日常地中海风味食谱 Mediterranean Every Day : Simple, Inspired Recipes for Feel-Good Food 英文原版 Sheela Prakash

基本信息

Format Hardback | 208 pages

Dimensions 203 x 254 x 22.86mm | 929.86g

Publication date 01 Sep 2020

Publisher Harvard Common Press,U.S.

Publication City/Country Boston, MA, United States

Language English

ISBN10 1558329994

ISBN13 9781558329997

书籍信息仅供参考，具体以实物为准

书籍简介

通过75种以上简单而诱人的地中海食谱，充分利用当季的食物来烹饪你的美食。

《日常地中海风味食谱》采用了一种烹饪风格，以一种轻松、灵活的态度来庆祝味道。它足够简单，适合家庭快餐，但在周末与朋友聚会时也不失为一个选择。除了令人惊叹的摄影作品外，您还可以发现像香草乳清干酪这样容易取悦大众的菜肴；像一锅香肠、胡椒和洋葱烤肉这样的夜餐；以及像黑巧克力和海盐烤无花果这样的甜点。

除了菜谱之外，这本书还教人如何建立一个健康的、储备充足的储藏室。从介绍地中海风格的烹饪开始，然后选择你自己的冒险：

三种成分（或更少）的小吃和鸡尾酒： 无论是你渴望的餐前小吃，还是为朋友们摇晃的简单鸡尾酒，你都能找到简单而有趣的想法，如烟熏白豆鹰嘴豆泥、Za'atar开心果和蜂蜜普罗塞克酒。

沙拉和汤： 享受创造性的沙拉，如简单的芝麻菜沙拉、烟熏三文鱼希腊沙拉、夏日高峰潘萨内拉沙拉，以及应该尝试的尼斯沙拉。丰盛的汤类包括柠檬帕玛森汤配豆类和蔬菜以及烤希腊番茄汤。

豆类、谷物和面包类食物： 这个非传统的章节介绍了各种有价值的主菜菜谱，也可以作为配菜。用辣味西兰花贝和鹰嘴豆煎饼、小扁豆炸饼和香草酸奶蘸酱、芝士芽菜和法罗烘烤，以及冬季、春季、夏季和秋季的烩饭来庆祝季节。

丰富多彩的面食： 谁不喜欢让你吃意大利面的饮食？享用以蔬菜为主的感觉良好的面食。食谱包括菠菜榛子黄油通心粉、水瓜柳和凤尾鱼融化的西兰花通心粉、爆裂樱桃番茄和剑鱼通心粉、以色列库斯库斯沙拉与香草、绿橄榄和开心果，以及无需烹饪的夏季番茄通心粉。

聚会菜肴： 这一章的名字说明了一切! 不管是星期二还是星期六，不管你是为你的家人还是为少数几个朋友做饭，都可以围着疯狂水里的三文鱼、百里香酱烤鸡配脆皮土豆、盐焗鳕鱼和烤鸡肉米兰配莱姆埃斯卡罗。

甜品： 季节性的和新鲜的是本章的核心内容。食谱包括希腊酸奶蛋糕、杏子杏仁饼、玫瑰浸桃子和巧克力橄榄油蛋糕。

Cook your way through 75+ simple yet tantalizing Mediterranean recipes that make the most of what's in season.

Mediterranean Every Day embraces a style of cooking that celebrates flavor with a relaxed, flexible attitude. It's simple enough for a quick family meal, but never out of place for a weekend gathering with friends. Alongside stunning photography, discover easy crowd-pleasers like Herby Ricotta; weeknight meals like One-Pan Sausage, Pepper, and Onion Bake; and desserts like Roasted Figs with Dark Chocolate and Sea Salt.

Beyond the recipes, this is a book that teaches how to build a wholesome, well-stocked pantry. Start off with an introduction to the Mediterranean style of cooking and then choose your own adventure:

Three-Ingredient (or Less) Snacks and Cocktails: Whether it's a pre-dinner snack you crave or a simple cocktail to shake up for friends, you'll find easy and fun ideas like Smoky White Bean Hummus, Za'atar Pistachios, and Honeyed Prosecco.

Salads and Soups: Enjoy creative salads like The Easiest Arugula Salad, Smoked Salmon Greek Salad, Peak-Summer Panzanella, and a must-try Nicoise. Hearty soups include Lemon Parmesan Soup with Beans and Greens and Roasted Greek Tomato Soup.

Beans, Grains, and Bready Things: This non-traditional chapter features a variety of main dish-worthy recipes that can also be served as sides. Celebrate the seasons with a Spicy Broccoli Rabe and Chickpea Skillet, Lentil Fritters with Herbed Yogurt Dip, a Cheesy Brussels Sprout and Farro Bake, and risotto ideas for winter, spring, summer, and fall.

Colorful Pastas: Who doesn't love a diet that lets you eat pasta? Enjoy feel-good pastas that are heavy on vegetables. Recipes include Brown Butter Tortellini with Spinach and Hazelnuts, Melted Broccoli Pasta with Capers and Anchovies, Pasta with Burst Cherry Tomatoes and Swordfish, Israeli Couscous Salad with Herbs, Green Olives and Pistachios, and a No-Cook Summer Tomato Pasta.

Gathering Dishes: The chapter's name says it all! Whether it's Tuesday or Saturday, and whether you're cooking for just your family or a handful of friends, gather around Salmon in Crazy Water, Thyme Pesto Roast Chicken with Crispy Potatoes, Roasted Cod Saltimbocca, and Baked Chicken Milanese with Lemony Escarole.

Desserts: Seasonal and fresh is at the heart of this chapter. Recipes include Greek Yogurt Panna Cotta, Apricot Almond Clafoutis, Rose-Soaked Peaches, and Chocolate Olive Oil Cake.

作者简介

希拉-普拉卡什是一位食品和葡萄酒作家和食谱开发者，也是一位注册营养师。她是Kitchn的长期编辑，Kitchn是网络上的独立食品媒体网站，每月有超过1700万的独立读者，她也曾是Epicurious和Food52的员工。她的文章和食谱可以在许多在线和印刷出版物上找到，包括Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA。

作为一名自学成才的厨师，希拉在佛罗伦萨生活和学习后，爱上了地中海的风味和风格，后来在托斯卡纳锡耶纳郊外的Tenuta di Spannocchia完成了暑期农场实习。她毕业于纽约大学的营养与食品研究系，并在意大利北部慢食协会创办的美食科学大学获得了食品文化与传播的硕士学位。此外，希拉还拥有葡萄酒与烈酒教育信托基金（WSET）的葡萄酒二级和三级证书。

Sheela Prakash is a food and wine writer and recipe developer, as well as a Registered Dietitian. A longtime editor at Kitchn, the largest independently owned food media site on the web with more than 17 million unique readers per month, she has also been on staff at Epicurious and Food52. Her writing and recipes can be found in numerous online and print publications, including Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA.

A self-taught cook, Sheela fell in love with the flavors and style of the Mediterranean after living and studying in Florence, and later completing a summer farm internship at Tenuta di Spannocchia, just outside of Siena, Tuscany. She is a graduate of New York University's Department of Nutrition and Food Studies and obtained a master's degree in Food Culture & Communications at the Slow Food-founded Universita degli Studi di Scienze Gastronomiche (University of Gastronomic Sciences) in Northern Italy. In addition, Sheela holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET).