Lemons, Salt & Olive Oil

75 recipes exploring the shared language of cooking across the Mediterranean. Mediterranean cooking is not one cuisine, nor a collection of separate national traditions – it is a conversation shaped by ingredients, techniques and ideas that have travelled across the sea. Bread salad is fattoush in Lebanon and panzanella in Italy. Burnt peppers pounded with nuts, bread or spices make muhammara in Syria or romesco in Spain. Minced meat becomes kafta, kefta, köfte or keftedes, depending on which coast you are standing. This book follows those connections while teaching you how they work. A recipe can show you how to make a salad or braise; understanding the traditional techniques behind them gives you a method you can use again and again. Across 75 recipes, from Cherry Ezme Salad and Sardines Stuffed with Chermoula to Pork Chops with Burnt Apricot and Pepper Salsa and Tahini Cantucci with Pistachios, Jordon King explores both what Mediterranean cuisines share and what makes them distinct. Understand the foundations, discover the connections of Mediterranean cooking and learn to really cook, not just copy.