Features:

• Reissued cookbook by Joanne Weir; with 160 recipes for Mediterranean first courses
• Divided regionally with Spain, France, Italy, Greece, the Levant area, and North Africa sections
• Covers each region's culinary ancestry, traditions, produce, and interregional cuisine
• Full-page color photographs by Caren Alpert; quick search index

Editorial Review:

Take a gastronomical journey around the Mediterranean Sea with this beautiful cookbook by chef, teacher, and TV personality Joanne Weir. The tenth anniversary reissue of Weir's debut cookbook, From Tapas to Meze celebrates first courses, the small plates that have become and implicit part of Mediterranean culture. With 160 recipes, dishes vary from Gazpacho from Andalusia to Tunisian Potato, Scallion, and Fried Egg Turnovers, from Stewed Mussels with Feta to Provencal Roasted Summer Vegetable Ragout. Caren Alpert captures many of the mouthwatering recipes in beautiful, full-page color photographs.

Weir divides the book by country/area into six sections: Spain, France, Italy, Greece, the Levant (Turkey, Syria, Lebanon, Israel, and Egypt), and North Africa (Morocco, Algeria, and Tunisia). Each section features its own table of contents and provides a brief introduction to that region's epicurean ancestry, dining habits, essential ingredients and techniques, and interregional cuisines. Similarly, Weir prefaces each recipe by discussing a key ingredient or possible recipe variations, or by sharing a story about her own encounters with the dish. Weir titles each recipe both in English and in the originating region's language. A Mediterranean Basics section at the end of the book consolidates recipes of staples like chicken stock, aioli, crème fraîche, and pizza dough. An index enables quick recipe or ingredient searches. The 264-page book measures 11-1/3 by 7-1/2 by 4/5 inches and weighs 3 pounds upon shipping. --Jessica Reuling

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