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• by:
• Clark, Jacqueline

The time-honoured, robust cuisine of the Mediterranean makes full use of the region's sun-ripened produce: tomatoes, peppers, aubergines, olives and olive oil, grains and pulses are combined in vibrant, flavourful savoury dishes, and luscious fresh fruits are used to create delicious desserts and tarts.

This inspiring collection of 50 traditional recipes presents a selection of easy-to-cook classics from throughout the region: wonderful, warming soups, such as Bouillabaisse and Galician Broth; delicious appetizers, such as Garlic Prawns and Chorizo in Olive Oil; slow-cooked traditional stews, such as the classic Provencal Beef and Olive Daube; fish and seafood delights, such as Hake with Salsa Verde and Mouclade of Mussels; delicious Italian breads, such as Onion Focaccia and a robust Risotto alla Milanese; delectable desserts, such as Cherry Clafoutis, and classic pastries, such as Lemon Tart and Glazed Prune Tart

The book is arranged in sections that cover every meal and every occasion: starters and soups; vegetables and salads; fish and seafood; meat, poultry and game; breads and grains; and desserts and pastries. There are 300 colour photographs throughout, including step-by-step instructions to make every recipe easy, and a glorious picture of every finished dish to show you exactly what you are aiming to achieve.