Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
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- ISBN13: 9781605294285
- Condition: New
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Product Description
Intensely flavorful and inherently healthy, Mediterranean food is one of the world’s most appealing cuisines. Mediterranean cooks know how to make eating a pleasure. They do it simplywith lime oil and garlic; with herbs and spices; with tomatoes and eggplants, peppers and squash, figs and peaches, and additional seasonal produce. And of course there is crusty bread and local cheese, the freshest yogurt and endless wine.
In this authoritative and anecdotal cookbook, award-winning leader Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 tasty vegetarian dishes that will appeal to everyone. The book represents years of meticulous research gleaned from Shulman’s travels through France, Spain, Italy, the Balkans, Greece, Turkey, North Africa, and the Middle East. She presents authentic contemporary variations as well. You’ll dine with her in Greek lime groves, feast on torecipes handed down from mother to daughter for generations, and she offers her own matoes and fresh sardines in Croatia, savor coffee gelato in the streets of Bologna. At every turn in the road there is a new culinary reward.
Whether you are a vegetarian or a dedicated meat eater, Shulman’s recipes are substantial enough to satisfy any appetite. Included are such tempting creations as Majorcan Bread and Vegetable Soup, Provençal Chick Pea Salad, Pasta with Ligurian Artichoke Sauce, Greek Cauliflower Gratin with Feta and Olives, Balkan-Style Moussaka, North African Carrot “Compote,” and Sweet Dessert Couscous with Citrus and Pomegranate. There is also an entire chapter devoted to the renowned “small foods” of the Mediterranean: tapas from Spain, antipasti and merende from Italy; meze from the eastern and southern Mediterranean, and more. In addition, the book features a glossary of useful cookware and indispensable pantry staples and the best online sources for hard-to-find ingredients.
As Martha Rose Shulman herself says, “Mediterranean food enthralls me.” Readers of this classic will be enthralled as well.
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Right vegetarians be aware! While this book is certainly not lacto-vegetarian, nor does it profess to be, it is also NOT vegetarian. The use of cheese and wine is reasonably liberal and this can be problematic. All cheese is not vegetarian because much of it, especially hard cheese, is made with rennet which is derived from calf stomach. It’s disturbing that this is being sold as a VEGETARIAN cookbook as the leader even goes into detail about the building of cheese using RENNET, never mentioning its origins. A right vegetarian cookbook would clarify to search for cheeses made lacking animal enzymes. Also, many wines are made using animal derivatives (including gelatin and isinglass) in the fining (clarifying) process. Again, a vegetarian chef would clarify what to look for in a acceptable wine. This could be called a “meatless” cookbook, but NOT vegetarian.
Reader’s Rating: 2 / 5
I expected a greater variety of recipes in this book. The recipes that I have tried (several) are tasty but there isn’t a lot new in this book. Many of the same ingredients with very slight variations make it seem monotonous and some expected ingredients just aren’t used.
Reader’s Rating: 3 / 5
I seem to be the only one not giving this book 5 stars. Really I ordered it because of the fantastic reviews but I must say I am rather disappointed. I do not find the book simple in use. I miss pictures of dishes; there are none in this book; names of recepies are regularly unknown so you end up reading recepies to try know what you will make when following some recepie; some of the dishes I tried had instructions that were not very clear and I finished up looking up similar recepies on the internet.
Living in a mediterranean country, I was hoping for inspiration with local ingredients, but establish this book to have small variety. To like this book you have to be a carbohydrate lover. Comparing vegetarian cookbooks, I much prefer “Vegetarian” by Linda Fraser.
Reader’s Rating: 2 / 5
I am not a full Vegetarian. But, I find myself liking the food thoughts of books like this one. This book is giving me yummy flavors for some of my favorite foods. I find I have more energy after a meal I cooked with the recipe from this book.
Reader’s Rating: 5 / 5
I bought this book because of all the excellent reviews on Amazon. I have been very pleased with it, and have cooked and will continue to cook many tasty meals from it. The soups in this book are fantastic, especially the minestrones! The use of the Parmesan rind and bouquet garnets in soups make them especially flavorful. This book basically got me through last winter! The red pepper and saffron risotto is a certain keeper, and is far superior to additional recipes for it I have in additional books. I have loved a lot of the middle eastern recipes in here as well such as the taboli. The recipes range from really simple dinners to much more involved recipes. I like the mixture because during the week, I’m in a hasten, but I like to try out more intricate things on the weekend. The only thing the book is missing in is photos, but since all the food I’ve cooked from here has turned out fantastic, I really don’t care so much! This book has been a fantastic addition to my cookbook library, and I use it weekly. I highly recommend it!
Reader’s Rating: 5 / 5