cooking-3

Contents
Introduction 6
Snacks and Small Plates 14
Soups, Salads and Sides 64
Seafood 136
Poultry 196
Meat 234
Vegetarian 264
Sweets and Drinks 292
Glossary 354
Index 359

SNACKS AND SMALL PLATES
Deep-fried eggplant with fresh herb sauce
2 eggplant (about 1 pound)
2 tablespoons all-purpose flour
vegetable oil, for deep-frying
fresh herb sauce
1 cup each loosely packed fresh oregano and flat-leaf parsley
¹⁄³ cup olive oil
2 cloves garlic, crushed
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 Make fresh herb sauce.
2 Cut each eggplant into 10 slices. Season flour with salt and pepper. Toss eggplant in
flour, shake away excess.
3 Heat vegetable oil in medium saucepan or wok. Deep-fry eggplant, in batches, until
browned and tender. Remove from pan; drain on paper towels.
4 Serve eggplant drizzled with sauce.
fresh herb sauce Process ingredients until smooth; season to taste.
prep + cook time 20 minutes makes 20 slices
tip Store sauce in airtight container in refrigerator.
27

SEAFOOD
Shrimp and zucchini with mint pilaf
20 uncooked large shrimp
4 tablespoons butter
1 tablespoon olive oil
1 white onion, finely chopped
2 cloves garlic, finely chopped
1 fresh small red chili, finely chopped
1½ cups white long-grain rice
1 teaspoon fresh lemon zest
¼ cup dry white wine
1½ cups hot fish stock
3 zucchini, coarsely grated
minted lemon dressing
2 lemons, peeled, segmented
1 cup loosely packed fresh flat-leaf parsley
½ cup loosely packed fresh mint
¼ cup olive oil
1 Shell and devein shrimp, leaving tails intact; refrigerate.
2 Heat butter and oil in medium heavy-based saucepan; cook onion, garlic and chilies,
stirring, until onion softens. Add rice, zest and wine; cook until liquid has evaporated. Stir
in hot stock, bring to a boil. Reduce heat to low, stirring; cook, covered, 10 minutes.
3 Meanwhile, make mint dressing.
4 Stir zucchini into rice mixture; top with shrimp. Cover; cook 5 minutes. Remove from
heat; stand, covered, 5 minutes.
5 Serve pilaf drizzled with dressing.
minted lemon dressing Process ingredients until finely chopped. Season to taste.
prep + cook time 40 minutes serves 4
181

MEAT
Beef kefta with green onion couscous
2 pounds ground beef
1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons lemon juice
1½ teaspoons each ground coriander and cumin
¼ cup toasted pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped fresh coriander (cilantro)
1 egg
2 cups beef stock
2 cups couscous
2 tablespoons butter
2 scallions, thinly sliced
1 Using hands, combine beef, onion, garlic, juice, spices, nuts, herbs and egg in large bowl,
season; roll heaped tablespoons of mixture into balls, thread three balls on each of 12
bamboo skewers. Place kefta skewers on tray, cover; refrigerate 30 minutes.
2 Bring stock to a boil in medium saucepan. Remove from heat, add couscous and butter,
cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
Stir in scallion; season to taste.
3 Meanwhile, cook kefta in heated oiled grill pan until browned all over and cooked
through.
4 Serve kefta with couscous, accompanied by a bowl of combined yogurt and chopped
cucumber, if desired.
prep + cook time 35 minutes (+ refrigeration) serves 4
tip Soak bamboo skewers in cold water for at least an hour before using to prevent
them from burning during cooking.
239

ON SALE APRIL 2014
Food is key to the relaxed and healthy way of life in the Mediterranean, a region that offers us a stunning
variety of delicious dishes to enjoy. Mixing traditional classics with inspired contemporary variations,
this tempting collection includes all those you would expect—vegetable dips and mezze, fresh salads
and sides, tagines, kebabs, and roasts—as well as others that could become your new favorites. With
more than 150 beautiful color photographs of recipes that have been triple-tested for success every
time, these dishes are ideal for large dinner parties as well as intimate gatherings.
Review copy mailing for coverage in women’s and cooking magazines
Newspaper coverage in food sections
Cookbook roundups
Online outreach to food blogs and websites
DISCLAIMER
Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from
the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and
manufacturing details are subject to change or cancellation without notice.
For more information, contact Blanca Oliviery at (646) 688-2548
or boliviery@sterlingpublishing.com
April 2014
Culinary/Regional Cooking
$19.95 ($21.95 Can)
Hardcover with Jacket
To order book, scan here
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