Mediterra : recipes from the islands and shores of the Mediterranean

Title:

Author:

Summary:

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.

General Note:

Includes index.

Contents:

Northern shores -- Eastern shores -- Southern shores -- Islands.

Physical Description:

304 pages : colour illustrations ; 26 cm

Genre:

Cookbooks.

Subject Term:

Cooking, Mediterranean.

Author(s):

Kirkham, Kris,

Publisher:

Bloomsbury Absolute,

Publication Date:

2024

ISBN:

9781526661135

Publication Information:

London : Bloomsbury Absolute, 2024.

Call Number:

641.5918 TISH

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003752477	New Adult Nonfiction	641.5918 TISH	Searching... Unknown	Searching... Unavailable

Bound With These Titles

On Order

Summary

"Simple, seasonal, and heartfelt. Count me in, Ben." -Yotam Ottolenghi

From the beloved author of Sicilia , more than a hundred mouth-watering Mediterranean dishes from Spain to Syria and everywhere in between

Across the Mediterranean, one delicious cuisine gives way to the next. From Spain and Italy, through Greece and Turkey and down to North Africa, the region is rich with deeply delicious food. In Mediterra , renowned chef and author Ben Tish gives the tour of a lifetime. With seven-spice falafel from Lebanon, pork belly gyros from Greece, classic tiramisu from Italy, and grilled smoky sardines from Crete, the full flavors of the region are on glorious display for recipes that work across diets and seasons.

But while each country has its own unique dishes and distinct cultures, there is a distinct Mediterranean signature that brings them all together: hot summers, dry winters, coastal briny winds, alfresco eating, street markets, sacrosanct meal times, and bringing the best out of as many local seasonal ingredients as possible. In this mouthwatering collection, Ben Tish creates outstanding simple, modern recipes whose flavors transport you across the Mediterranean sea with minimal effort in the kitchen, delivering the flavors, sights, and smells right to your own table.

Author Notes

Ben Tish is the Chef Director of Cubitt House, where he oversees the food offerings across a number of pubs and eateries in London. With a love of Mediterranean food and history, Ben is passionate about recreating the flavors and dishes of his travels in his own home and restaurants.

Ben regularly appears on Saturday Kitchen , Sunday Brunch , and Masterchef , and writes for Delicious , Guardian , Telegraph , Times , Noble Rot and Chef Magazine , among others. He has published four books including Moorish and Sicilia , and he lives with his wife Nykeeta and his French bulldogs in East London. @ben_tish / chefbentish.co.uk

Reviews (1)

Publisher's Weekly Review

"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. (Aug.)

Introduction	7
Northern Shores	16
Eastern Shores	112
Southern Shores	188
Islands	240
Index	296
About the Author	302
Acknowledgements	303
Conversion Table	304

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Reviews (1)

Publisher's Weekly Review

Table of Contents