Mediterranean Feast The Story of the Birth of the Celebrated Cuisines of the Mediterranean, from the Merchants of Venice to the Barbary Corsairs, with More Than 500 Recipes

ISBN-10: 0688153054
ISBN-13: 9780688153052
Edition: 1999
List price: $39.99
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Description: A Mediterranean Feast is the story of the celebrated cuisines of the Mediterranean area, from the merchants of Venice to the Barbary corsairs. This text contains more 500 recipes.

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Book details

List price: $39.99
Copyright year: 1999
Publisher: HarperCollins Publishers
Publication date: 10/20/1999
Binding: Hardcover
Pages: 840
Size: 8.50" wide x 10.50" long x 2.00" tall
Weight: 4.136
Language: English

A Mediterranean Feast is the story of the celebrated cuisines of the Mediterranean area, from the merchants of Venice to the Barbary corsairs. This text contains more 500 recipes.

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon Appetit, Food & Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.com. As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website www.CliffordAWright.com is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School (www.VeniceCookingSchool.com) with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon Apptit, Food & Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.com. As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website www.CliffordAWright.com is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School ( www.VeniceCookingSchool.com ) with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

Acknowledgments
List of Illustrations and Maps
Introduction
An Algebra of Mediterranean Gastronomy
The Historical Foundation of Mediterranean Gastronomy
Harvest of Sorrow, Food of Dreams
Feast, Anti-Feast
An Ecology of Mediterranean Gastronomy
"They Eat from One Bowl": Lives in the Mountains, Meadows, Plains, and Deserts
Le Serenissima, La Superba, and the Sublime Porte
Frutti di Mare
Islands of Paradise and Isolation
A Measure of Mediterranean Gastronomy
The Spice Orgy
Grain for Princes, Grain for Dogs
Hard Wheat and Its Famous Inventions
Conclusion: The Unity of the Mediterranean
An Essay on the Sources
Pronunciation Guide
Islamic Glossary
The Mediterranean Pantry
Mediterranean Food Products Resources
Notes
Bibliography
General Index
Index of Recipes

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