Mediterranean Summer Table: Timeless, Versatile Recipes for Every Occasion & Appetite | 誠品線上

Mediterranean Summer Table: Timeless, Versatile Recipes for Every Occasion & Appetite

內容簡介

內容簡介 A collection of timeless and versatile recipes inspired by the food of the Mediterranean countries, for every day, every occasion and every appetite. Take a journey with through your favorite flavors from the Mediterranean, with over 100 recipes influenced and inspired by the food prepared and enjoyed in France, Spain, Greece, and Italy. This is crowd-pleasing food, designed to be shared and that you will make time and time again. ALL diners are welcome at Kathy Kordalis' table, as traditionally, the Mediterranean diet was based on mainly vegetarian meals and protein for celebrations, the perfect basis for a "flexitarian" approach. In a meal-planning section there are recommendations on how to create a meal for people with specific dietary needs. Being mindful of seasonality and food availability is important, but without it affecting your joy, because as well as providing nourishment, food should bring happiness. This super-versatile recipe collection features sauces, pickles, and ferments for the fridge and storecupboard, recipes for easy home-made breads, seasonal vegetable dishes (including salads, sides, and mains), fish plates from the sea and meat plates from the land plus deliciously indulgent sweet things. In addition, Mediterranean Summer Table is peppered with vignettes on key Mediterranean ingredients, from olives and olive oil to honey and saffron, to create a beautiful book for all who love to cook, and a reference to treasure and revisit time and time again.

作者介紹

作者介紹 Raised by Greek parents in Sydney, Australia, Kathy Kordalis' food style is light, relaxed, and accessible, drawing inspiration from her Australian and Mediterranean heritage. A graduate of Leith's School of Food and Wine, Kathy works as a freelance food stylist and writer, her clients include chef Bill Granger of Granger & Co. Kathy is completing a Masters degree in the Anthropology of Food at SOAS and leads Gastronomic Tours in London for Context Travel.

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