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Modern Mediterranean
From sun-drenched shores to cool, lush valleys, the unique climate of the Mediterranean has long been associated with delicious, simply prepared food abundant with flavour. In recent years these remarkable ingredients have been utilised by the region’s best chefs to create a cuisine that builds on the history and traditions entrenched in the areas food and reinterprets them into something new: A Modern Mediterranean cookery.
In this book, Marc Fosh, the Michelin-starred chef behind Palma de Mallorca’s Restaurant Marc Fosh, takes us on a tour of the bountiful produce of the Mediterranean and shows us how to harness its flavours in new and exciting ways. Organised into 18 chapters by key ingredient; covering everything from tomatoes, garlic, almonds and olive oil to octopus, chorizo, saffron and truffles, the book is a love letter to the Mediterranean and its food. The recipes include new twists on classic dishes, such as Yellow Gazpacho with Smoked Salmon and Avocado or Saffron, Raspberry and Orange Blossom Crème Catalan, as well as less familiar fare, including Herb-roasted Guineafowl with Couscous Salad and Sobrassada and Honey Croquettes with Almond Aioli.
Each chapter opens with a fascinating introduction explaining the history and provenance of each ingredient, with information on key suppliers and when each ingredient is at its best. With 100 delicious recipes accompanied by stunning photographs and beautiful, specially commissioned, on-location photography this is a true love letter to the region and a must-have book for anyone interested in Mediterranean cookery, both classic and modern.
In this book, Marc Fosh, the Michelin-starred chef behind Palma de Mallorca’s Restaurant Marc Fosh, takes us on a tour of the bountiful produce of the Mediterranean and shows us how to harness its flavours in new and exciting ways. Organised into 18 chapters by key ingredient; covering everything from tomatoes, garlic, almonds and olive oil to octopus, chorizo, saffron and truffles, the book is a love letter to the Mediterranean and its food. The recipes include new twists on classic dishes, such as Yellow Gazpacho with Smoked Salmon and Avocado or Saffron, Raspberry and Orange Blossom Crème Catalan, as well as less familiar fare, including Herb-roasted Guineafowl with Couscous Salad and Sobrassada and Honey Croquettes with Almond Aioli.
Each chapter opens with a fascinating introduction explaining the history and provenance of each ingredient, with information on key suppliers and when each ingredient is at its best. With 100 delicious recipes accompanied by stunning photographs and beautiful, specially commissioned, on-location photography this is a true love letter to the region and a must-have book for anyone interested in Mediterranean cookery, both classic and modern.
256 pages, Kindle Edition
Published July 9, 2019
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Displaying 1 - 2 of 2 reviews
May 15, 2020
Spotlight on Mallorcan Cuisine
Marc Fosh is a British ex-pat chef who has lived in Mallorca for a number of years. In this cookbook, he shares some of his favorite Mediterranean cuisine, which, as you might imagine, has a strong Mallorcan flavor. Interestingly, he has chosen to organize the cookbook by his 18 favorite ingredients, like almonds, lamb, olive oil, and peaches. So if you're hoping for a simple cookbook that you can just flip to a meal type like breakfast or an ingredient category like beans, you won't find that here. I found it interesting that in the ingredient list, he gives weight measures in imperial and metric as well as the standard US volume measurements like cups and spoons. Everybody should be satisfied with that, although it does make the ingredient line look a little cluttered. Every recipe has a photograph, and they are beautiful and really give you a sense of the recipe. The recipes sounded tasty yet different from the standard recipes we see in Mediterranean-themed cookbooks. I think this might be the only Mediterranean cookbook I've seen that is based around Mallorcan cuisine; we usually see Spain and Italy featured as the Mediterranean culinary heavyweights. So, I found it fun to explore another culture through food. Because this is a chef cookbook, some recipes called for ingredients that aren't easily sourced locally for most of us, like bee pollen; some recipes are a little complicated, too. The author does show some pictures of Mallorca as well, which I thought added to the cookbook experience. If you enjoy Mediterranean cooking but are looking for a book that is a little different, you may very well enjoy this cookbook.
I received a free copy of this cookbook, but that did not affect my review.
Marc Fosh is a British ex-pat chef who has lived in Mallorca for a number of years. In this cookbook, he shares some of his favorite Mediterranean cuisine, which, as you might imagine, has a strong Mallorcan flavor. Interestingly, he has chosen to organize the cookbook by his 18 favorite ingredients, like almonds, lamb, olive oil, and peaches. So if you're hoping for a simple cookbook that you can just flip to a meal type like breakfast or an ingredient category like beans, you won't find that here. I found it interesting that in the ingredient list, he gives weight measures in imperial and metric as well as the standard US volume measurements like cups and spoons. Everybody should be satisfied with that, although it does make the ingredient line look a little cluttered. Every recipe has a photograph, and they are beautiful and really give you a sense of the recipe. The recipes sounded tasty yet different from the standard recipes we see in Mediterranean-themed cookbooks. I think this might be the only Mediterranean cookbook I've seen that is based around Mallorcan cuisine; we usually see Spain and Italy featured as the Mediterranean culinary heavyweights. So, I found it fun to explore another culture through food. Because this is a chef cookbook, some recipes called for ingredients that aren't easily sourced locally for most of us, like bee pollen; some recipes are a little complicated, too. The author does show some pictures of Mallorca as well, which I thought added to the cookbook experience. If you enjoy Mediterranean cooking but are looking for a book that is a little different, you may very well enjoy this cookbook.
I received a free copy of this cookbook, but that did not affect my review.
August 18, 2019
Nourish and NetGalley provided me with an electronic copy of Modern Mediterranean: Sun-drenched recipes from Mallorca and beyond. I was under no obligation to review this cookbook and my opinion is freely given.
This Michelin-starred chef takes a tour through the Mediterranean, showing the region off perfectly with sophisticated and delicious dishes. Organized logically in chapters based on the primary ingredient, the cookbook covers the region's outstanding elements like Tomatoes, Garlic, Saffron, and Truffles. The author takes the time to preface each section with an explanation of the history of the ingredient and how it relates to the area.
There are beautiful photographs, both of the areas around the Mediterranean and of the finished dishes. I like the artistic presentation of the pages, as it is appealing in a similar way to a coffee table book. There is a good mixture of recipes, from simple and sophisticated to the more challenging. Readers will be hard pressed to not be inspired by the region and all it has to offer. The recipes range from Chorizo and Tarragon Soup, to Crusted Rack of Lamb, to Mussels with Tomato, Parmesan, and Basil, and Churros with Hot Chocolate and Orange Blossom Dip. I was completely impressed with the knowledge of the author as to the ingredients and region, so I would highly recommend Modern Mediterranean to readers looking to try the cuisine at home.
This Michelin-starred chef takes a tour through the Mediterranean, showing the region off perfectly with sophisticated and delicious dishes. Organized logically in chapters based on the primary ingredient, the cookbook covers the region's outstanding elements like Tomatoes, Garlic, Saffron, and Truffles. The author takes the time to preface each section with an explanation of the history of the ingredient and how it relates to the area.
There are beautiful photographs, both of the areas around the Mediterranean and of the finished dishes. I like the artistic presentation of the pages, as it is appealing in a similar way to a coffee table book. There is a good mixture of recipes, from simple and sophisticated to the more challenging. Readers will be hard pressed to not be inspired by the region and all it has to offer. The recipes range from Chorizo and Tarragon Soup, to Crusted Rack of Lamb, to Mussels with Tomato, Parmesan, and Basil, and Churros with Hot Chocolate and Orange Blossom Dip. I was completely impressed with the knowledge of the author as to the ingredients and region, so I would highly recommend Modern Mediterranean to readers looking to try the cuisine at home.
Displaying 1 - 2 of 2 reviews