Thus it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.
Rather, it has an resinous, somewhat bitter aroma reminiscent of sage or wormwood and is used like these: the young shoots and leaves are stewed in Mediterranean meat, fish or vegetable dishes til they have imparted their flavor, and removed before serving.
Mediterranean Sea | Italian cuisine | Chinese cuisine | French cuisine | Indian cuisine | German cuisine | 2013 Mediterranean Games | Japanese cuisine | 1997 Mediterranean Games | Thai cuisine | British cuisine | Greek cuisine | Mexican cuisine | Malaysian cuisine | Indonesian cuisine | 2005 Mediterranean Games | Turkish cuisine | Mediterranean Revival architecture | Mediterranean Fleet | Louisiana Creole cuisine | Korean cuisine | Irish cuisine | Cantonese cuisine | Romanian cuisine | Portuguese cuisine | Lao cuisine | Dutch cuisine | Cuisine of the United States | Brazilian cuisine | Belgian cuisine |
In 1992, Andrews published his second book, Everything on the Table: Plain Talk About Food and Wine, a collection of new and revised short pieces, and shortly thereafter he began work on a book about the cuisines of Genoa and Nice, Flavors of the Riviera: Discovering Real Mediterranean Cuisine, published in 1996.
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