Simply Tomato
100 Recipes for Enjoying Your Favorite Ingredient All Year Long
-
- USD 14.99
-
- USD 14.99
Descripción editorial
Take your love for tomatoes to the next level with this delectable collection of 100 incredible recipes from the coauthor of the bestselling cookbooks Six Seasons and Grains for Every Season.
Americans eat more tomatoes than any vegetable except for the potato. But what do we do with all those tomatoes? Acclaimed chef, cooking teacher, and author Martha Holmberg shares 100 recipes to turn the tomato into glorious dishes. Whether it’s a fresh-off-the-vine tomato or a just-picked-from-the-supermarket-shelf tomato, Holmberg has ideas to make the best of our favorite summer fruit. There are three versions of gazpacho, five ways to top roasted tomato puff pastry, plus Tomato and Zucchini Gratin, Classic Panzanella, Tomato Risotto, and Stuffed Tomatoes with Spiced Beef Piccadillo. With more tomato varieties in existence than ever before, Holmberg explains which tomatoes work best with which recipes: choose a beefsteak to roast with fish or pick cherry tomatoes to toss with corn in a quick summer salad. Holmberg also reveals her secret, umami-packed ingredient—tomato water. She calls it a “magical elixir” that can add intense tomato flavor to most anything you make.
PUBLISHERS WEEKLY
James Beard Award winner Holmberg (Modern Sauces) informs and delights in this paean to the tomato, offering up more than 100 recipes ranging from variations on classics like caprese salad and tomato soup to more advanced dishes, including "time-consuming-but-worth-it" ratatouille. In a conversational voice, Holmberg invites home cooks to explore: "Making the dish so that you will like it, not me, is the goal." A comprehensive overview covers terminology, how to choose the best fresh and canned tomatoes at the grocery store, and the low-down on refrigeration and freezing. Holmberg makes a convincing case for putting in the effort to make tomato water, jams, and syrups to liven up risotto, grilled fish, and casseroles. The recipes run the gamut from drinks (the "G&T&T"—or gin, tonic, and tomato—is a standout) to salads (including a summery tomato and peach salad with lime-ginger dressing) to main dishes in which tomatoes serve as either focal point ("Provençale Tomatoes") or accent (chicken schnitzel with tomato and fennel). Pasta sauces include a no-cook affair with feta, mint, and parsley as well as a "slightly excessive" meat sauce. Tarts and pastries round things out. The result is an indispensable resource for tomato lovers.
