The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes

Paula Wolfert is one of the first food writers to acknowledge the importance of Mediterranean cuisine. During a five-year journey that encompassed parts of the Balkans, Turkey, Syria and Greece, she collected a myriad of recipes from native cooks that are easily adaptable to American kitchens. The diet of the region depends upon grains, legumes, vegetables and nuts--perfect for the health conscious--and lends itself to recipes such as pumpkin kibbeh stuffed with spinach, chick peas and walnuts and nettle cheese pie. Wolfert is careful to provide special advice to ensure smooth preparation. The book won both the 1995 Julia Child Cookbook Award in the International Category, and the 1995 James Beard Award in the International Category.

• The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
• The Food of Morocco
• Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life
• Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes
• Paula Wolfert's world of food: A collection of recipes from her kitchen, travels, and friends
• Couscous and Other Good Food from Morocco
• The Cooking of Southwest France: Recipes from France's Magnificient Rustic Cuisine
• Mediterranean Cooking
• Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
• The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes