The Complete Mediterranean Cookbook

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500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day.

Bring the Mediterranean—from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon—into your kitchen with 500+ fresh, flavorful recipes. This comprehensive cookbook translates the famously healthy Mediterranean diet for home cooks with a wide range of creative recipes, many fast enough to be made on a weeknight, using ingredients available at your local supermarket.

The structure of the book follows the guidelines of the Mediterranean Diet Pyramid. You’ll find large chapters devoted to Beans and to Vegetables, the Seafood Chapter is larger than Poultry and Meat, and the Fruits and Sweets chapter, while shorter, is packed with recipes you can truly feel good eating.

Some of the recipes you’ll find inside:

A plate with four Pan-Roasted Swordfish cuts with ChermoulaA plate with four Pan-Roasted Swordfish cuts with Chermoula
Pan-Roasted Swordfish with Chermoula

We took our fish to the next level by serving it with chermoula, a zesty Moroccan dressing.

A bowl filled with fava bean and radish saladA bowl filled with fava bean and radish salad
Fava Bean & Radish Salad

These Italian-named earthy beans are favored throughout the Mediterranean and date back to ancient times.

An overhead shot of a bowl of red lentil soupAn overhead shot of a bowl of red lentil soup
Red Lentil Soup with North African Spices

The mild flavor of red lentils do not require a bit of embellishment, so we started by sautéing onion in olive oil and used the warm mixture to bloom some fragrant North African spices.

A mixture of green and black olives in a bowl with marinadeA mixture of green and black olives in a bowl with marinade
Marinated Green & Black Olives

We opted for olives with pits, which have better flavor than pitted ones, and found that tasters preferred brine-cured olives to salt-cured for their subtler flavors.

Editorial Reviews

“As always, America’s Test Kitchen has exhaustively tested each recipe ... This title will be a workhorse in any kitchen.” 
—Publisher’s Weekly


Recipes: 500+
Format: Softcover
Pages: 440
Item Number: CQ16
Item Weight: 1.8 pounds 

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The Mediterranean Way of Eating:

There isn’t a single “diet” that encompasses the entire Mediterranean region—spice-laden dishes of Morocco bear little resemblance to the lemon- and caper-laced cuisine of southern Italy. Rather, Mediterranean cooking is about what these cuisines have in common: a daily emphasis on vegetables and fruits, beans and lentils, whole grains, more seafood than meat and poultry, and heart-healthy olive oil. Fresh, high-quality ingredients and simple preparation techniques let the extraordinary flavors shine. The Mediterranean diet pyramid, developed in the 1990s, paved the way for the diet’s popularity here in the United States, and we used it as a guideline to organize the book.

An image of the Mediterranean Diet food pyramid nutrition guideAn image of the Mediterranean Diet food pyramid nutrition guide

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