Rating: 
Summary: A Mediterranean Feast
Review: A pretentious and extremely poorly organized book which purports to be both history and a cook book. The history sections are, in many instances, superficial and/or pure speculation and the recipes are mostly regurgitations of recipes in other (and better cook books). The recipes that are not regurgitations are rather arcane and, in my view, there is good reason for them to remain that way. Thus there is a recipe which calls for lima beans in a micro-wavable package. As to organization, at pp 32-33 there is a recipe for pasta with tomato sauce which precedes a section entitled Money and Capitalism. It is impossible to find any rational organization that is remotely useful to a cook. An article on artichokes explains that they are labor intensive to prepare, but like lobster worth the effort. There are simply too many good cook books oj the market to buy this overpriced one. Either get a history book or a cook book because this is neither.
Rating: 
Summary: A Scholar, Storyteller, and Cook
Review: A Scholar, Storyteller, and Cook
My guess is the one negative review of this book came from someone who wanted a dry reference book and found a storybook instead. This is not a complete and authoritative cookbook on cuisine of the Mediterranean, nor is it a compendium of the last 1000 years of Mediterranean history. That is clearly not what the author wanted and if that is what you are looking for then you are wasting your time.
What you do get is a beautiful book filled with well-researched articles, each one telling a slice out of the life and food of Mediterranean history. Each section flows with history, recipes, and detailed side articles on specific foods, concepts, or bits of history. While in many ways the scholarly style and depth of knowledge may seem like a college text at times, the lyrical changes in focus and the obvious passion and excitement that the author has for the subject make it into a series of compelling stories. These stories are not a bunch of facts presented in a linier and plain fashion, but facts synthesized into organizing concepts, a real forest through the trees look at the wide ranging multiple cuisines of the Mediterranean. It would be hard to study this book for a test, but who is getting tested here? This is a book to read for curiosity, enjoyment, and culinary inspiration.
Rating:
Summary: A Scholar, Storyteller, and Cook
Review: A Scholar, Storyteller, and Cook
My guess is the one negative review of this book came from someone who wanted a dry reference book and found a storybook instead. This is not a complete and authoritative cookbook on cuisine of the Mediterranean, nor is it a compendium of the last 1000 years of Mediterranean history. That is clearly not what the author wanted and if that is what you are looking for then you are wasting your time.
What you do get is a beautiful book filled with well-researched articles, each one telling a slice out of the life and food of Mediterranean history. Each section flows with history, recipes, and detailed side articles on specific foods, concepts, or bits of history. While in many ways the scholarly style and depth of knowledge may seem like a college text at times, the lyrical changes in focus and the obvious passion and excitement that the author has for the subject make it into a series of compelling stories. These stories are not a bunch of facts presented in a linier and plain fashion, but facts synthesized into organizing concepts, a real forest through the trees look at the wide ranging multiple cuisines of the Mediterranean. It would be hard to study this book for a test, but who is getting tested here? This is a book to read for curiosity, enjoyment, and culinary inspiration.
Rating: 
Summary: Difficult enterprise, difficult recipes
Review: As a history book, even though Mr. Wright clearly knows a lot, he often seems a bit out of his depth, no doubt since the subject matter is so vast. Luckily, he invariably cites his sources, so the book could make a good jumping off place for someone curious to learn more. Given that this is a popular book, it is surprisingly sober and well-informed.The organization truly is crazy, and you will have to use the index. Most of the recipes seem to call for exotic ingredients and complicated preparation. Anyone hoping to use this book as a cookbook should have time on their hands, access to to well-stocked specialty grocery stores, and a willingness to make creative substitutions.
Rating: 
Summary: INCREDIBLE BOOK,Author a treasure for the culinary world
Review: At 24.50 dollars this book is the bargain of the century. And that is not an exaggeration. Almost a thousand pages filled with meticulously researched information. For example Boullaiblaise is not an easy dish to make away from the Mediterranean sea. The author makes sure you will choose suitable substitutions to create this aromatic and beautiful dish in your American kitchen while giving you detailed history and background on the recipe. Perfect! I have the highest praises for Mr. Wright's work. There are many "Mediterranean" cookbooks written by those who have a very superficial understanding of the region. One monumental example to this would be Joanne Weir's 1994 "From Tapas to Meze" book which was just filled with errors. Another lightweight book on Mediterranean cooking was Renee Salaman's cookbook. If you've tired of these poor quality books on the region, please go buy Clifford's book. I promise you'll thank me. A++++++
Rating:
Summary: INCREDIBLE BOOK,Author a treasure for the culinary world
Review: At 24.50 dollars this book is the bargain of the century. And that is not an exaggeration. Almost a thousand pages filled with meticulously researched information. For example Boullaiblaise is not an easy dish to make away from the Mediterranean sea. The author makes sure you will choose suitable substitutions to create this aromatic and beautiful dish in your American kitchen while giving you detailed history and background on the recipe. Perfect! I have the highest praises for Mr. Wright's work. There are many "Mediterranean" cookbooks written by those who have a very superficial understanding of the region. One monumental example to this would be Joanne Weir's 1994 "From Tapas to Meze" book which was just filled with errors. Another lightweight book on Mediterranean cooking was Renee Salaman's cookbook. If you've tired of these poor quality books on the region, please go buy Clifford's book. I promise you'll thank me. A++++++
Rating:
Summary: Difficult enterprise, difficult recipes
Review: I borrowed this book from the public library. After spending time with it I ended up ordering a copy for my home library and another for the collection of the library where I work. Now I think I may have to buy one for my sister. If you like Mediterranean food, Mediterranean history, or both, this book is a bargain. Buy one while it is still in print.
Rating:
Summary: Borrowed one...then bought two!
Review: I borrowed this book from the public library. After spending time with it I ended up ordering a copy for my home library and another for the collection of the library where I work. Now I think I may have to buy one for my sister. If you like Mediterranean food, Mediterranean history, or both, this book is a bargain. Buy one while it is still in print.
Rating:
Summary: I renewed this book so many times that I finally bought it!
Review: I'm not a cookbook expert, but I enjoy reading about food and the history of food, especially in the Mediterranean. One can really learn a lot from this book. If you love cooking food from this region, you'll be able to tell your guests a bit of history before they eat their meal!
Rating:
Summary: I renewed this book so many times that I finally bought it!
Review: I'm not a cookbook expert, but I enjoy reading about food and the history of food, especially in the Mediterranean. One can really learn a lot from this book. If you love cooking food from this region, you'll be able to tell your guests a bit of history before they eat their meal!
|
