From the spice markets of North Africa to the tapas bars of Spain (and every flatbread, sardine, and glass of wine in between), the cuisines of the Mediterranean are as unique and vibrant as the people who cook them. In this hands-on introduction to Mediterranean cooking, you’ll explore the flavor profiles and signature technique of regions like Provence, Southern Italy, Spain, Greece, Turkey, and North Africa. Learn the tools you’ll need to make this healthful and flavorful culinary tradition a part of your everyday meals.
Downloadable course material (PDF format):