The Mediterranean Kitchen

by Joyce Goldstein

Presents hundreds of recipes for Greek, Algerian, Moroccan, Italian, and other Mediterranean fare, adapted for the American kitchen by the head chef at San Francisco's celebrated Square One restaurant

Genres: Cookbooks, Cooking

416 pages, Paperback

First published January 1, 1989

Reviews

[Amani A]

This book is wonderful. It has pictures on every page to show you. Which I have to have in a cookbook.

[James]

Everything I've made from this cook book has been excellent. That's as much as you could ever hope for in a cook book.

[Yves]

The love of cooking shines through this book like a beacon. The recipes are oriented to be doable but no compromises here ... you have to make stock!

This is the perfect book to take out, pick a recipe, get the ingredients, lay them out, make the stock, then the next day execute.

[Ruth Temple]

Luscious, from basics to fancies. Good wine info, 'cos her brother is a wine snob, how lovely and good placement to share these things.