| Mediterranean Cooking Contributor(s): Gigliotti, Lynne (Author), Culinary Institute of America (Author) |
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ISBN: 0470421363 ISBN-13: 9780470421369 Publisher: Mariner Books OUR PRICE: $29.74 Product Type: Hardcover Published: June 2013 * Not available - Not in print at this time * |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Mediterranean |
| Dewey: 641.591 |
| LCCN: 2011038025 |
| Physical Information: 1.1" H x 9.4" W x 10.1" (3.30 lbs) 304 pages |
| Themes: - Cultural Region - Mediterranean |
| Descriptions, Reviews, Etc. |
| Publisher Description: The perfect cookbook for anyone who loves Mediterranean cuisine 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.
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. |
Contributor Bio(s): Gigliotti, Lynne: - Top Chef contestant Lynne Gigliotti has worked as an assistant professor at the Culinary Institute of America. She was the owner and head chef of the acclaimed Grappa, featured in Atlanta Magazine's "Best of 1999" and named an Outstanding Restaurant in the 2001 Zagat Guide Atlanta. Gigliotti also owned and operated Grapevine Café and worked at the Watergate Hotel in Washington, DC. Culinary Institute of America: - 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, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore. |