Acknowledgments. Introduction. APPETIZERS. Bruschettas and Other Toasts. Dips and Spreads. Nuts and Cheeses. Stuffed Flatbreads. MEDITERRANEAN SALADS AND COLD VEGETABLE DISHES. HOT AND COLD SOUPS. SEAFOOD. Shellfish. Squid, Cuttlefish, and Octopus. Fish. CHICKEN, DUCK, AND GAME BIRDS. MEATS. Pork. Beef. Veal. Lamb. VEGETABLES. DESSERTS. THE MEDITERRANEAN LARDER. Appendices: Mail Order Sources for Specialty Ingredients. Equipment. Bibliography. Index.
Paula Wolfert is widely acknowledged as one of the premier food writers in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement. She has a regular column in Food & Wine magazine, and her articles have appeared in major publications, including the New York Times, Saveur, Fine Cooking, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France.
"...slow down, try any of these...recipes, and recapture the special flavors of North Africa or Spain, Greece or Italy." (Associated Press, July 9, 2004) "...a charming paean to the kinds of foods that require time to prepare, but are worth the wait." (Publishers Weekly, August 4, 2003) "...Wolfert's celebration of the pleasures of (slow cooking), with its dozens of delicious and unusual recipes, is highly recommended." (Library Journal, September 15, 2003) "if you buy only one cookbook this year, make it this one." (Metropolitan Home, November 2003) "I defy a passionate cook (or a passionate cookbook collector) to resist The Slow Mediterranean Kitchen, Paula Wolfert's newest." (New York, October 27, 2003) "Anyone craving the unparalleled flavors that slow cooking coaxes from ingredients will be amply rewarded for his or her time." (Fine Cooking, January 2004) "Already a classic, this book is full of lusty Mediterranean dishes you can eat with abandon." (New York Post, January 7, 2004) "The difference between this particular book and a slew of others is Wolfert herself: decisive, imaginative, and well versed." (Gourmet, February 2004) "It is not likely that anyone outside Morocco knows more about that country's cooking than Paula Wolfert," (The New York Times, February 25, 2004) ‘An excellent handbook on slow cooked dishes from the Mediterranean and North African regions.' (Yes Chef!, January 2010).
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