The Slow Mediterranean Kitchen Recipes for the Passionate Cook

Slow cooking is the hottest new trend in?food, whether it is a slow-simmered stew, a leg of lamb braised until it is so meltingly tender you can eat it with a spoon, a salad that picks up intense flavour from hours of marination, or a loaf of bread left overnight to crisp for crostini. All the recipes are Mediterranean in origin, ranging from North Africa and the Eastern Mediterranean to Italy, Spain, and the south of France. This is a book for people who like to cook on weekends, with all the warmth and aromas that turn the kitchen into a magnet for friends.

Paula Wolfert is widely acknowledged as one of the premier food writers in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cook’s Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement. She has a regular column in Food & Wine magazine, and her articles have appeared in major publications, including the New York Times, Saveur, Fine Cooking, and Cook’s Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France.