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Mediterranean Grains and Greens
A Book of Savory, Sun-Drenched Recipes
Overview
From Culinate
Wolfert’s fifth cookbook on Mediterranean cooking focuses on grains (farro, wheat berries, bulgur) and greens (Tuscan kale, escarole, purslane) used in the traditional dishes of peasant cookery around the Mediterranean.
Selected contents
Copyright © 1998 William Morrow Cookbooks
ReviewsThe less-meat dietA review of ‘Food Matters’ | Mediterranean Grains and GreensMiddle Eastern Chard and Lentil Soup | Culinate KitchenTabouli | Local FlavorsEgg sandwiches and strange vegetablesFrom a café in Oregon to Ubuntu in Napa |
All Books | |
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