The new mediterranean cookbook : incredible dishes inspired by cooking traditions spanning three continents

An Unforgettable Homage to Mediterranean Cuisine Sameh Wadi's award-winning restaurants are just the beginning of his talents. He has a spice company, was a semifinalist for the James Beard Foundation "Best Chef " and "Rising Star" awards and was raised by two avid home cooks. Born in the Middle East, he grew up cooking and eating Mediterranean food. Here, he offers a collection of recipes that represent an exceptional look into his rich heritage, the culinary foundation that has propelled him to the top of the American restaurant scene. Sameh has a knack for making the exotic accessible. He will introduce you to new as well as familiar flavors in this collection of traditional and modern recipes. He takes influences from everything from Mediterranean street food to top gourmet offerings and gives you the best of the Mediterranean, one recipe at a time. Sameh believes in "the language of spices" and uses them to weave a story with flavor, texture and aroma. Mindful of the ancient civilizations and empires built around the spice trade, he layers rich culture, heritage, traditions and strong historical connections into each dish. The result is a vibrant cookbook showcasing the incredible flavors of Mediterranean cuisine. With a dash of European cookery, some exotic spices, rich and exciting recipes, and an abundance of great flavor, this book is a must-have for every passionate cook out there.

An Unforgettable Homage to Mediterranean Cuisine

Sameh Wadi's award-winning restaurants are just the beginning of his talents. He has a spice company, was a semifinalist for the James Beard Foundation "Best Chef " and "Rising Star" awards and was raised by two avid home cooks. Born in the Middle East, he grew up cooking and eating Mediterranean food. Here, he offers a collection of recipes that represent an exceptional look into his rich heritage, the culinary foundation that has propelled him to the top of the American restaurant scene.

Sameh has a knack for making the exotic accessible. He will introduce you to new as well as familiar flavors in this collection of traditional and modern recipes. He takes influences from everything from Mediterranean street food to top gourmet offerings and gives you the best of the Mediterranean, one recipe at a time.
Sameh believes in "the language of spices" and uses them to weave a story with flavor, texture and aroma. Mindful of the ancient civilizations and empires built around the spice trade, he layers rich culture, heritage, traditions and strong historical connections into each dish. The result is a vibrant cookbook showcasing the incredible flavors of Mediterranean cuisine. With a dash of European cookery, some exotic spices, rich and exciting recipes, and an abundance of great flavor, this book is a must-have for every passionate cook out there.

Mediterranean dishes are known for their fresher, lighter ingredients and unique and inspiring spices. The recipes in this book are no different, giving readers tons of delicious and one-of-a-kind meals that'll impress everyone at the dinner table. Sameh Wadi, chef and co-owner of the popular Minneapolis restaurant Saffron and Iron Chef contestant, provides recipes that are simple enough for home cooks but that still represent the flavors and cooking techniques that define the Mediterranean. Recipes include Duck Kefta Meatballs with Sweet & Sour Tomato Sauce, Whole Roasted Lamb Shoulder with Ancient Arab Spices, Goat Cheese Manti with Light Herb Broth and Spanish-Inspired Braised Chicken & Prawns. These 100 recipes span the Mediterranean—from Lebanon and Morocco to Egypt and Turkey—and everywhere in between, making this cookbook the perfect companion for anyone who wants to explore the region without ever leaving their kitchen. Sameh Wadi's award-winning restaurants are just the beginning of his talents. He has a spice company, was a semifinalist for the James Beard Foundation "Best Chef " and "Rising Star" awards and was raised by two avid home cooks. Born in the Middle East, he grew up cooking and eating Mediterranean food. Here, he offers a collection of recipes that represent an exceptional look into his rich heritage, the culinary foundation that has propelled him to the top of the American restaurant scene.;Small Plates -- Large Plates -- Side Dishes -- Dessert -- Drink -- The Larder. Provides recipes that are simple enough for home cooks but that still represent the flavours and cooking techniques that define the Mediterranean. This book includes recipes of Duck Kefta Meatballs with Sweet & Sour Tomato Sauce, Whole Roasted Lamb Shoulder with Ancient Arab Spices, Goat Cheese Manti with Light Herb Broth and more.