Mediterra
Recipes from the islands and shores of the Mediterranean
-
- $31.99
-
- $31.99
Publisher Description
Across the Mediterranean, from Spain to Morocco, via Italy, Sicily, Greece and Lebanon, one delicious food influence gives way to the next. The whole region is a rich seam of deeply delicious food, and the recipes in this mouth-watering collection are gathered far and wide from anywhere the Mediterranean Sea touches the shore.
They are recipes full of passion, colour and flavour, simple and accessible, and will instantly transport you to the sun-soaked shores of your favourite holiday destinations with minimal effort in the kitchen.
These are dishes inspired by the Mediterranean classics, by how locals eat or by single ingredients – think olive oil, the perfumed zest of lemons and oranges, fresh herbs, ripe seasonal tomatoes, juicy stone fruits, oozy figs, sizzling garlic, crushed, aromatic spices, smoky grilled meats and plenty of flatbreads to mop up the juices.
Recipes include:
Burek with honey-roasted pumpkin, goat's cheese and mint from Croatia
Oven-baked black rice from Spain
Lebanese seven-spice falafel
Cumin-roasted aubergines from Tunisia
Cretan grilled smokey sardines
Sicilian sea bass crudo with blood orange and cumin
Pork belly gyros from Greece
Turkish-style spiced lentils with pumpkin, chicken and aleppo pepper
Moroccan pastilla with slow-cooked pheasant
Quince and honey tart from Syria
and a classic Italian Tiramisu
Travel across continents and delve into these pages to not only cook like a Mediterranean but eat like one too: take time, invite friends and family, pour a glass of wine and lay the table. Bon appétit!
PUBLISHERS WEEKLY
"The common thread of Mediterranean cooking is the instinctive need to use the best seasonal and regional ingredients from land and sea, prepared with love and care in the simplest of ways," writes London chef Tish (Sicilia) in this inviting and wide-ranging volume. Mediterranean fare is well-trod cookbook territory, but Tish expands his scope far beyond predictable ratatouille and minestrone, though classics do appear. Recipes are organized into sections by region, then broken down into chapters by country. Fish and seafood, such as crabs baked in their shells from Spain, are expected standouts, but lamb (Tunisian spiced kofte) and chicken (whether fried in Algeria or roasted with grapes in Provence) also feature. Tish's instructions are clear, but he sometimes throws regional accuracy to the wind, as when he deems a pumpkin soup of his own invention Sicilian ("A hot Sicilian soup is hardly authentic," he acknowledges, "but the flavours and spirit within the soup most certainly are") or slots Piedmont-native panna cotta into the islands chapter because he enjoyed the dessert at a Sardinian restaurant. Overall, however, the air of inclusiveness is a plus. Though Tish's personal take on the food of a broadly defined region sometimes feels fuzzy, the flavors are never less than sharp and attractive. Home cooks are sure to be inspired.
