The Big Red Book of Tomatoes.

ISBN:

9781909166660

Title:

Author:

Bareham, Lindsey.

Personal Author:

Bareham, Lindsey.

Physical Description:

1 online resource (462 pages)

Contents:

Cover -- Title -- By The Same Author -- Copyright -- Contents -- Acknowledgements -- Introduction -- Note on Seasonings and Health Risks -- All You Need to know About Tomatoes -- History -- So What is a Tomato and are They Good for You? -- Grown for Flavour? -- Fridge or Fruit Bowl? -- Popular Varieties on Sale -- Tins, Bottles, Tubes and Packets -- A Word About Genetically Modified Tomato Products -- A Grower's Guide -- Tomato Technique -- How to Peel a Tomato -- Removing the Seeds -- A Word About Seeds -- To Make Passata/Raw Tomato Pulp/ Raw Tomato Purée -- To Make Tomato Concassé/Diced Tomato -- To Make Tomato Sheets/Petals -- To Make Tomato Roses -- Tomatoes Alone -- In the Oven -- Under the Grill -- In the Pan -- Chilled Dishes -- Tomato Soups -- Tomatoes and Bread -- Tomatoes and Eggs -- Salads, Vinaigrettes and Dressings -- Salsas -- Tomatoes With Other Vegetables -- Tomato Tarts -- Tomato Sauces -- Tomatoes and Pasta -- Tomatoes and Rice, Grains and Pulses -- Tomatoes with Fish and Seafood -- Tomatoes with Poultry, Game and Meat -- Dealing with a Glut -- Green Tomatoes -- Sweet Tomatoes -- Tomato Juices and Cocktails -- Conversion Charts -- Bibliography -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking (Tomatoes).

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

London :

Grub Street,

2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.65642	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

More than 400 recipes--from beloved classic to new inspirations--that celebrate the tomato in its many mouthwatering preparations around the world.

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're a gardener, the next time you're stuck with a load of tomatoes that won't ripen, why not try Lindsey's irresistable green tomato tart with zabaglione cream?

In this lively, inspirational cookbook featuring more than 400 recipes, the fruit we love 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. And 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 Lasagna with Basil and Vine Tomatoes, classics such as Stuffed Tomatoes and Insalata Tricolore, as well as the more unusual Shaker Tomato Cream Pie, and of course pasta in every guise.

Bareham explores the tomato's affinity with eggs, bread and pasta, as well as its ubiquitous appeal in salads and sauces, or paired with meat and fish. For lovers of quick dishes or slow simmering on the back burner, The Big Red Book of Tomatoes is an invaluable addition to the kitchen shelf.

Author Notes

Lindsey Bareham started to cook seriously when she was asked to edit the restaurant section of Time Out. Over the years she's cooked most cuisines and most styles of food, learning as she went along. She wrote a daily after-work recipe for the London Evening Standard for eight years and currently writes the daily Dinner Tonight and Friday Masterclass for The Times T2. She also writes a monthly column for Saga Magazine. Author of twelve cookery books, her latest is Pasties, an appreciation and exploration of the Cornish pasty.Lindsey enjoys cooking imaginative, seasonal food with simple but explicit instructions, making real food accessible to the most inexperienced cook. Her speciality is turning ordinary ingredients into something special. Lindsey's style is relaxed and easy, encouraging her readers to get stuck in rather than regard good food as the preserve of chefs and foodies. As an ex-restaurant critic and shopping sleuth, with a greedy interest in food, she is forever trying out new ingredients and combinations of food but a traditional cooking background provides a good balance of classic and experimental.