Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine: member book reviews
Queezle_Sister from Salt Lake City, UT
This cookbook has lots of recipes! Chapters are centered around meal courses, such as "little foods: starters, snacks, meze and more", "pasta", "savory pies and gratins" and what is missing from Shulman's big book - "sweets and desserts". This cookbook lacks color pictures, but Martha Rose Shulman's written descriptions describe both the look of the dish and how its prepared. She is a fairly no-nonsense writer, and I liked the focus.
What makes this a good cookbook (lots of recipes) also makes it a bit overwhelming. I would find myself reading and reading, but then being fairly indecisive on recipe selection.
In addition to the recipes, there are green pages and green boxes that focus on either an ingredient (e.g. parsley, p.96) or a type of dish (ratatouille & company, p. 295). These sections give both preparation advice (parsley) and both historical and regional information about the food (ratatouille).
There are lots of Mediterranean cookbooks. This one is special in that it is vegetarian, and it covers a wide breadth of recipes.
Peckish Sister from Central, FL
At first I did not find this paperback book without color pictures very appealing. But then I found I was cooking quite a few recipes. It is a very practical and usable cookbook. For example, I love buying big bags of pea pods, but would like to have them any other way but raw once in a while. Pasta with sugar snap peas and cottage pesto filled the bill. Many years ago I discovered the best French recipe for grated carrot salad, and then lost it for years. Here it is in this cookbook, very nice! Most of these recipes are simple with a minimal number of ingredients. This was a fun book to cook from and it was not noticeable to my family that the recipes were vegetarian or "healthy". It also was helpful in my goal to incorporate more fruits and vegetables into our daily diet. However I do notice that some of these recipes (like the cherry clafoutis) are in her other cookbooks as well.
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