SC - "The Original Mediterranean Cuisine" cookbook

[Jules A Hojnowski]

Greetings!
        I've been lurking for a few years and decided to "come out" ;-)

Anyway, I happen to run into,

"The Original Mediterranean Cuisine" by Barbara
Santich,

and looked through it and read what you all said about it,
and am curious as to your further thoughts about this book
now that it has been out for a few years.

Here are a few of my thoughts!

It says "Mediterranean Cuisine", but I see mostly Italian/Platina
recipes!  I was a little disapointed in the book!
As I looked at each recipe I did not see where it said
it really came from, and I found alot of mistakes in the modern
redations, and a few mistakes in the translations!
(I've been translating and redacting for about 11 years, in various
languages)  (I've also done many of these recipes from events
before I saw this book, and find nothing unusual about the recipes.)

Personally I'm not impressed with this book.  I think
Caridoc's Mis. is a million times better, and also Scully's
translation for Chiquart and Taill. if French recipes are needed.
I did not see any french ones in the Med. Cuisine book.
(I think that there are many other very fine books, that are
individual countries that would be much better to use.)

I saw a few Roman, but they were not very well done in the book either!

The best part I saw was the non-recipes!  It was a great general
info on that area, and it was nice to see the orginal recipes,
but I think the whole book could have been laid out better,
and have the countries of each recipe under the recipe title.

Sorry!  I would not use this book for a feast and then call the
feast a period one.

Any thoughts from anyone else about this book?

Thanks!

Jules
THL Catalina Alvarez


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