The Mediterranean Kitchen

Joyce Eserky Goldstein, Author, Ann Bramson, Editor, Rachel Goldstein, Illustrator
Joyce Eserky Goldstein, Author, Ann Bramson, Editor, Rachel Goldstein, Illustrator William Morrow Cookbooks $25 (410p) ISBN 978-0-688-07283-4
Reviewed on: 11/01/1989
Release date: 11/01/1989
Goldstein is that rarity among chefs--a successful restaurant owner (of San Francisco's Square One), food columnist ( San Francisco Chronicle ), and self-taught, self-made cook. And as a mother whose children work with her (how many cooks can say, ``my son, the sommelier''?), Goldstein takes a practical approach to working with food. While American ingredients may not create the most authentic Mediterranean fare, she reassures, ``We cook this food with the best ingredients available . . . it will be in the spirit of the Mediterranean.'' Her down-to-earth attitude finds its culinary counterpart in food that is ``simple, unpretentious . . . satisfying to eat and not too complicated to prepare.'' Twelve chapters cover appetizers, salads, soups, pastas, beans, grains, fish, poultry, meats, vegetables and desserts, illustrated by daughter Rachel. Standouts include a simple, refreshing black bean salad with prosciutto and hard-cooked eggs and a mushroom and hazelnut soup. As befits a home kitchen, dishes may be partially or entirely prepared ahead and assembled at the last minute. Illustrations not seen by PW. (Nov.)
The Best Books, Emailed Every Week
Tip Sheet!
MORE BOOKS YOU'D LIKE
X