Flavors of the Mediterranean or Fitness Kitchen

Flavors of the Mediterranean

Author: Oliver Baussan

Following his internationally best-selling book on olive oil with chef Jacques Chibois, author Olivier Baussan has teamed up with another talented chef, Jean-Marie Meulien, to give readers recipes full of the sunny tastes and aromas of the Mediterranean tradition. The authors first present the ingredients, condiments, and cooking methods common to the Mediterranean region, before laying out 90 recipes to suit every occasion. Through the different chapters--Seasonal Vegetables, Seafood, Market Produce, Meat and Game, and Garden and Orchard Produce--readers are treated to recipes ranging from olive soup with anchovies and three-pepper caviar to roast peaches with basil and lime-blossom juice. The table is set for unforgettable meals.

Publishers Weekly

In this beautifully photographed tour of Mediterranean cuisine, Baussan, author of Olive Oil and owner of l'Occitane, and French chef Meulien present fresh, unique recipes from the region. Their French-infused recipes, accompanied by informative introductions and wine recommendations, can be as simple as Confit of Rabbit Thighs with Fennel and Garlic, which is baked in a clay pot, or Socca with Dried Apricots and Pine Nuts (socca, from Nice, is a thin cake of chickpea flour). Arranged in four chapters-"The Sea," "The Market," "The Wild Harvest," and "The Garden and Orchard"-the book focuses on the freshest of ingredients. Among the 100 color illustrations, photos of fish just caught introduce such recipes as Baked Stuffed Calamari and Ricotta-Filled Sea Bream with Mimosa Sauce. Desserts include Figs in Orange Wine with Verbena Granita, and Blancmage with Baby Chestnuts. Although some ingredients and wines may be difficult to find, home cooks turning the pages of this volume will likely be inspired to make the effort to find them. (June) Copyright 2003 Reed Business Information.

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Fitness Kitchen

Author: Shelly Sinton

The Fitness Kitchen is a cookbook that debunks the hype of the usual weight-loss rhetoric and promotes a balanced and easy-to-maintain approach to cooking and living.

Library Journal

Moderation is key in this beginner's guide to healthy cooking by recipe tester/reviewer Sinton. Ten "Fitness Kitchen Principles" make up the chapters, covering everything from cooking methods and tools to exercise while cooking and maintaining a winning attitude toward food. Sinton's mantra is similar to Kathleen Daelemans's in Getting Thin and Loving Food: she feels that deprivation will lead only to bingeing and self-recrimination. With recipes for all times of day, including condiments and drinks, Sinton has collected easily modifiable dishes for everyone, including both vegetarians and carnivores. Many recipes (e.g., Chai Spiced Brown Rice Pudding) are easy to make or sound like they would be worth a little extra time and effort. Sources and inspirations, as well as nutritional information for each recipe, are provided. Recommended for public libraries. (Index not seen.) Deborah Shippy, Moline P.L., IL Copyright 2004 Reed Business Information.