From Tapas to Meze by Joanne Weir

Life at the table in the sun-drenched communitites surrounding the Mediterranean has as much to do with feeding the heart and soul as the stomach.  Peek into a crowded tapas bar of wander by a rustic outdoor taverna and you'll find people fathered together in lively conversation, sharing steaming bowls of pasta, tiny deep-fried fish, roasted sweet vegetables, and savory pizzas.

In this completely revised edition of From Tapas to Meze, award-winning chef, cookbook author, and teach Joanne Weir presents 160 recipes for the first courses of the Mediterranean: the tapas of Spain; Southern France's hors d'oeuvers; Italy's antipasti and primi piatti; the meze of Greece, Turkey, and the middle East; and North Africa's mukabalatt.

Featuring recipes that range from traditional and authentic - Gnocchi with Roquefort Cream; Chilled White Gazpacho with Almonds and Grapes - to modern - Lentil Salad with Red Peppers, Red Onions, Feta, and Mint; Spiced Chickpea Croquettes with Tahini Cumin Sauce and Herb Salad - From Tapas to Meze highlights the best of the Mediterranean's extraordinary bounty in this flavorful collection of small plates.

in English.  SoftCover.  224 pages.