Smith Laura L - Mediterranean Diet Cookbook For Dummies

Mediterranean Diet Cookbook For Dummies

by Meri Raffetto, RD, LDN and Wendy Jo Peterson, MS, RD

Mediterranean Diet Cookbook For Dummies

Published by
John Wiley & Sons, Inc.
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Hoboken, NJ 07030-5774

www.wiley.com

Copyright 2012 by John Wiley & Sons, Inc.

Published by John Wiley & Sons, Inc., Hoboken, NJ

Published simultaneously in Canada

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Library of Congress Control Number: 2011938578

ISBN 978-1-118-06778-9 (pbk)

ISBN 978-1-118-17036-6 (ebk); ISBN 978-1-118-17037-3 (ebk); ISBN 978-1-118-17038-0 (ebk)

Manufactured in the United States of America

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About the Authors

Meri Raffetto is a registered dietitian and recognized professional in the area of nutrition and wellness. Meri is the founder of Real Living Nutrition Services (www.reallivingnutrition.com), providing one of the few interactive online weight-loss and wellness programs where people can work with a dietitian to get advice, support, and coaching to reach their goals. She also develops custom online corporate wellness programs for small to large companies. Meri is a freelance writer and the author of The Glycemic Index Diet For Dummies and coauthor of The Glycemic Index Cookbook For Dummies (both published by John Wiley & Sons, Inc.).

She is a wife and a mother of triplets and loves every crazy minute! She has a passion for great food and enjoys getting outside as much as possible for camping, swimming, and hiking with her family.

Wendy Jo Peterson, MS, RD, is a registered dietitian with a masters degree in nutritional sciences from San Diego State University. Wendy Jo specializes in culinary arts, public speaking, sports nutrition, and nutrition for musicians. She is the owner of the San Diegobased private practice Edible Nutrition (www.EdibleNutrition.com), which includes nutrition counseling, corporate wellness consulting and speaking, and culinary nutrition. When shes not in San Diego, you can find her on the road working as the Roadie Nutritionist (FuelinRoadie.com) with traveling musicians. Wendy Jo has a love of food and nutrition and shares her knowledge as an adjunct professor at San Diego Mesa Community College.

She is a proud military wife and a mother of the four-legged variety. If shes not in the kitchen, you may be able to find her in the surf, on the rocks, or in the mountains, but two things will be certain: Shell be eating well and listening to good music!

Dedication

Inspiration for this book came from those closest to us friends and family who continue to celebrate food in respect to their unique cultures. We dedicate this book to all the mothers, fathers, and grandparents who keep their family food traditions alive for the next generation. You inspired us not only to write but also to continue with our own traditions and the joy of celebrating delicious food. Thank you for your dedication and love of food and family.

Authors Acknowledgments

To start, we want to thank Matt Wagner from Fresh Books and our acquisitions editor, Erin Calligan Mooney. Thank you for always being such a pleasure to work with and for your flexibility and creative solutions to make this book happen. Our project editor, Chad Sievers, was wonderful to work with, and we greatly appreciate his time and support in making this book organized and fun to read, not to mention his going the extra mile to help us balance work life and family life.

A big thank you to Megan Knoll for her dedication in helping us find the perfect wording, especially when using traditional recipes that are sometimes complex, and to our technical reviewer and nutritional analyst, Rachel Nix, for ensuring the information in the book was accurate and offering helpful suggestions to enhance the book. Emily Nolan, thank you for testing all these recipes to ensure that theyre easy to follow and turn out the way we hoped they would: delicious!

Writing a cookbook and developing recipes is always a fun experience with so many people involved in different ways. Wendy Jo would specifically like to her amazing husband for taste-testing every recipe and supporting her even from afar; her parents, Bob and Nancy, for inspiring and setting the foundation of cooking; her best friend, Kathie, and her mother, Maria, for providing her Italian love and a guiding hand in the recipes; Miriam for shedding light on the Middle Eastern influence within Mediterranean food; Leslie for sharing family favorites; Becky and Micki for helping her make food to feed an army; and her interns, Bryana, Merri, Marty, and Nicole, for helping with the research and development of the recipes.