Written by a Michelin-starred chef, this gorgeously foiled hardback shows you how to cook authentic mediterranean dishes bursting with flavour and nourishment through 20 staple wholefoods.
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. Bring the health benefits of the Mediterranean diet into your home by exploring 20 of the region's most remarkable ingredients in this stunning 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 20 chapters by key ingredient; covering everything from tomatoes, garlic, almonds and olive oil to octopus, chorizo, saffron and pomegranate, 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 120 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.
This is a fully updated reissue of The Modern Mediterranean.
Marc Fosh is one of Europe’s most exciting and creative cookery talents and one of Britain’s most successful culinary exports. Living and working in Spain since 1991, he has developed his own unique style of cuisine focusing on fresh ingredients and quality produce. The result is a modern cuisine with clean tastes and big flavours. In 2002, Marc became the first and only British Chef to be awarded a Michelin Star in Spain.
Written by a Michelin-starred chef, this gorgeously foiled hardback shows you how to cook authentic mediterranean dishes bursting with flavour and nourishment through 20 staple wholefoods.
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. Bring the health benefits of the Mediterranean diet into your home by exploring 20 of the region's most remarkable ingredients in this stunning 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 20 chapters by key ingredient; covering everything from tomatoes, garlic, almonds and olive oil to octopus, chorizo, saffron and pomegranate, 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 120 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.
This is a fully updated reissue of The Modern Mediterranean.
Author
Marc Fosh is one of Europe’s most exciting and creative cookery talents and one of Britain’s most successful culinary exports. Living and working in Spain since 1991, he has developed his own unique style of cuisine focusing on fresh ingredients and quality produce. The result is a modern cuisine with clean tastes and big flavours. In 2002, Marc became the first and only British Chef to be awarded a Michelin Star in Spain.
