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The Big Red Book of Tomatoes - Softcover

 
9781908117120: The Big Red Book of Tomatoes
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Ever been confronted by a couple of unpromising-looking tomatoes and some of yesterday's bread, with nothing else for supper? In "The Big Red Book of Tomatoes", Lindsey Bareham will turn them into a delectable dinner for one. And, if you are a gardener, next time you are stuck with a load of tomatoes that won't ripen, why not try Lindsey's mouth-watering green tomato tart with zabaglione cream? In this lively, inspirational book, with a stunning collection of over 400 recipes, the fruit we like to eat as a vegetable is given the star treatment. There are salsas from Mexico, curries from India, Arab tagines, pizzas from Italy and chutneys from the British Isles. If you want to know how to make the ultimate Bloody Mary, then this is the book for you. There are innovative dishes such as Tomato Tarte Tatin, Golden Tomato Lasagne with Basil and Vine Tomatoes, classics such as Stuffed Tomatoes, Insalata Tricolore as well as the more unusual Shaker Tomato Cream Pie, and of course pasta in every guise. Lindsey explores in depth the tomato's affinity with eggs, bread and pasta, in salads, sauces, with meat and fish. Some recipes take ten minutes to cook, most take less than thirty, and others need a couple of hours of slow simmering on the back burner while you get on with something else. "The Big Red Book of Tomatoes" is an invaluable addition to every cook's bookshelf.

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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 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

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  • PublisherGrub Street
  • Publication date2011
  • ISBN 10 1908117125
  • ISBN 13 9781908117120
  • BindingPaperback
  • Number of pages456
  • Rating

Other Popular Editions of the Same Title

9780718142049: The Big Red Book of Tomatoes

Featured Edition

ISBN 10:  ISBN 13:  9780718142049
Publisher: Michael Joseph, 1999
Hardcover

  • 9780140262445: The Big Red Book Of Tomatoes

    Penguin, 2000
    Softcover

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