Tomatoes & Mozzarella
100 Ways to Enjoy This Tantalizing Twosome All Year Long
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- 10,99 €
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- 10,99 €
Description de l’éditeur
Anyone who has ever tasted just-picked, juicy tomatoes still warm from the sun combined with soft, creamy mozzarella knows without a shadow of a doubt that this is simply heaven on a fork. At last there is a cookbook that celebrates the simple sophistication of this classic combination. Perfect for year-round cooking, the 100 recipes in Tomatoes & Mozzarella come from a variety of cuisines, from the Mediterranean to the American Southwest, in full color, and go far beyond the classic insalata Caprese. They range from simple and colorful springtime essentials like Red and Yellow Tomatoes with Mozzarella and Asparagus to comforting cool-weather main courses like Winter Seafood Lasagnetti, bursting with shrimp, scallops, tangy tomatoes, and melt-in-your-mouth mozzarella. There are dishes for brunch, appetizers, soups, salads, main courses, and more. Every recipe calls for fresh, canned, or sun-dried tomatoes combined with fresh or packaged mozzarella cheese. Filled with stylish and contemporary full-color photos, Tomatoes & Mozzarella provides mouthwatering inspiration to every tomato and mozzarella lover.
PUBLISHERS WEEKLY
The combination of tomatoes and mozzarella on pizza could hardly be more ubiquitous and familiar. But Harron and Sikora demonstrate that the two ingredients can be paired in many other ways, some obvious, others surprising. The authors (Harron's a professional chef; Sikora co-owns a restaurant chain) include recipes for every course except dessert, though the largest number are for snack foods or small dishes such as Pistachio Confetti Canap s or Mozzarella Crostini with Ginger Tomato Jam. Most also have a Mediterranean flavor: naturally, there is a chapter on pasta, and Italian items like Prosciutto-Draped Crostini and Caprese Chopped Salad dominate other sections. In some cases, the inclusion of mozzarella seems frivolous, though few people are likely to protest, for instance, the addition of cheese to the normally cheeseless Catalan Tomato Bread. An introductory section describes the different varieties of tomatoes and mozzarella, though not at great length; in particular, there is less on heirloom tomatoes than readers might hope for. Especially when tomatoes are in season, readers will find this book a great resource of ideas for innovative combinations of the two. Color photos not seen by PW.
