Modern Mediterranean Cookbook Review
|Title:||Modern Mediterranean: Sun-drenched recipes from Mallorca and beyond|
|Published:||July 9, 2019, Nourish|
|No. of Pages:||256|
|Cover Price:||$24.95 Paperback, $7.99 Kindle|
Mediterranean food has enjoyed popularity of late, and so Mark Fosh’s cookbook, Modern Mediterranean: Sun-drenched recipes from Mallorca and beyond is a timely cookbook for anyone who loves the food and wants to make it at home. This cookbook has a different format than most cookbooks in that it is divided into Fosh’s favorite Mediterranean ingredients with recipes using them, such as Almonds, Garlic, Chorizo, Peppers, Rice, Squid – to name a few. Fosh obviously knows his stuff, since his restaurant of the same name earned a Michelin star in 2014.
The recipes in this book are mostly typical of Spain, and will be unfamiliar to many. However, even though unfamiliar, they are mouthwatering and there are several worth trying. In the Red Prawns section there is an excellent recipe for Crispy Fried Prawns with Aioli which is is easy and delicious. The Spicy Chicken and Harissa with Smoked Chorizo from the Chorizo section is luscious (although I substituted chicken breasts for the thighs), as well as a recipe for Poor man's Potatoes with Chorizo. Fosh also includes an excellent recipe for Harissa. The cookbook includes fabulous – outside of the box – desserts such as a Chocolate and Lavender Tart and a White Chocolate Soup with Caramelised Figs. In the ever-growing queue are Grilled Asparagus with Orange Dressing and Romesco Sauce, Pork Loin braised in Milk, and Saffron-Crusted Baked Cod with Pea and Lemongrass Soup. There are enough interesting recipes to keep Mediterranean food lovers cooking for months.
The photographs will make most want to drop everything and cook. The instructions are succinct and easy to follow. This is a beautiful cookbook.
Special thanks to NetGalley for supplying a review copy of this book.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.