At 57, Wolfert looks amazing, especially for a woman who would rather eat wood chips than exercise. I've reversed the emphasis, but I haven't really given up anything. The ingredients I use are still delicious. It doesn't take extra work to eat 5 to 10 servings of vegetables and fruits a day, and I get so many compliments I must be doing something right. When meat is used, Wolfert is full of tricks to maximize its flavor while cutting fat.
Many dishes use inexpensive lamb parts, particularly shanks and neck bones.
These cuts give intense, incredible flavor. But despite her success as a salesperson, she'll probably continue to follow her muse around the Mediterranean. I'll probably do a book on garlic and olive oil and maybe another on fruits and vegetables of the Mediterranean. There are so many more villages to explore, each with a great cook with a great undiscovered secret. Peggy Knickerbocker is a freelance writer living in San Francisco, where she goes to the market weekly with Paula Wolfert.