Paula Wolfert

Paula Wolfert 'is one of the leading lights in contemporary gastronomy' and the author of several classic books on Mediterranean and Middle Eastern cookery. The introduction gives an awful lot more information along these lines, which you may want to skip in order to move on to the more readable main site. The sites design is uncomplicated, and it all moves quickly as there are no pictures, apart from a black and white one of the author. She is known for her meticulous research and recipe testing, and the site even includes a page with amendments to her previously published work. When ingredients are very difficult or impossible to find outside the country of origin, she makes an educated compromise and bases the recipe on readily available foods.



SPECIAL FEATURES



Mediterranean recipes are taken mainly from Paula Wolfert's books. Those not already familiar with her recipes will find a delicious selection, including the tempting chestnut salad with walnuts and pancetta, or sautéed Tuscan kale with garlicky white beans. The recipes are not presented in a particularly consistent style but they are generally well written and explain each step carefully.



Cooking tips and articles presents an interesting selection of unusual tips and some previously published articles from magazines such as Saveur.



About Paula Wolfert quotes an interview originally published in Food and Wine magazine in 1995.



Links are given to the sites of other US-based food writers, retailers of speciality foods, kitchen equipment and homeware, Middle Eastern interest groups plus a few things Paula Wolfert finds interesting.



OTHER FEATURES

A bibliography, including recipe lists and reviews, lists books available to buy direct from Amazon.