The Big Red Book of Tomatoes - Hardcover

Bareham, Lindsey

4.23

13 ratings by Goodreads

9780718142049: The Big Red Book of Tomatoes

Hardcover

ISBN 10: 0718142047 ISBN 13: 9780718142049

Publisher: Michael Joseph, 1999

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With this superbly researched cookery book, Lindsey Bareham will convince those who thought of the tomato as a round, red, perhaps boring vegetable, that it is in fact one of the most versatile of fruits - as it is officially known. A tomato should be juicy and tender, with the perfect balance of sweet and sour. One should be able to smell the tomato, to get a whiff of that herby tang that comes with home-grown tomatoes. The recipes are wide-ranging, innovative and, above all, delicious. From Tomato Tarte Tatin to Tomato Vodka Pasta, this book will prove as invaluable an addition to the real cook's bookshelf as Lindsey Bareham's previous highly praised books.

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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 pur�e 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, souffl�s 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

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