Lemons, Salt & Olive Oil. The Foundations of Mediterranean Cooking
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- Nombre de pages256
- Date de parution06/05/2027
- FormatePub
- ISBN978-1-80712-001-6
- EAN9781807120016
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurQuadrille
Résumé
Travel across the Mediterranean, looping together the flavours, ingredients, techniques and traditions of the region and their common connections. Vibrant and packed with flavour and freshness, Mediterranean food is more than a cuisine - it's a shared culinary language, where dishes cross cultural and geographical boundaries. Jordon King is obsessed with the parallels between recipes across the Mediterranean - in Lebanon a bread salad is Fattoush; in Pisa, Panzanella.
Valencian seafood in escabeche becomes Neapolitan zucchini alla scapece. Turkish muhammara dip is a sibling to Romesco sauce from Spanish Catalonia. In Lemons, Salt & Olive Oil Jordon draws on well-known Mediterranean dishes to create modern classics. You'll find a Baked Chicken with Fish Sauce that celebrates the sweet juices of figs, Spicy Lamb Lasagne inspired by Tunisian and Sicilian flavours, Pork Chops with Burnt Peach & Pepper Salsa which combine the tartness of fruit with the richness of meat.
By understanding the origins and building blocks of established favourites, including salads and mezze, fried vegetables, broths and braises, grains and greens, bread and dough, stuffed veg, and pickles and preserves, you will learn to cook with confidence and maximise flavour.
Valencian seafood in escabeche becomes Neapolitan zucchini alla scapece. Turkish muhammara dip is a sibling to Romesco sauce from Spanish Catalonia. In Lemons, Salt & Olive Oil Jordon draws on well-known Mediterranean dishes to create modern classics. You'll find a Baked Chicken with Fish Sauce that celebrates the sweet juices of figs, Spicy Lamb Lasagne inspired by Tunisian and Sicilian flavours, Pork Chops with Burnt Peach & Pepper Salsa which combine the tartness of fruit with the richness of meat.
By understanding the origins and building blocks of established favourites, including salads and mezze, fried vegetables, broths and braises, grains and greens, bread and dough, stuffed veg, and pickles and preserves, you will learn to cook with confidence and maximise flavour.