|Book Size||238 x 199 x 21 mm (H x W x D)|
|Imprint||New Holland Publishers|
|Release Date||21 Nov 2011|
|Subject Classification||Cookery / food & drink etc|
Sharing mezze is a favourite pastime in the Mediterranean and is a fun way of sharing a variety of delectable dishes with family friends.
Welcome to the delicious and wonderful world of the Mediterranean mezze ? a way of enjoying food that makes having a meal a fun experience! A mezze plate resembles an antipasti platter or tapas and sharing mezze is very much a way of life in the Mediterranean. It is a social time, a time for family and friends to get together and enjoy a vast variety of delectable dishes over several hours, with a drink or two. This book is a collection of the best mezze recipes from all over the Mediterranean and includes seafood dishes such as pan-grilled calamari, fried whitebait, mussels with herbed breadcrumbs, pickled octopus and prawns with feta saganaki: Dips such as baba ghanoush, chickpea hummus, tzatziki (Cucumber Dip), tahini sauce, skorthalia (Garlic sauce) and taramasalata (Fish Roe Dip): Cheese dishes like Haloumi with Minted Olive Oil, Herbed Ricotta with Antipasto, Grilled Chilli Feta and Ricotta and Parmesan Cakes: Meat dishes including Chicken Kebabs with Garlic, Coriander and Lime, Chorizo Sausage Kebabs, Moroccan Lamb Cutlets, Lamb Shish Kebabs and Greek Lamb Cutlets: Pastries and parcels such as Cheese Puffs (Tiropitakia), Mushroom and Goats Cheese Filo Triangles, Spinach and Cheese Triangles, Dolmathaki (Meat-filled Vine Leaves) and Vegetarian delights such as Cauliflower Patties, Dolmathes and Goat?s Cheese and Tomato Bake. Rena is the author of the best selling Cooking With Quinoa.
Living for the last 28 years in the north western outskirts of Sydney, Rena has written her book Cooking with Quinoa to raise awareness of the versatility and health benefits of its many uses in everyday meals, and the fact that it is a food that can be enjoyed by everyone including people with gluten and wheat intolerances. Rena has some 20 years cooking experience as a recipe developer; held cooking classes on Mediterranean cooking; and assisted Geoff Janz and Lyndey Milan in cooking demonstrations. Rena is an established author having previously published Greek Cooking and How to Prepare Stuffings.