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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Amazon 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 --This text refers to an out of print or unavailable edition of this title.
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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Most Helpful Customer Reviews
10 of 10 people found the following review helpful
By A Customer
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!
5 of 5 people found the following review helpful
By Linda
Format:Paperback|Amazon Verified Purchase
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?
2 of 2 people found the following review helpful
By DebC
Format:Paperback
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. There are recipes for every type of tomato and a lot of interesting information.
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Most Recent Customer Reviews
4.0 out of 5 stars
Great Selection
The earlier and smaller in size issue was easier to use. This one somewhat too big for the kitchen, but the recipes are still as marvelous
Published 2 months ago by Brian Osborne
5.0 out of 5 stars
Without doubt, this is a great cookery book....
If I were asked to name my top ten cooking titles this book would definitely be included.
Scholarly, exhaustive, tempting and so readable. Read more
Scholarly, exhaustive, tempting and so readable. Read more
Published 3 months ago by Mr. Edward Lewis Heath
5.0 out of 5 stars
Tomatoes and Me
I thought that no one else had the passion and affection for the common tomato that I have. I was wrong.
Read this book. Read more
Read this book. Read more
Published 4 months ago by Bly Grant
5.0 out of 5 stars
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 16 months ago by Linda
5.0 out of 5 stars
excellent, recommended
Another classic from Lindsey Bareham - hundreds of magnificent recipes, a carefully balanced selection, never boring, always inspiring. Highly recommended.
Published on 12 April 2001
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