Description
Sharp, zesty lemons and sweet, juicy oranges work magic on food--and Mediterranean cooking would be unimaginable without their piquant flavors. Inspired by her travels, an award-winning food writer presents a fabulous collection of recipes, all enhanced by luscious photography, historical anecdotes, and facts on purchasing these fruits. From simple classics such as a Greek avgolémono soup to exotic Moroccan tagines to Lebanese tabouleh, Turkish swordfish kebabs, and Portuguese arroz dulce, these dishes will bring Mediterranean sunshine to your palate.
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The sharp zest of lemon and the sweet juice of orange work magic on food--and the delicious cooking of the Mediterranean would be unimaginable without their piquant flavors. From simple classics such as a Greek Avgolémono Soup to more exotic Moroccan Tagines, even a small squeeze has a big effect on taste. Inspired by her travels, an award-winning food writer presents a collection of recipes, all enhanced by luscious photography, historical anecdotes, and facts on purchasing these fruits. From France, gourmet capital of the world, comes a remarkably easy to make Chilled Tomato and Orange Consommé. The Turks are masters of the Kebab--especially one made of Marinated Swordfish with Walnut Sauce. Spain contributes Lemon Marinated Garlic Shrimp; Italy offers Tagliolini al Limone; and Lebanon gives us Tabouleh. And, for dessert? A Portuguese Arroz Dulce! The dishes will bring a little Mediterranean sunshine to your palate.
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