This lovely book from Ryland Peters & Small will have you Googling for cheap flights to Provence or Italy. But before you dash off to the Med, you can preview the cuisine in this charming and most versatile book. The recipes here have been compiled by Alice Sambrook using a team of almost twenty recipe developers. Another twenty-five folks contributed the photos of food and countryside. This modestly sized book, 176 pages, is packed with flavors and photographs that will have you dreaming as you try the compelling recipes.
What kind of recipes? Well, this is Mediterranean food for summer days and nights. Chapters present ideas for:
- Small bites and plates to share
- Salads and summer soups
- Sunshine lunches
- From the grill
- Al fresco feasts
- Sweet treats and drinks
You’ll find tidbits here for noshing, and big-food ideas for a substantial summer feast. Whether you are a kitchen novice or a Mediterranean food pro, there are recipes to match your skills and your dreams. And to challenge you, too. There is a mix of classics and upscale concepts that will introduce you to quite new experiences.
For example, that basic Asparagus Wrapped in Prosciutto is here, clearly written so any kitchen amateur will have success. And then, there is the Asparagus and Prosciutto Gratin. Those prosciutto-wrapped asparagus spears are now cooked in a mixture of butter, crème fraiche and parsley. Then topped with breadcrumbs and Parmesan, and broiled until melted and bubbly.
For sophistication, there is a Barbecued Mackerel with Tomatoes and Onions in paper and foil. With a splash of anisette Penrod for a flavor surprise.
There is a recipe for Lamb Steaks with Cherry Tomato and Anchovy Sauce that seem irresistible for a Sunday brunch. And the sauce, that sauce, can be paired with some many other main courses, from fish to poultry.
These recipe compilation books from Ryland Peters & Small are famous for their authenticity. There is no dumbing down here at all. So, the recipe for Bouillabaisse is going to send you on a bit of a shopping trip, and you’ll need about three hours in the kitchen as you fuss with thirty ingredients. You will, of course, be making your own fish stock. Authentic, remember? You will, I assure you, be quite proud of your accomplishment.
That Bouillabaisse is the most complicated recipe in the book. The Provencal Stuffed Tomatoes — with breadcrumbs, herbs and cheese — takes ten minutes to prepare, another thirty to bake. It’s simple to make, memorable to consume. Sided with some Sardine Crostini and you have a hearty meal.
The intensity of the food — accented with capers, anchovies, prosciutto and citrus — is surely matched by its beauty. Here’s the Prosciutto, Artichoke, Fig and Roquefort Salad:
This may not be your year to summer on the Mediterranean and tour the lavender fields. But with The Mediterranean Table, you won’t miss a bite.