A Taste of Southern Europe, North Africa and the Middle East
Sun-ripened produce, nutty grains, fresh-caught seafood and hearty olive oil. These culinary cornerstones shape the very essence of exquisite Mediterranean cuisine. The Culinary Institute of America, alongside Lynne Gigliotti, invites readers to cross borders with their new book, Mediterranean Cooking. The gnocchi with duck ragoût is a student favorite at the CIA. Celebrating European influences, the green and white asparagus with chanterelles is just terrific! In some parts of Italy and England, you can even find purple asparagus. Grab some if you ever find it here in the U.S. The pan-roasted halibut with corn and fava beans yields a uniquely meaty yet light entrée. Keep it fresh with Mediterranean Cooking, by the Culinary Institute of America and Lynne Gigliotti, available online and in stores for $35.