The culinary traditions of Malta, a tiny island in the central Mediterranean, reflects Sicilian, North African and Turkish influences. Maltese cuisine is a celebration of the fruits, vegetables, herbs and spices from the island.Claudia M. Caruana presents a variety of unique and tempting dishes, from the Sunday dinners her Maltese grandmothers prepared, to classic recipes from chefs and restaurants in Malta today. In this collection of close to 200 recipes, you will find ways to prepare rabbit, called fenek in Maltese, the unofficial national dish, whether served fried, grilled or stewed in wine and tomatoes. Other favorites include timpana (macaroni baked with tomatoes and ground meat in a pastry shell), ross fil-forn (rice in meat sauce), and aljotta (fish soup with potatoes and garlic), along with desserts like Cocoa Date Pie and Treacle Rings.
More than a cookbook, Taste of Malta also includes a brief history of Malta and Maltese cooking, an appendix with basic recipes for various doughs, sauces, and soup stocks, along with an extensive section of stores and mail-order resources, to ensure that everything you need to prepare an authentic Maltese meal is right at your fingertips.
Claudia M. Caruana is a New York-based writer of Maltese descent with a passion for cooking. She demonstrates Maltese cuisine at a class she teaches at the Culinary Arts Program, a division of The New School located in New York City. The author of three other books, her work has appeared in Saveur, Kitchen Garden, The New York Times, and New York magazine.
250 pages * 5 1/2 x 8 1/2 * 0-7818-0524-4 * $24.95 hardcover * (636)