Although they are rich in vitamins, fiber and complex carbohydrates, many of the dishes get 40 percent or more of their calories from fat. But most of those calories come from monounsaturated olive oil, which some researchers say has healthful characteristics. Soups run from gazpacho Sevillano to a heavy Turkish multibean corbasi, and grains take many forms, from pizza to couscous. Plenty of recipes use vegetables and beans and other legumes, a primary protein source in the Mediterranean. Jenkins says some of her favorites in the book are three Lebanese fish dishes she learned when she was living in Beirut in the early 1970s.
Cheese is common, as is yogurt, but milk is absent and butter almost non-existent.
Jenkins has taken pains to make the recipes clear and relatively easy, if not always quick. We are in the process of designing and building the rest of our 'home'. Another creation of The Master's Tech .