Send your taste buds travelling with fresh and healthy recipes from The Mediterranean Table. In the age of detoxes and elimination diets, it’s easy to forget that you can enjoy flavorful, satisfying food and live a more healthful life. Offering some of most nourishing and delicious cuisine in the world, The Mediterranean Table is your go-to source for transitioning to the natural, simple lifestyle of the Mediterranean diet. With more than 150 recipes, cooking tips, and a sample meal plan, The Mediterranean Table will take readers on a culinary journey through Southern Europe, Northern Africa, and the Middle East, all while sharing a time-tested tradition of healthy eating. Containing everything you need to know about the Mediterranean diet, plus: A 14-Day Mediterranean Diet Meal Plan providing weekly menus for stress-free healthy eating Over 150 Recipes for breakfast, lunch, dinner, and dessert straight from Southern Europe, Northern Africa, and the Middle East Regional Spotlights celebrating the culinary traditions of the Mediterranean diet A Mediterranean Diet Overview explaining the history and health benefits Mediterranean diet recipes include: Breakfast Polenta with Pears and Hazelnuts, Classic Gazpacho, Shrimp and Chickpea Fritters, Moroccan Lamb Wrap with Harissa, Eggplants Stuffed with Walnuts and Feta, Lemon-Oregano Grilled Shrimp, Seared Duck Breast with Orange and Ouzo Sauce, Nut and Honey Baklava, and much more! Savor satisfying and healthy meals with The Mediterranean Table cookbook.

More than 100 fresh, nutritious Mediterranean-style recipes and tips on how to set aside time to mindfully savor each meal, combining healthy food and a healthy lifestyle. Satisfying both chefs and nutritionists alike, the Mediterranean diet is the rare healthy eating plan that not only tastes good but also feels good. From seasonal vegetables, fruits, nuts, and grains to garlic, herbs, and olive oil, these foundational ingredients inspire simple fresh dishes with endless combinations of flavors and textures—and don’t forget the wine. Your doctor will be pleased to know that following a Mediterranean diet is proven to lower bad cholesterol, dramatically reduce the risk of heart disease, and may even protect brain function as you age. And with tasty recipes like Greek Stuffed Tomatoes, Baked Falafel with Tzatziki Sauce, and Orange-Hazelnut Olive Oil Cookies for dessert, it won’t be hard! Beyond just the diet, however, the Mediterranean lifestyle encourages mindfulness with every meal. Permitting yourself to slow down, enjoy food with friends and family, and relish each bite not only improves digestion but also allows you to gain the perspective to better understand your own eating habits and avoid overeating.

An Unforgettable Homage to Mediterranean Cuisine Sameh Wadi's award-winning restaurants are just the beginning of his talents. He has a spice company, was a semifinalist for the James Beard Foundation "Best Chef " and "Rising Star" awards and was raised by two avid home cooks. Born in the Middle East, he grew up cooking and eating Mediterranean food. Here, he offers a collection of recipes that represent an exceptional look into his rich heritage, the culinary foundation that has propelled him to the top of the American restaurant scene. Sameh has a knack for making the exotic accessible. He will introduce you to new as well as familiar flavors in this collection of traditional and modern recipes. He takes influences from everything from Mediterranean street food to top gourmet offerings and gives you the best of the Mediterranean, one recipe at a time. Sameh believes in "the language of spices" and uses them to weave a story with flavor, texture and aroma. Mindful of the ancient civilizations and empires built around the spice trade, he layers rich culture, heritage, traditions and strong historical connections into each dish. The result is a vibrant cookbook showcasing the incredible flavors of Mediterranean cuisine. With a dash of European cookery, some exotic spices, rich and exciting recipes, and an abundance of great flavor, this book is a must-have for every passionate cook out there.

For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi. The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes—both classic and updated—that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.

This volume, originally published in 1987, fills a gap in a neglected area. Looking at the entire war in the Mediterrean, the volume examines the war from the viewpoint of all the important participants, making full use of archives and manuscript collections in Britain, France, Italy, Germany, Austria and the United States. A fascinating mosaic of campaigns emerges in the Adriatic, Straits of Otranto and the Eastern Aegean. The German assistance to the tribes of Libya, the threat that Germany would get her hands on the Russian Black Sea Fleet and use it in the Mediterreanean, and the appearance and influence of the Americans in 1918 all took place against a background of rivalry between the Allies which frustrated the appointment of Jellicoe in 1918 as supreme command at sea in a role similar to that of Foch on land.

This volume offers a review of oil inputs to the Mediterranean Sea from sources such as shipping, and offshore exploration and exploitation activities. It discusses international measures to prepare for, respond to, and prevent oil pollution incidents, as well as the international legal framework and agencies with a role in pollution prevention and responses. It includes chapters on modeling the fate of oil pollution, oil spill response, and oil spill beaching probability, and presents data from a range of sources, including historic data on shipping accidents and oil exploration and exploitation activities, satellite and remote sensing data, and numerical modelling data, to provide an overview of oil pollution over several years. Topics covered include modelling of oil slicks in the eastern and western Mediterranean basins, oil exploration and exploitation activities in the waters of the Levantine Basin (Eastern Mediterranean), and signatures to and ratification of the Barcelona Convention and its Protocols, for example. Together with the companion volume Oil Pollution in the Mediterranean Sea: Part II - National Case Studies, it addresses both national and international measures in the region, making it of relevance to the agencies and government bodies tasked with remediating or preventing oil pollution, as well as policymakers and practitioners in the fields of shipping, ports and terminals, oil extraction and marine management. It provides researchers with essential reference material on tools and techniques for monitoring oil pollution, and serves as a valuable resource for undergraduate and postgraduate students in the field of marine oil pollution.

This book is the outcome of a NATO Advanced Research Workshop on "The Eastern Mediterranean as a laboratory basin for the assessment of contrasting ecosystems" that was held in Kiev, Ukraine, March 23-27, 1998. The scientific rationale of the workshop can be summarized as follows. The Eastern Mediterranean is the most nutrient impoverished and oligotrophic large water body known. There is a well-defined eastward trend in nutrient ratios over the entire Mediterranean that starts at the Gibraltar Straits and, through the western basin, proceeds to the Ionian and Levantine Seas. Supply of nutrients to the entire Mediterranean is limited by inputs from the North Atlantic and various river systems along the sea. The unique feature of the Mediterranean is the presence of an eastward longitudinal trend in available nitrate/phosphate ratios. This apparently induces a west-to-east variation in the structure of the pelagic food web and trophic interactions. In this context the Mediterranean, and in particular its Eastern basin, provides probably a unique platform to explore the hypotheses related to the suggested phosphate-limitation on production and to the shift between "microbial" and "classical" modes of operation of the photic food web. The major exception of the overall oligotrophic nature of the Eastern Mediterranean is the highly eutrophic system of the Northern Adriatic Sea. Here, during the last two decades the discharges of the northern rivers (especially of the Po), together with municipal sewage, have led to a very marked increase of nutrients and subsequent imponent eutrophication events.