Joanne Weir's Cookbooks
The countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation.
The American city is thriving. In urban neighborhoods across the country you can find intriguing restaurants, gourmet and ethnic markets, farmers' markets, and artisanal breads and cheeses. In her new book, Weir Cooking in the City, chef and teacher Joanne Weir takes readers and home cooks into our nation's ethnically diverse and vibrant culinary and cultural urban landscape.
Cook with the seasons and you ensure better eating. Or so say the creators of the Complete Seasons Cookbook, a Williams-Sonoma offering. A compilation of more than 200 recipes devised by cookbook author Joanne Weir, the large-scale book provides stylish recipes featuring seasonal ingredients plus color photos of the dishes and the bounty they highlight.
This is a great resource for those tapas style meals that have recently grown in popularity. They also make a great meal for two people. The recipes are flavorful and have nutritional information for those with dietary restrictions.