Review by Booklist Review
Mediterranean cuisine has been documented in many ways, by many authors, and even in many vegetarian styles. But the depth and breadth of the Vegetarian Times editorial expertise are simply unequaled. Although there is no denying that rolled tofu lasagna and garbanzo cassoulet just don't have the seductiveness of other edibles from the Middle East, there is much to be gained from following a mainly plant-based diet. Not all of the more than 250 recipes mandate the use of "earth cookie" ingredients. In fact, many could grace both holiday and everyday tables, from spinach phyllo kisses and frittatas to chocolate mascarpone torte; the secret, as most nutritionists will say, is found in moderation. Nutritional analyses included with each recipe are helpful to individuals with dietary limits, as are the plenitude of dishes from which to choose. Solid cuisine, with an occasional flicker of innovation. Menu suggestions, glossary, and mail-order sources appended. --Barbara Jacobs
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
With simplicity in mind, the editors of the Vegetarian Times (Vegetarian Times Complete Cookbook, etc.) make the most of the heralded low-fat, "plant-based cuisine" of the Mediterranean, including dishes from Turkey (Turkish Fennel Salad), Morocco (Moroccan Eggplant Salad), Israel and Lebanon. Nonvegetarians will forget about meat cravings when they try Mushroom Pot Pie with Polenta Crust and the delicately spiced Pumpkin Flan with Olive Vinaigrette. Some dishes do not deliver: Linguine with Caramelized Onions and Pine Nuts calls for a jarring addition of rosemary. Aside from a few overwrought recipes, the book's selections shine, especially in Salads (Chickpea Salad with Walnuts and Tomatoes) and Savory Tarts, Pastries and Egg Dishes (Torta Rustica filled with wild mushrooms, roasted peppers and cheeses). Moroccan Carrot Soup, with apples, yams and fennel, is a fresh take on a recent commonplace. The desserts are easy to prepare, such as Hazelnut Biscotti Yogurt Cheesecake with Black Pepper and Honey. The book's editors have disproved the old adage that too many cooks spoil the pot. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
With the Mediterranean diet's emphasis on vegetables, grains, and beans, Vegetarian Times and Mediterranean food seems a natural match. And there are indeed some good recipes here, from countries all around the region. However, some of them seem like pale imitations of the real thing (e.g., an Italian Torta made with pesto, sun-dried tomatoes, and cream cheese and butter, rather than the rich cheese the original surely uses, or a meatless Cassoulet made with seitan) or only distant relations (Italian Tofu and Spinach Patties). With all the delicious vegetarian dishes the Mediterranean has to offer, this collection is somewhat disappointing. For libraries where Vegetarian Times and its previous cookbooks are popular. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
