Details
Synopsis
A food writer and researcher traces the history of the cuisines of the Mediterranean from ancient times to the present. This informative survey also includes 500 historically authentic recipes from over the centuries, adapted for today's kitchens, reflecting the cuisines of Moorish Spain, North Africa, Sicily, Greece, Turkey, the Near East, and much more. Named Cookbook of the Year by the James Beard Cookbook Awards.
| Size | | Length: | 815 pages | | Height: | 10.5 in | | Width: | 8.5 in | | Thickness: | 2.0 in | | Weight: | 66.4 oz |
Industry Reviews
"The historic sweep...is vast....The point of this complex, detailed tome is that only by understanding the great sweep of history can one truly understand and appreciate Mediterranean cuisine....Even though many of [the] recipes needed adjustment, we found plenty to like here, a real treasure trove of recipes that are worthy of exploration by anyone skilled and patient in the kitchen."
Kimball
"This is far too much territory for any book to cover in depth. Still, this volume offers a fine overview of the history, culture and character of Mediterranean food and cooking....Wright is particularly adept at showing how...foods, and their associated styles of cooking, were moved around the Mediterranean by migration and trade....[T]he recipes I tested were very good. Wright's enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food."
Smithsonian - John R. Alden (01/20/2000)
"[T]he book reads less like a work of considered historical investigation than like a doctoral thesis, in which chunks of hastily digested material, peppered with pedantic...footnotes, have been roughly knit together with a plodding and often testy prose....Wright simply has no sense of when enough is enough. Unfortunately, this is just one symptom of the book's pervasive flaw--an overarching conviction that his readers can't be trusted to understand what he is getting at and, in consequence, a relentless determination to pound each and every point into our thick heads....Even so, what a splendid trove of recipes it is...."
Simple Cooking - John Thorne
"A MEDITERRANEAN FEAST is not merely an immense work but a prodigious one--prodigious in its broad learning, in its adoration of the Mediterranean, an din its practical acumen on every conceivable aspect of preparing food....[O]ne of the finest assemblages of culinary lore of recent years."
Lawrence Sutin
"This unique book offers so many recipes that one is tempted to give up all else and spend one's life exploring this vast realm....Wright writes authoritatively on the origins and varieties of myriad culinary experiences. This almost overwhelming work makes for a great long-term companion both in and out of the kitchen."
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