Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes

I had high expectations for this book when I had a look at it on Amazon. What appealed to me especially was that it was a book about greens and grains. I wasn't disappointed. It is a very romantic book, telling tales of the author, Paul Wolfert's experiences with cooks in traditional regions. Whilst these anecdotes are interesting, and lend a traditional flavour to the book, I would have appreciated more recipes. In one part of the book she spoke of how many hundreds of recipes she'd collected in her travels, but they're not all in the book - rats!This book is a delight... surprises such as a recipe for real, authentic Cous Cous, made the old-fashioned way! The first recipe I tried, Garlic Soup with Leafy Greens from Spain, was absolutely DELICIOUS, and has become a family favourite (even my kids eat it!!!) I have the need to have a number of recipes on hand that aren't based on animal or dairy products, and I have found that very many of her recipes, if they include these ingredients, look as if they could easily be adapted not to include them. Being someone who really loves vegetables, this is a great book. This isn't one of the new types of books from chefs with 'good ideas', they are recipes which have stood the test of time, and proven themselves delectable.There are also good looking recipes for many different types of grains. She has recipes such as: 'Rusk Salad with Tomatoes, Capers, Olives and Lemon' from Greece (and all the tourists get is the standard Greek salad!); Mirsini's Spiced Barley Bread; Field Greens, Rice and Pumpkin Torta (Italy); Black Sea Soup with Cornmeal, Leafy Greens, and Mushrooms (Turkey); Medley of Wheat Berries, Lentils and Rice with Fresh Herbs (Greece); Summer Sorrel and Chervil Soup (France).... Ok, I'm getting hungry...I like the book, have used it a fair bit since I've bought it, but I don't think, however, it will top my favorite book 'Greek Monastery Cookery' by Archimandrite Dositheos, which is a compilation of recipes from the moasteries of Mount Athos in Greece. The recipes are traditional, (but which I don't recommend it for beginning cooks, one needs to have some experience as things such as cooking times and temperatures are not always included.)I've given 4 stars due to the quality of the dishes already tried, but if it were packed full of recipes, like the monk's cookbook, it would rate a '5'.

I am an inveterate reader of cookbooks--not for their recipes as much as for the interesting methods and cultural information they may convey--and Paula Wolfert's books never fail to disappoint. If you have a garden or like to forage, this is an amazing book that will teach you the differences between sweet and bitter greens, how to prepare the yogurt-based "rustic pasta" tarhana that acts as a sour winter soup base in Turkey and Greece (a multi-day process), how to cook a perfect soothing pot of chickpea stew and more. The depth of Wolfert's knowledge of the cooking traditions of the region never fails to amaze (and I was an expat in Turkey). Get this if you can find it!

Paula Wolfert is not known for her quick and easy recipes - but she IS known for authenitc, well tested regional Mediterranean recipes. I belong to a CSA, and often find myself with 2 pounds of dandelion greens or 5 pounds of turnips, etc. When I'm at a loss for what to do with those extra greens, this is THE book I turn to. Most of the recipes here can be on the table in under two hours, which is quick for this type of cooking, and nothing I've ever made from this book has been bad. If you are looking for a great book for using grains and greens which are a bit uncommon in the typical American household, and are willing to spend a little extra time in the kitchen to prepare exceptional meals, this is very much worth having in your cookbook library.

I first found this book in the cooking section of my local library and checked it out three times before I bit the bullet and bought it for myself. It's a really great read, with little stories interspersed between the recipes that add to the charm. Wolfert does a good job of making it accessible--or at least makes a noble attempt at it--even though the ingredients are often sort of esoteric. It is for a bit more advanced cook, but it's not bad if you're not quite there yet. Just don't be daunted!The selection of recipes are fantastic, especially for a vegetarian, and everything I've tried from it has come out wonderfully. Definitely recommend if you want to try your hand at mediterranean food!

Amazing recipes that are very new for the American palate, with recipe substitutions, and good explainations. Be ready to find no photographs. This book is for those who are on the quest to find new techniques and new flavors. The majority of the recipes are for those committed to the processes of cooking, for the fine gift of amazing food, as well as whole food nutrition!

There is not a SINGLE picture of ANY recipe in this book. Hugely disappointing. Had I known this I would have NEVER purchased it. I just received it today and have not made any of the recipes so not sure how to rate this. How could a book about such scrumptious meals full of color and nutrition have no pictures? It boggles my mind. I'm curious as to whether I purchased the wrong version? Maybe this is a book club version which it did not disclose? Someone enlighten me, please.

Paula Wolfert's cookbooks have always been among my favorites. She opened my eyes to food in Syria, Southwest France, Morocco, and the whole Mediterranean area. Her pork and broccoli rabe risotto, the chicken Camargue-style with rice and olives, have been among my favorites for years. Also Golden Rice, Milk Pudding with Pistachios, Kofte (meatballs or meat dumplings) with Mint and Egg Salad, Endive, Fennel and Blood Orange Salad....and on and on. It's a bit light on desserts, but all in all, a great book!

This is a vintage 1998 cook book ahead of its time in emphasizing a variety of grains and greens. Even more useful now that so many more greens are available and the value of the Mediterranean diet is more widely recognized as an excellent way to enjoy life and maintain health.

This is a classic and represents a rightly respected piece of research by an amazing woman. But there is very little here that I can cook from, even living in a Mediterranean country as I do. This is a book to read for historical background to present day Mediterranean cooking. Personally, I find Patience Gray more evocative of this past, though of course she doesn't cover North Africa or Middle Eastern Mediterranean. If you are looking for more than inspiration, you will need more contemporary books which will interpret the same authenticity in a way that we can work with today. Some of the methods described lead you to historical projects or to projects which require restaurant staff rather than to real cooking. Some of the restaurant recipes are over-inventive interpretations of keynotes of the past. Reconstructing the past can be fun but there are reasons why most Spanish cooks will not be creating their paella over open fires today. Also, some methods are just too fiddly, add nothing, plain out of date. It is true that green beans should not be cooked crunchy but even twenty years ago it was just not the case that Italian cooks today, for example, were boiling green leafy vegetables in gallons of water.