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Mealtime around the Mediterranean is a major part of daily life, and life at the table there has as much to do with feeding hearts and souls as stomachs. In every country that touches the Mediterranean, small plates of flavor-packed foods are enjoyed by groups of friends and family gathered to share good conversation and a glass or two of a local ibation, be it pastis, sherry, wine, or ouzo. In From Tapas to Meze: Small Plates from the Mediterranean, award-winning chef, cookbook author, and teacher Joanne Weir presents 160 recipes for the delectable, inventive first courses of this glorious region.
In Spain, there are tapas; in France, hors d'oeuvres; in Italy, antipasti, primi piatti, and cichetti; in Greece, Turkey, and the Middle East, meze; and in North Africa, mukabalatt. Mediterranean ingredients are not particularly unusual ones; most are readily available in the United States. But what makes this food interesting is the way that each country combines the ingredients to create its own unique cuisine with its own nuances and flavors.
From Tapas to Meze features both traditional and modern recipes such as Chilled White Gazpacho with Almonds and Grapes (Spain); Chickpea, Olive Oil, and Cumin Pancakes (Southern France); Grilled Bread with Sweet-Sour Chicken Livers (Itlay); Dilled Potato and Leek Croquettes (Greece); Artichoke Hearts Stewed with Fava Beans and Lemon (The Levant); and Orange, Black Olive, and Cilantro Salad (North Africa).
Sampling any of the dishes in From Tapas to Meze, it is easy to imagine sitting under an arbor sipping prosecco, passing time in a small taverna caught up in conversation, or enjoying morsels of food at a tapas bar. Food is integral to life around the Mediterranean, and so it can be in each of our homes. The first course of a meal is to be savored, and the memories of these small plates linger long after the table has been cleared.
About the Author:
JOANNE WEIR is an award-winning author, cooking teacher, chef, and television personality. She trained with Madeleine Kamman in New England and France and cooked with Alice Waters at Chez Panisse. Joanne tours and teaches extensively throughout the world and is a regular contributor to Bon Appetit, Food & Wine, Cooking Light, and Fine Cooking. When she isn’t traveling, Joanne is based in San Francisco, California.
Create My Own Soup
Children's meals have to be easy, delicious and nutritious. Getting kids to eat vegetables is a major task.
Finding a way to get vegetables into the mouths of kids is easy if they are part of the fun. Creating ways to
get kids to help with the preparation and the cooking of kids' recipes is part of the fun.
Create My Own Soup 
