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Modern Mediterranean: Sun-drenched recipes from Mallorca and beyond

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9781848993709: Modern Mediterranean: Sun-drenched recipes from Mallorca and beyond
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Présentation de l'éditeur :

Classic Mediterranean food through a modern lens.

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.

Biographie de l'auteur :

Marc Fosh lived and worked in Spain for over twenty years as a chef, helming his Marc Fosh restaurant which was awarded a Michelin Star in 2014. Marc is now based in Palma De Mallorca.

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Description du livre Paperback. Etat : New. 0th New edition. Language: English. Brand new Book. From sun-drenched shores to cool, lush valleys, the unique climate of the Mediterraneanhas long been associated with delicious, simply prepared food abundant withflavour. In recent years these remarkable ingredients have been utilised by theregion's best chefs to create a cuisine that builds on the history andtraditions entrenched in the areas food and reinterprets them into somethingnew: 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 theMediterranean and shows us how to harness its flavours in new and excitingways. Organised into 18 chapters by key ingredient; covering everything fromtomatoes, garlic, almonds and olive oil to octopus, chorizo, saffron andtruffles, the book is a love letter to the Mediterranean and its food. Therecipes include new twists on classic dishes, such as Yellow Gazpacho withSmoked Salmon and Avocado or Saffron, Raspberry and Orange Blossom Creme Catalan,as well as less familiar fare, including Herb-roasted Guineafowl with CouscousSalad and Sobrassada and Honey Croquettes with Almond Aioli. Each chapter opens with a fascinating introduction explaining the history and provenance of eachingredient, with information on key suppliers and when each ingredient is atits best. With 100 delicious recipes accompanied by stunning photographs andbeautiful, specially commissioned, on-location photography this is a true loveletter to the region and a must-have book for anyone interested in Mediterraneancookery, both classic and modern. N° de réf. du vendeur AA99781848993709

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Description du livre Paperback. Etat : New. 0th New edition. Language: English. Brand new Book. From sun-drenched shores to cool, lush valleys, the unique climate of the Mediterraneanhas long been associated with delicious, simply prepared food abundant withflavour. In recent years these remarkable ingredients have been utilised by theregion's best chefs to create a cuisine that builds on the history andtraditions entrenched in the areas food and reinterprets them into somethingnew: 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 theMediterranean and shows us how to harness its flavours in new and excitingways. Organised into 18 chapters by key ingredient; covering everything fromtomatoes, garlic, almonds and olive oil to octopus, chorizo, saffron andtruffles, the book is a love letter to the Mediterranean and its food. Therecipes include new twists on classic dishes, such as Yellow Gazpacho withSmoked Salmon and Avocado or Saffron, Raspberry and Orange Blossom Creme Catalan,as well as less familiar fare, including Herb-roasted Guineafowl with CouscousSalad and Sobrassada and Honey Croquettes with Almond Aioli. Each chapter opens with a fascinating introduction explaining the history and provenance of eachingredient, with information on key suppliers and when each ingredient is atits best. With 100 delicious recipes accompanied by stunning photographs andbeautiful, specially commissioned, on-location photography this is a true loveletter to the region and a must-have book for anyone interested in Mediterraneancookery, both classic and modern. N° de réf. du vendeur BZE9781848993709

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Description du livre Paperback. Etat : new. Paperback. 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 Cr me 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. Classic Mediterranean food through a modern lens. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781848993709

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