The Big Red Book Of Tomatoes - Softcover

Bareham, Lindsey

Softcover

ISBN 10: 014026244X ISBN 13: 9780140262445

Publisher: Penguin, 2000

Synopsis

"This book is about the pleasure of eating tomatoes. Take a tomato that has been allowed to ripen on the vine: the plant will have sent its roots deep into the earth in search of food and water, while the sun turns the skin of the fruit a deep, darkred. Slice this tomato, sprinkle it with salt, add cracked pepper and some good olive oil, then eat it. Pure pleasure." After reading these opening lines of Lindsey Bareham's superbly researched cookery book, few people will be able to resist reading it right through, pausing only to try out some of the wide-ranging, innovative and delicious recipes. This is an invaluable addition to every cook's bookshelf.

About this title

Review:

You wouldn't expect to find plums, cherries and beef being the star ingredients of a book titled The Big Red Book of Tomatoes, but that's exactly what you will find between these pages. Along with momotara, pomodorino, rochelle and sunburst, they are varieties of the fruit we love to eat as a vegetable and food writer Lindsey Bareham insists they take centre stage.

This book is about the pleasure of eating tomatoes. Take a tomato that has been allowed to ripen on the vine: the plant will have sent its roots deep into the earth in search of food and water while the sun turns the skin of the fruit a deep, dark red. Slice this tomato, sprinkle it with salt, add cracked black pepper and some good olive oil, then eat it. Pure pleasure.

Bareham tells the history of the fruit that originated in South America, where it grew wild. By the time Cortes conquered Mexico in 1523, the tomato was ubiquitous, later spreading up the coast of North America. She also explains how tomatoes should be peeled, how to make purée and even how to carve tomato roses. Then there are 400 recipes, including Green Tomato Tarte Tatin, Roast Tomato and Goat's Cheese Clafoutis, Huevos Rancheros and the ultimate Bloody Mary. There are also inspirational ideas for salsas, chutneys, soufflés relishes and sauces. It's an inspiring book and deserved its shortlisting for the Glenfiddich Food & Drink Award in 1999. --Arabella Buckingham-White

Review:

'If you want to know how to stuff the things, roast them, turn them into sauce or salads or sandwiches, this is your one-stop shop.' --The Spectator

About this edition

• Publisher: Penguin
• Publication date: 2000
• ISBN 10: 014026244X
• ISBN 13: 9780140262445
• Binding: Paperback
• Number of pages: 384