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My New Mediterranean Cookbook: Eat Better, Live Longer
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Sumptuous new cookbook of recipes focused on nutritionally proven ingredients that are as tasty as they are healthy.
Here is the cookbook that will satisfy the most demanding of palates, bring fun into the kitchen and add pleasure and possibly years to your life. The world has long known that the people of the Mediterranean generally live longer and healthier than the rest of the Western world, a fact often ascribed to their eating habits.
In her new book, Jeanette Seaver, a gourmet chef who was born and raised in France, offers almost 200 mouth-watering recipes using delicious traditional Mediterranean-diet ingredients: fresh fruits and vegetables, legumes, nuts, cereals, olive oil, and fish, with judicious amounts of red meat and poultry.
With over 50 first courses, including 15 original soups, 65 main courses—seafood, meat, and meatless—a wide selection of delectable vegetables and salads, and some 50 fabulous deserts, this richly varied volume is bound to please the novice as well as the most meticulous home chef. Try such dishes as:
Smoked eggplant caviar
Gratin of cod and spinach
Broiled marinated duck breast with grilled peaches
Stuffed zucchini flowers with red-pepper coulis
Moussaka of artichokes and veal
Lemon macaroon torte
Italian pear tart
With ingredients pulled from all corners of the Mediterranean, the recipes may first appear exotic, but they are fast and easy to prepare. The author offers careful step-by-step recipes that ensure the dishes’ success.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
- Sales Rank: #2551215 in eBooks
- Published on: 2013-02-22
- Released on: 2013-02-22
- Format: Kindle eBook
From Publishers Weekly
Seaver (The [Almost] No Cholesterol Gourmet) offers a delectable feast from the sunny coasts of southern France, Spain, Italy, Greece, Turkey, Tunisia, Morocco and the Middle East. Despite their distinct cultural identities, these regions share common culinary points: generous use of olive oil; lots of fruits, vegetables, legumes, grains and nuts; fish at least twice a week; moderate dairy and poultry; very little red meat; and, happily, wine with meals. In return, Mediterranean-area dwellers are trimmer than their American counterparts and live longer, healthier lives. It's a commonly cited connection, and Seaver, associate publisher of Arcade and a frequent visitor to the Mediterranean, says this isn't "a diet book" on the phenomenon. Rather, she offers a cookbook emphasizing "the gourmet rather than the mundane" of the Mediterranean culinary landscape: ingredients should be seasonal and fresh, and meals are meant to be enjoyed at leisure. Classics like gazpacho, bouillabaisse and moussaka appear alongside lesser-known regional dishes like Terrine of Monkfish with Green Sauce, and Pork Loin in Dried Figs Sauce. Some recipes are as simple as Fresh Vegetables with Anchovy Cream, while others, such as Quenelles of Pike or Shrimp, boost the difficulty level, but are explained in enough detail to make them doable. Seaver has created a mouth-watering tribute to a healthy, scrumptious cuisine.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Jeanette Seaver is the author of three previous cookbooks, Jeanette’s Secrets of Everyday Good Cooking (Knopf), Soups (Bantam), and The (Almost) No Cholesterol Gourmet Cookbook (Crown).
Most helpful customer reviews
128 of 132 people found the following review helpful.
Experienced Cooks Only
By Connie C.
Very high-brow recipes that come from mainly European countries such as France and Spain. If you're looking for a healthy eating guide, such as learning how to substitute olive oil for butter and how to cook less meat-oriented meals, this is not the book. I studied the Mediterranean Diet Food Pyramid, which this book seems to turn upside-down. Many recipes call for milk and cream and most recipes are 2 pages long. Individual Beef Wellingtons - doesn't sound very healthy to me! This is a good choice for Gourmet Cooks looking for more wordly recipes!
18 of 21 people found the following review helpful.
A step-by-step approach and includes tips for complete menu plans
By Midwest Book Review
Followers of the Mediterranean diet will want to have Jeanette Seaver's My New Mediterranean Cookbook: Eat Better, Live Longer By Following The Mediterranean Diet in their collection: it comes from a French-raised gourmet chef who provides hundreds of recipes based on the diet plan, emphasizing fresh fruits and vegetables. Recipes are easy to prepare, especially with an approach geared to beginners which takes a step-by-step approach and includes tips for complete menu plans.
16 of 19 people found the following review helpful.
For adventurous cooks who'd like to be healthy too
By Lynn Harnett
Classic or contemporary Mediterranean food, with its preponderance of fresh vegetables and fruit and its reliance on olive oil instead of butter, forms a naturally healthy cuisine, Seaver points out, obviating the need for diet books. With main courses like Lemon and Artichoke Risotto, Broiled Duck Breasts with Grilled Peaches, and Trout with Sorrel, who needs steak and potatoes?
The book is divided into First and Second Courses, followed by Dessert and each course is organized by main ingredient - meat, fish, vegetable. Most first courses (Carpaccio of Beets, Terrine of Monkfish with Green Sauce) can be at least partially prepared in advance and many are served cold or room temperature. Main courses (Bouillabaisse, Moussaka of Artichoke and Veal, Pork Tonnato) range from quick and easy to elegant and time consuming.
Recipes are clear and attractively presented. Presentation is important to Seaver and is included as an integral part of the recipe. Except for a recipe for Coq au Vin which uses boned chicken breasts, every dish in this book has a mouthwatering freshness and sophistication which will inspire cooks who want to celebrate mealtime and stay healthy too.
Portsmouth Herald
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