worth it. It can be no mistake that this book is addressed to the passionate cook.
This book takes me back to time spent around the Mediterranean, time that was slower, more fully experienced, and far better flavoured than anywhere else.
I look forward to trying many of the recipes included in the book. I have enjoyed just sitting down and reading this cookbook.
but both were disappointing. Maybe if I'd used one of them, the flavor would have been brighterbut the third cheese suggestion WAS mozzarella. I am glad I tried this on my patient, forgiving husband first rather than serving it to company. The "Golden Potato Gratin" was bland. The "Fall-Apart Lamb Shanks" were goodbut after marinating overnight and more than seven hours of careful prep and cooking (to say nothing of the expense), they should have been grrrreatt. The recipe suggested using one of three cheeses; I used Buffalo mozzarella because I couldn't find either of the other two suggestions.
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