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Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine
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$21.95
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$16.24
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Manufacturer: William Morrow Cookbooks
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Binding: Paperback
Dewey Decimal Number: 641.5635091822
EAN: 9780688174675
ISBN: 0688174671
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 432
Publication Date: 2000-06
Publisher: William Morrow Cookbooks
Release Date: 2000-06-20
Studio: William Morrow Cookbooks
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Editorial Reviews:
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The cuisines of the Mediterranean are famous for taking humble ingredients and transforming them into savory masterpieces. Finding inspiration in every region of the Mediterranean basin, from the ever-popular dishes of France, Italy, and Spain to the more exotic fare of North Africa and the Middle East, Martha Rose Shulman offers innovative recipes that use less olive oil and other high-fat ingredients while retaining every drop of sun-drenched flavor. The results: meatless yet hearty pasta sauces; refreshing salads of beans, grains, and vegetables; sizzling grilled fish dishes; aromatic chicken stews; refreshing fresh fruit desserts; virtually fat-free renditions of ratatouille and hummus; and updated, slimmed-down versions of traditional classics like paella, salade Nicoise, and lasagne. These satisfying recipes will become the cornerstone of a long-lasting commitment to healthful eating.
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Spotlight customer reviews:
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Customer Rating:
Summary: A SUPER COOKBOOK
Comment: Mediterranean Light, by Martha Rose Shulman, is the second book I have owned written by her. A friend gave it to me thinking that without pictures, it couldn't be special in any way, but she was so wrong. Because I eat healthfully, mostly vegetarian, with just a bit of meat, and think the Mediterranean diet is the right plant-based way to eat, I was quick to try some of the recipes. (Incidentally, this way of eating drastically reduced my total cholesterol, which I cannot lower with medication because statins attack my muscles.)
The Warm Chick Pea Salad is very filling (and inexpensive to make). I ate it cold, and added raisins and a few slivered almonds, just for my own personal taste. The protein content for each serving is off the charts. I used organic canned chick peas which taste "cleaner" to me.
I made her dense whole wheat bread with the French chef starter several times finding it filling and satisfying. And, I do not gain weight eating a small slice twice a day. If you like wholegrain bread, but are not a bread baker, it may be a bit of a challenge, but can be conquered easily. Like her, Saturday is now my bread baking day for my extended family.
I made her Lentil Soup and enjoyed it made with organic lentils and added a touch of white wine. I also have begun substituting yogurt for olive oil in dressings which lowers calories and reduces fat. The yogurt, vinegar, mustard combo in some of the dressings creates a dressing that is somewhat like light mayo. I never use anything else anymore.
This is my type of eating which I adopted after I had a brush with heart
disease at a young age. Americans don't always realize that for much of the world, meat is a rare treat. Grains, fruits, vegetables, nuts, dairy, and fish comprise much of the diet in places where the people live longer and much healthier lives than we do. Combine that with exercise, deep faith in God, and a mental attitude of contentment, and you are doing a great deal to help yourself to a better quality of life.
True, not everyone in your family will love these dishes, but keep trying; you'll find a few they will enjoy.
The book is clearly written, contains interesting stories and anecdotes about the recipes and Ms. Shulman herself, and is deserving of a place on a cookbook shelf. I, like others, will take it on my next trip.
Customer Rating:
Summary: Cook Bood Review
Comment: I have small children with bland Minnesota cuisine tastes. I have found some recepies that our whole family would eat. I personally enjoy the cook book but struggle finding many choices for all of us. I find I can modify some of the recepies to make it work for all of us.
Customer Rating:
Summary: I love this book!
Comment: I don't see how seafood, hummous, tzatziki, baba ghanoush and lentils make a book low-fat. The fact is, this book celebrates Mediterranean cuisine, and much of that cuisine is already low-fat. If you love cooking from this region, you will love this book. The recipes are simple, delicious, mostly easy, and even if when I just read the book for ideas, it inspires me.
It is true that the author modified some recipes to bring them into line with her healthy eating ethos. If you get the willies or heartburn from intake of mucho lard, this works wonderfully. I find the recipes delicious. They are packed with super-food ingredients, full of vitamins and minerals that will make you feel energetic, and not with hydrogenated fats or other proven culprits in heart disease, adult-onset diabetes, or cancer. As I understand it, the point of lowering intake of saturated fat is not necessarily to lose weight -- but to make your life long and healthy / enjoyable. I don't want to get diabetes or heart disease if I can prevent it. Both run in my family -- but for me, so far, at age 40, so good.
Before I continue on this paean, I'd better mention that I have never met the author nor her family or friends, I am not associated with her in any way -- and actually, I'm not a health nut -- just a normal mom trying to cook whole foods for our family. When this book taught me how to efficiently clean shellfish, coaxing them to open and so forth, instead of skipping that step like so many other cookbooks (which leads to sandy mussel broth unless you remember the process!), I knew it was a winner.
The recipes are simple, and true to the region. If you have visited the countries whose cuisine Martha Rose Shulman celebrates, you will recognize the authenticity of ingredients and combinations set forth here. Italy, Greece, Turkey, Egypt and more -- all have classic and newer representatives on these pages. You'll find minted yogurt salad (which I know as 'tzatziki'), lentils, chickpeas, eggplant, even pizza and pasta -- in the index.
Unlike another commenter, I found no great surfeit of garlic. The amounts prescribed seemed quite normal for the regions addressed. But then, perhaps I am used to garlic: it lowers cholesterol, so I use it in cooking for my husband.
If you long for the foods you once enjoyed near the Mediterranean, try this book. If you love seafood and vegetables, and aren't afraid to try seasoning with lemon juice and yogurt, coriander, or cloves, try this book. If you long for beef, cream and mascarpone, try another book.
Customer Rating:
Summary: Fantastic book
Comment: I decided it was time to write a review about the marvels of this book when I returned from a weekend of cooking 3 meals a day for my Step-Mother-in-Law (and other in-laws)in a little cabin over a long weekend. They loved everything I made from this book.
The recipes are delicious, easy to fix, and easy to follow. Not only have I had success cooking for the inlaws but my family has also loved every recipe. I have notation after notation that says "great" in the index so I can easily go back and find favorites. So far, there's nothing that says "bad" or "bland" next to a recipe title.
I am loosing weight using these recipes and my family is eating healthier too.
Some favorite recipes: Spinach with Chickpeas, Green bean and Garlic soup, and Tuna and Italian bean salad. Her broiled eggplant with garlic and rosemary turned my husband into a eggplant eater after a lifelong aversion to it.
Customer Rating:
Summary: I love this cookbook.
Comment: I lived in the Philippines for five years and this is the only cookbook I used the whole time. The recipes are delicious and use fresh ingredients I could find in the markets out in the rural area where I lived. I had to do substitutions for some of the vegetables that weren't available, but the food still came out wonderful. I highly recommend this cookbook.
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