Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine

Martha Rose Shulman's Mediterranean Harvest owes a large debt to many who have gone before her, including Diane Kochilas, noted expert on Greek cuisine, and Clifford Wright, James Beard award-winning Mediterranean cookbook author. Shulman is quick to give credit where credit is due, and borrows widely from other culinary experts such as Carol Field (The Italian Baker) in areas of local expertise. With a glut of Mediterranean vegetarian cookbooks on the shelves such as The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece (Diane Kochilas), Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Gil Marks), and The The Mediterranean Vegan Kitchen and Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy by Donna Klein, why should you choose the pricey Mediterranean Harvest? One word: love. Shulman's love of local culture, hidden culinary gems, geography, and regional tastes, her lovely travelogues disguised as recipe introductions, and diary entries from memorable stops along her Mediterranean odyssey, both personal vacations and working in Mediterranean kitchens while researching other cookbooks such as Provencal Light and Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine(Shulman is author of over 25 books). Also, she touches on some less-commonly-discussed cuisines such as Bosnia, Croatia, and Bulgaria, Turkey, Iran, and North Africa (Morocco, Tunisia). There is also a handy index arranged by region. Shulman's rundown of kitchen equipment and the Mediterranean Pantry (spices, olives and olive oil, cheeses, yogurt, wine, herbs, spice blends, nuts and seeds) is a miracle of compactness, yet provides ample information for the home cook without overwhelming. After a brief section on aperitifs, the all-important topic of breads, pizza, and panini is covered first, since bread serves as the base for many common Mediterranean delicacies such as fattoush (Lebanese bread salad), panzanella (Italian tomato and bread salad), and Castilian garlic soup. Most households couldn't afford to waste stale bread (Tuscan bread was traditionally made without salt), so it was given new life as a base for soups, strata, and vegetable salads (the juices would soften the bread). The list of sauces and dressings includes such favorites as Salsa Romesco from Spain (almonds, bread, spices, and tomatoes), aioli (garlic mayonnaise) several variations of Italian pesto (basil, olive oil, cheese, and nuts), and yogurt-based sauces common in Greece and the Middle East (tzatziki, skordalia, tahini dressing, chermoula, harissa, and preserved lemons). Tapas / meze (finger food) are given a respectable spread befitting their social importance in the Mediterranean, including Tunisian carrot salad, tabbouleh, several variations of marinated cold veggies, hummus, bean and legume salads, and greens. The eggs and cheese section captured my hea

The author's prose is clear and entertaining. The introduction,the section on Mediterranean spice blends, and necessities for the pantry was eye-opening and very informative. After trying about eight different recipes, I've decided that this is one of the best planned and conceived cookbooks that I've had the pleasure of using. Everyone should use it, whether you're a vegetarian or not (I'm not, but she makes it tasty!).

Martha Shulman's cook books belong both in the kitchen and on the bedside night stand. Her writing, like those of the very best cook book writers, is as pleasing to read as the recipes are Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisinegood to eat. Her latest book, Mediterranean Harvest, makes eating right entertaining as well as healthy. What could be better? I highly recommend this book for people who like to snuggle up with a good cook book and dream of the meals they can cook for family and friends.

...the minestrone soup recipe in Martha Rose Shulman's Mediterranean Harvest makes me wonder why I ever used beef broth in the first place. The soup is rich and tasty, as are all the hors d'oeuvres and main courses. I just love this book and recently sent copies to friends. They are as thrilled as I am with the possibilities this wonderful cookbook offers!

In Martha Rose Shulman's 30-year food writing career, she has never fallen short of the highest standards. Her latest offering, Mediterranean Harvest, displays all of her virtues: healthful, pleasurable, delicious recipes drawn from great cuisines, and presented with the clarity and precision needed to produce the same results yourself. Essential for any cook's library.