The Complete Mediterranean Cookbook
There is an amazing diversity in the dishes offered, such as Chickpea and Linguine Soup; Baked Mussels; Meat and Artichoke Pie; Chicken Stuffed with Couscous; Pansotti with Walnut Sauce; and Baklava, making it ultimately appealing to any appetite. From Basic Recipes to Seafood dishes, from Soups to Breads and Pastries, this compilation of recipes covered the wide and varied region known as the Mediterranean. Enjoy!
- Garlic Shrimp from Spain
- Cuttlefish in Red Wine from Greece
- Fresh Tuna Casserole from Malta
- Chicken with Preserved Lemon and Olives from Morocco
- Baked Lasagne with Meat Sauce from Italy
- Casserole of Lamb and Beans from France
- Peppers with Tomatoes and Eggs from Tunisia
- Fattoush from Lebanon and Syria
- Olive Bread from Cyprus
- Baked Fillo Rolls from Turkey
- Gazelle's Horns from Morocco, Algeria and Tunisia
Tess Mallos has worked as a cookery consultant for over thirty years. She is the author of several books, including The Complete Middle East Cookbook Rowan Fotheringham is an Australian photographer who has worked around the world. He has extensive experience shooting food and lifestyle features, with his work appearing in a myriad of magazines and books. Fotheringham's food photography has been acknowledged with a Silver Award at the World Food Media Awards and an Honourable Mention from the Australian Food Writers Awards.
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