The New Mediterranean Diet Cookbook : a Delicious Alternative for Lifelong Health

747 Pages·2012·3.06 MB·English

by  Nancy Harmon Jenkins

THE NEW MEDITERRANEAN DIET COOKBOOK
A Bantam Book
PUBLISHING HISTORY
The Mediterranean Diet Cookbook hardcover edition published June 1994
The New Mediterranean Diet Cookbook / January 2009
Published by
Bantam Dell
A Division of Random House, Inc.
New York, New York
All rights reserved
Copyright © 1994, 2009 by Nancy Harmon Jenkins
The Mediterranean Diet Pyramid copyright © 2000 by
Oldways Preservation & Exchange Trust
Book design by Ralph Fowler
Bantam Books and the Rooster colophon are registered trademarks
of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Jenkins, Nancy Harmon
The new Mediterranean diet cookbook: a delicious alternative for lifelong health / Nancy
Harmon Jenkins; with a foreword by Marion Nestle.
p. cm.
eISBN: 978-0-34553614-3
Includes bibliographical references and index.
1. Cookery, Mediterranean. 2. Diet—Mediterranean Region.
3. Low-fat diet—Recipes. I. Title.
TX725.M35 J46 2009 2008040982
641.59182/2 22
www.bantamdell.com
v3.1
A N H J
LSO BY ANCY ARMON ENKINS
Cucina del Sole
The Essential Mediterranean
Flavors of Tuscany
Flavors of Puglia
The Mediterranean Diet Cookbook
The Boat Beneath the Pyramid
The United States poet laureate Charles Simic
was asked by a New York Times reporter early in 2008
what he might advise people who are
“looking to be happy.”
“For starters,” the poet laureate said,
“learn how to cook.”
Good advice!
For Nadir—
and the future
Cover
Title Page
Copyright
Other Books by This Author
Dedication
Acknowledgments
Foreword by Marion Nestle
Introduction
Making the Change
Mediterranean Methods, Materials, and Ingredients
The Small Dishes of the Mediterranean
Meze, Antipasti, Tapas, Street Food, Bar Snacks, and Other
Introductions to the Meal
Soups
Breads, Pizzas, Flatbreads, and Savory Pies
Pasta, Rice, Beans, and Other Grains and Legumes
Dressings, Sauces, Condiments, and Preserves
Vegetable Dishes
Fish and Seafood
Poultry and Meat
A Few Sweets
Resources: Where to Find It
Appendix I: The Mediterranean Diet and Health
Appendix II: Pyramid Schemes
Bibliography
Metric Conversion Chart
Ingredients and Cooking Terms
My deepest thanks go to Christopher Speed, who agreed to be my chief
nutrition consultant for this book, and who has doggedly and
determinedly helped me thread my way through the mysteries of
antioxidants, phytochemicals, fatty acids, glycemic loads, and other
arcane aspects of nutrition, diet, and health. My hat goes off to anyone
who can keep all those n-numbers straight, and that also includes
Antonia Trichopoulou of the University of Athens (Greece) Medical
School and her husband Dimitri Trichopoulos of the Harvard School of
Public Health, who jointly provided the meticulous outline of the
Mediterranean diet on this page; Marion Nestle of the Department of
Nutrition, Food Studies, and Public Health at New York University, who
has done so much to push Americans in the right direction as far as their
eating habits are concerned, and who graciously provided the Foreword
for this edition; and Frank Sachs, Eric Rimm, Walter Willett, and their
many colleagues at the Harvard School of Public Health who, largely
through a remarkable series of encounters at the Culinary Institute of
America in California, introduced me to new ideas and theories and
elaborated on old ones.
And speaking of the CIA (the food one, that is), I also want to
acknowledge Greg Drescher, Executive Director of Strategic Initiatives at
that organization, and his role in channeling Oldways Preservation &
Exchange Trust, of which he was then a director, toward the initial
Mediterranean diet work. Together with Dun Gifford, Greg labored
mightily to gain recognition for the importance of diet in general, and
the Mediterranean diet in particular. Under their leadership, Oldways
was instrumental in bringing together scientists, journalists, chefs, and
concerned members of the public to discuss these issues. At the CIA,
Greg continues to work closely with institutions like the Harvard School
of Public Health to promote greater understanding of the importance of
a healthy diet. The CIA/HSPH annual conference, World of Healthy
Flavors, is a landmark occasion for that.