- Paperback: 384 pages
- Publisher: Penguin Books Ltd; New edition edition (29 Jun 2000)
- Language English
- ISBN-10: 014026244X
- ISBN-13: 978-0140262445
- Product Dimensions: 19.4 x 13 x 2.6 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 428,153 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Amazon.co.uk 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
--This text refers to an alternate
Paperback
edition.
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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Paperback
This marvellous book has provided me with a comlete guide to tomatoes and their uses. I have to admit the first recipe I tried was the 'Bloody Mary' and I've not looked back. Spagetti Caprese is a definate favourite although I could go on and on! Barehams relentless exploration of one food stuff is facinating and I can't wait to get hold of her book on soups!
4 of 4 people found the following review helpful
Format:Paperback
My copy of this book is covered with stains (some of it drool thanks to saliva-inducing descriptions). Entertainly written, full of good recipes which always work, no irritating out of focus photos. It's particularly useful if you grow tomatoes and have a glut at the end of the season. Lindsey Bareham is a National Treasure. The book is quite clearly in demand otherwise secondhand copies wouldn't cost so much, so why don't the publishers re-issue it?
6 of 8 people found the following review helpful
Format:Paperback
Another classic from Lindsey Bareham - hundreds of magnificent recipes, a carefully balanced selection, never boring, always inspiring. Highly recommended.
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Most Recent Customer Reviews
Home-grown heaven
This chunky book is as stuffed with useful and delicious recipes as our greenhouse is with tomatoes at the end of every summer, so it is perfect.
Published 4 months ago by Linda
All the recipes under the sun
This is a superb book best suited for those like me who grow their own tomatoes and do not want to turn a glut into another batch of sauce or chutney. Read more
Published 8 months ago by DebC
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