The eating style proven to reduce the risk of heart attack and stroke.
Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends.
Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about.
Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round.
Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.
About the Author
NANCY HARMON JENKINS has authored a number of books, including six cookbooks, as well as magazine and newspaper articles. She created AmorOlio, a program about olive oil in Italy, and is well known as an authority on Mediterranean cuisines and olive oil.
Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She is the author of "What to Eat" and, from UC Press, "Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: The Politics of Food Safety"; and "Pet Food Politics: The Chihuahua in the Coal Mine". Malden Nesheim is Professor Emeritus of Nutritional Sciences at Cornell University. He is coauthor (with Marion Nestle) of "Feed Your Pet Right: The Authoritative Guide to Feeding Your Dog and Cat" and (with Ann L. Yaktine) of the Institute of Medicine report "Seafood Choices: Balancing Benefits and Risks".
“Nancy Harmon Jenkins is a marvelous writer, a fine reporter, and addicted to travel, people, history, and good food, which makes this book a joy. That it points to a healthful way to eat, incorporating the freshness and clear flavors of Mediterranean cooking, also makes it a daily delight.” —Barbara Kafka, author of Party Food
“Nancy Harmon Jenkins’s new book is an irresistible invitation to share the healthiest diet in the world. It has one alluring recipe after another, each one fragrant with the fresh aromas of the ingredients I love the most: fish right out of the water, ripe vegetables from open-air markets, herbs from the garden. This book makes an overwhelming argument that the things that taste the best are good for you.” —Alice Waters
“Although it’s technically a diet book, this book is so much more—a superbly written examination of Mediterranean food and life and one of the most exciting cookbooks of the year.” —Paula Wolfert, author of The Cooking of the Mediterranean
“A great body of scientific data indicates that a generous daily intake of vegetables and fruits, coupled with low consumption of meat and other animal products, is the basis of a healthy diet. In this book, Nancy Jenkins vividly demonstrates that giving up meat, potatoes, and gravy need not be a sacrifice but rather the beginning of a journey into a far more interesting and healthier world of eating.” —Walter Willett, Chairman, Department of Nutrition, Harvard School of Public Health
“An essential…. This revised edition of her bestselling title includes updated nutrition information, notes on sustainable agriculture and similar concerns, and more than 90 new recipes.”—Library Journal, starred review