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Cooking the Mediterranean way culturally authentic foods, including low-fat and vegetarian recipes

Introduces the cooking and food habits of the Mediterranean region, and provides brief information on the geography, history, holidays, and festivals of the area.

Main Author: Behnke, Alison.
Other Authors: Christoforides, Anna., Christoforides, Lazaros.
Format: Books Print Book
Language: English
Published: Minneapolis : Lerner Publications, c2005.
Series: Easy menu ethnic cookbooks
Subjects:
Cooking, Mediterranean > Juvenile nonfiction.
Mediterranean Region > Social life and customs > Juvenile nonfiction.
Table of Contents:
  • Introduction: History and land
  • Food
  • Holidays and festivals
  • Before you begin: Careful cook
  • Cooking utensils
  • Cooking terms
  • Special ingredients
  • Healthy and low-fat cooking tips
  • Metric conversions chart
  • Mediterranean table: Mediterranean menu
  • Starters, salads, and sides
  • Grilled meatballs
  • Cucumber and yogurt dip
  • Spicy cheese spread
  • White bean and tuna salad
  • Bulgur salad
  • Stuffed tomatoes
  • Roasted potatoes
  • Main dishes: Fish soup
  • Baked rice
  • Norma's pasta
  • Chicken and apricot stew
  • Stuffed grape leaves
  • Blintzes
  • Desserts and drinks: Date-filled pastries
  • Yogurt drink
  • Mint tea
  • Mediterranean fruit salad
  • Cannoli
  • Holiday and festival food: Holiday cookies
  • Couscous with butter
  • Cheese and melon
  • Meat and lentil soup
  • Index.

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