by Sybil PrattMarch, 2005
Jeannette Seaver is a superb cook and I say that in all honesty because I've had the pleasure of dining in her home I should say homes in New York and in Provence. Though she works more than full-time running one of the very few independently owned American publishing companies with her husband, she's a renowned hostess whose dinner parties are always home-cooked and always fantastic. Jeannette, who grew up in France, has shared her cooking secrets with us in three previous cookbooks and now turns to the sunny, sensuous, seasonal and good-for-you food of the Mediterranean in My New Mediterranean Cookbook. The book is aptly titled since Jeannette is the kind of innovative, instinctive cook who puts herself and her enthusiasm for good food into every recipe. Focusing on the ingredients that unify the traditional Mediterranean diet, one of the world's most healthful, life-lengthening cuisines, Jeannette offers nearly 200 recipes for light, savory, taste-bud stimulating first courses and marvelous mains, including lots of veggies and salads and sweet finales that will wow your family and friends. From the first recipe for Anchoiade, a classic anchovy dip made especially smooth by Jeannette's addition of cream cheese, to unusual, robust Fillets of Salmon ˆ la Bourguignonne, to simple Broiled Fresh Figs with Honey and sumptuous layered meringue-almond Dacquoise, you'll meander through Mediterranean marvels with the ideal gourmet guide, a true home cook who's at your side in the kitchen with solid instructions, tips and a true love for serving the very best.