The New Mediterranean Diet Cookbook

Starred review from November 3, 2008
This nutritionally sound, flavor-savvy cookbook, first published in 1994, was arguably ahead of its time—at least for American readers. Of course, a wave of American dieters and nutritionists have since come to advocate Mediterranean eating habits, including a largely plant-based diet with modest amounts of proteins and plenty of good fats. Jenkins's updated and revised version will surely reach a wider audience. Jenkins, an American who has lived in Italy, France, Lebanon, Cyprus and Spain, zeros in on the dietary patterns that link these nations. Yet Jenkins's approach is hardly prescriptive; she prefers to gently encourage good habits rather than lay out a daily regime. The 250 recipes are largely traditional dishes, some of which may be novel to her readership, such as Provençal chickpea soup; Moroccan lamb tagine with apricots; and kourabiedes, Greek butter almond cookies. Jenkins has removed the nutritional data from the previous edition, which allows for a greater emphasis on the food itself. Jenkins's recipes are reliable, and though dishes like pizza made from scratch require extra time and effort, the payoff is in the “slow food,” Mediterranean approach: an overall respect and enjoyment for what we eat that translates into greater health. Jenkins is an effective ambassador for this way of thinking about food, and her cookbook is a wonderful resource for anyone considering it.

Starred review from December 15, 2008
The cuisines of the Mediterranean, from Spain to the Middle East and back to Morocco, have become so popular that it's hard to remember that the Mediterranean diet was a relatively new concept when the first edition of this book was published in 1994. A food writer and culinary historian, Jenkins is the author of several other cookbooks, including "Cucina del Sole". The revised edition of her best-selling title includes updated nutrition information, notes on sustainable agriculture and similar concerns, and more than 90 new recipes. Jenkins has lived in several Mediterranean countries and traveled throughout many more, and her knowledge of these cuisines is both personal and informed. Recipes include classics like Andalucian Gazpacho and lesser-known specialties such as Tunisian Fish with Preserved Lemon and Olives. There are boxes throughout on a variety of topics, specialized appendixes, and a resource guide. An essential purchase.

Copyright 2008 Library Journal, LLC Used with permission.

December 15, 2008
In the decade since Jenkins first revealed the Mediterranean diets virtues, nutritional theory has repeatedly validated its benefits. The Mediterraneans reliance on breads and pastas, fresh vegetables, olive oils, minimal but high-quality meat, and few sweets mark it a heart-healthy regimen. Complementing Italys pastas, Spains tapas have won an American audience. These little plates, meant for preprandial grazing, present diners a wide variety of options. Tapas help assuage hunger with multiple intense flavors and textures. Eastern and southern shores of the Mediterranean offer their own delights with Turkish, Lebanese, and Moroccan dishes, and Jenkins includes a few examples. Ever-increasing availability of ethnic foods and more-demanding consumers have made many Mediterranean staples and fresh foods available in mainstream American groceries to an unprecedented degree. Oddly, Jenkins barely mentions the role of wine, considered by many a nutritionally important part of this diet. Includes bibliography.(Reprinted with permission of Booklist, copyright 2008, American Library Association.)