The 30-Minute Mediterranean Diet Cookbook: 101 Easy, Flavorful Recipes for Lifelong Health

The good thing about this book is that the recipes are very simple and fast to make, but they’re not delicious unfortunatly! Also, why call some of the recipes “Israeli” when they are Palestinian! its weird..

El libro es útil, tiene recetas interesantes y si son de 30 min. Hay variedad en vegetarianas, con pollo, carne , mar, sopas y ensaladas. No tiene fotos en cada receta y eso es algo que en lo personal no me gusto, porque no ves la presentación final. Por otro lado, al inicio te explica muy bien las bases de la cocina mediterranea.

Excellent. Simple and very tasty recipes. I have not been disappointed with any of the recipes.

An sich ist das Buch nett gemacht und die Rezepte sind ok (nicht immer 100% authentisch aber nicht schlecht). Ich glaube dieses Buch eignet sich v.a. für Leute die mit dem Kochen oder gesundem Kochen gerade anfangen oder sogar junge Erwachsene die zum ersten mal alleine wohnen. Für jemanden der schon etwas geübter ist in der Küche ist das Buch aber komplett überflüssig besonders wenn man sich mit der Nah-Ost und Italienischen Küche schon ein bisschen auskennt.

As a Registered Dietitian Nutritionist, this is one of those cookbooks I've been waiting for my entire career of several decades! I can simply promote these recipes because they "taste good" and don't have to mention they're "good-for-you." They're created by two dietitians and taste-tested by colleagues, and most importantly, their kids and husbands had to like them! Several of the recipes are standard favorites, but with a "twist." For example, the beef sliders include chopped mushrooms for a juicy burger with added veggie benefits. The pasta for the Pasta Fagioli Soup (photo with the soup ladle) is cooked directly in the soup pot for a quick one-pot meal. The hummus (photo with carrot and celery sticks) is made with budget-friendly peanut butter rather than the more expensive tahini (sesame paste) and contains just 5 ingredients. The "Marinara Eggs" (skillet with 3 eggs) are cooked directly in a pan of Italian diced tomatoes ... delicious and so easy to make ... my husband and I are likely to prepare this most often for a quick dinner meal. Other recipes offer new recipe flavors and techniques such as "Pomegranate Cherry Smoothie Bowl. All of the recipes are made with a short list of ingredients. Another thing I like about this book are all the tips the authors give to make both the experienced cook and the beginning cook successful. For example: -- Ingredient substitutions and alternatives are offered. -- Both quantities and approximate amounts of ingredients are given; for example, "2 garlic cloves, minced (about 1 teaspoon)". -- Times, temperatures and size of preparation bowls and cooking pans are given throughout. -- You don't have to guess whether or not to cover a pan or skillet when you cook a recipe. -- There recipes are appropriate or can be adapted for a variety of dietary needs such as vegetarian, vegan, gluten-free, etc. -- Though most recipes will make four servings, it is easy to make more or less of several of the recipes. Many, such as the soups, will taste even better the next day. -- It is easy to swap out ingredients for many recipes ... if you don't have one type of bean, use another. Missing walnuts ... try another nut. (FYI ... these are my own photos and how the recipes looked when I served them. I hope you enjoy them as much as my husband and I did. We certainly plan to repeat them in our meals. And look forward to trying more of the recipes in the book!)

Great book! All recipes tried so far have been really tasty. American measurements and food names but nothing a quick google can’t solve.