by A.J. Coltrane
New category! Favorite Cookbooks. First up is Little Foods of the Mediterranean by Clifford A. Wright.
The book contains 500 recipes — tapas, meze, hors d’oeuvre, and antipasti from around the Mediterranean — everywhere from Spain, to Italy, Greece, Tunasia, France, Morocco and Egypt. Wright is a scholar as well as a food writer; the book contains historical information about the origin of many of the dishes. There is also quite a bit of text about the history of the region that the dishes belong to.
|Canapes, Crostini, Bruschetta, Little Sandwiches, and Croutes|
|Dips, Spreads, and Pates|
|Frittatas and Other Eggy Delights|
|Saucy Little Dishes, Part I (Chicken, Meat, and Seafood)|
|Saucy Little Dishes, Part II (Vegetables)|
|Salads and Other Cold Vegetable Dishes|
|Filled Pastries, Puffs, Pies, and Baked Turnovers|
|Pizzas, Calzones, and Empanadas|
|Roll-Ups and Wraps|
|Seafood Salads and Platters|
|Kebabs, Skewers, and Other Grilled Foods|
|Pickled, Marinated, and Preserved Little Dishes|
|Sauces, Condiments, and Spice Mixes|
|Pastry Doughs and Batters|
There is some “weird stuff” in the book — it’s helpful to have a fairly expansive pantry to call on. Overall though, there are hundreds of great recipes that can be done with common ingredients.
From the back cover:
This vast compendium encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at it’s best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean basin.
That sums it up well. Amazon.com link here.