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Mediterranean Cooking with The Culinary Institute of America
In Mediterranean Cooking, Lynne Gigliotti and The Culinary Institute of America take you on a guided tour through the entire region and its amazing food. This comprehensice survey includes almost 200 recipes for soups, snacks, sides, salads, main dishes, and desserts.
Divided by type of dish rather than country, Mediterranean Cooking showcases recipes as varied as Kurdish Hot and Spicy Lentil Soup and Chilled Cucumber Soup with with Yogurt and Lemon-grass. Dive in and begin with familiar favorites and discover various interpretations that will delight and surprise you.
Number of Pages: 304
Vendor: Houghton Mifflin Harcourt
Publication Date: 2013
|Dimensions: 10.00 X 9.25 (inches)|
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With so many people interested in healthier cooking, the popularity of Mediterranean cuisine—with its focus on light, fresh fare and less meat—is on the rise. This diverse collection of recipes spans the Mediterranean from Southern Europe to North Africa to the Middle East and all points between, offering a comprehensive, authoritative, and accessible guide to the entire region's food.
These recipes are simple enough for home cooks, while still representative of the flavors and cooking techniques that define the Mediterranean approach to cooking. In addition to delicious recipes, the book also includes thorough instruction on stocking a pantry and mastering typically Mediterranean techniques and equipment.
- Features approximately 200 recipes, all created and tested by the experts at The Culinary Institute of America
- Illustrated with 150 beautiful full-color photographs
- Offers a comprehensive yet accessible introduction to Mediterranean cooking
For anyone who wants to eat healthier or explore the classic flavors of Mediterranean cooking, this handsomely produced book offers a reliable and delicious guide to the region.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 46,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).