The Food of Mediterranean Summer

Hailed as “the king of chefs and the chef of kings” Auguste Escoffier (1845-1935) shall forever be known as a virtuoso in the story of French cuisine. Among his many contributions he brought regimen to the professional kitchen. He also advocated the use of great ingredients to all who cook.

In the beginning of the Chef’s seminal cookbook, the Guide Culinaire, Escoffier says, “The cook will find it necessary not merely to make use of the freshest and finest products, but also to exercise the most scrupulous care in their preparation, for, in cooking, care is half the battle.”

Mediterranean Summer has been created to inspire the making and enjoyment of pure, flavorful, and delicious food. More freehand than composed, the Mediterranean style of cooking is extremely well suited for the home. As simple as it can be, it’s a mosaic of colors, smells, textures, and flavors. It’s deeply personal. Quality is at the forefront as is variety, immediacy, personal preference, and one’s taste. The comfort it provides and its healthful attributes make it perfect to nurture what the Italians call benessere—well-being.

Whether it’s tips and techniques for our everyday eating, sharing information, what to shop for and how to make it, or relevant storytelling, when “care is half the battle” the daily regimen of Mediterranean Summer Cooking is easy to achieve.