Includes index

Cuisines of the Mediterranean -- Soups -- Mezes and small bites -- Grains, legumes, and pasta -- Vegetables and greens -- Poultry and meat -- Fish and Shellfish -- Breads, pies, and tarts -- Cheeses & yogurt, dips & spreads -- Desserts and beverages

Though there is no one "Mediterranean cuisine," the various cooking styles of the region share many fundamental characteristics. The foods of the warm and arid coasts are often spicy, herbaceous, and light. Olive oil is the fat of choice, while fish, eggplant, yogurt, cheese, and tomatoes are used in abundance. What unites the vastly different cuisines from North Africa to Southern Europe to the Middle East is just how deeply they've borrowed from each other. In Mediterranean Cooking, Lynne Gigliotti and The Culinary Institute of America take you on a guided tour through the entire region and its amazing food. This comprehensive survey includes almost 200 recipes for soups, snacks, sides, salads, main dishes, and desserts.--Publisher's description