Moorish: Vibrant recipes from the Mediterranean
Apr 2019 · Bloomsbury Publishing
Ebook
288
Pages
About this ebook
'I've been submerged in the cuisines and food culture of Spain and Italy for well over a decade and explored the many regions of these magnificent countries with their markedly different styles and nuances. Throughout the years I've become more and more intrigued by the regions where the Moorish influence has left a pronounced mark and combined seamlessly with the local flavours and ingredients to produce an exotic, full flavoured and vibrant cuisine.'
Within these pages, Ben Tish explores this further with over 100 mouth-watering recipes guaranteed to delight anyone who eats at your table. Spices, fruits and incredible flavours that the Moors introduced, such as cumin, cardamom, saffron, coriander, ginger, apricots, watermelons and pomegranates were absorbed into the cultures of Spain, Sicily and Portugal, creating big flavoured dishes with a sun-soaked, exotic taste of North Africa and the Arabic world combined with local heritage, all of which can be found in this book.
With chapters such as breakfast, brunch and bread, grilling and smoking, fresh, and sweet and sour, Ben offers his own interpretations of these classic recipes, including shakshuka, red prawn crudo, spiced venison and quince pinchos, wood-baked Moorish chicken pine nut and raisin pie, slow cooked fish and shellfish stew with saffron and star anise and octopus and smoked paprika with black beans and rice.
This food to share and enjoy, bringing a little extra flavour to your kitchen.
Within these pages, Ben Tish explores this further with over 100 mouth-watering recipes guaranteed to delight anyone who eats at your table. Spices, fruits and incredible flavours that the Moors introduced, such as cumin, cardamom, saffron, coriander, ginger, apricots, watermelons and pomegranates were absorbed into the cultures of Spain, Sicily and Portugal, creating big flavoured dishes with a sun-soaked, exotic taste of North Africa and the Arabic world combined with local heritage, all of which can be found in this book.
With chapters such as breakfast, brunch and bread, grilling and smoking, fresh, and sweet and sour, Ben offers his own interpretations of these classic recipes, including shakshuka, red prawn crudo, spiced venison and quince pinchos, wood-baked Moorish chicken pine nut and raisin pie, slow cooked fish and shellfish stew with saffron and star anise and octopus and smoked paprika with black beans and rice.
This food to share and enjoy, bringing a little extra flavour to your kitchen.
About the author
Ben Tish has established himself as cooking at the forefront of modern Spanish and Italian tapas-style cuisine. With an emphasis on well executed, informal dining and sharing, flexibility is key.
Prior to starting at Salt Yard in 2006, Ben spent his career working with Jason Atherton and Stephen Terry at various ground-breaking London restaurants, learning classical techniques along with inspired cooking formulas. Ben has also fronted the 3-rosette modern Italian Al Duca where he fell in love with the ingredients led approach of Italian cookery, and was Executive Chef of the Crinan Hotel in the west highlands of Scotland.
Ben appears regularly on Market Kitchen, Saturday Kitchen, MasterChef and Sunday Brunch. Ben has also features regularly in the food columns of broadsheets and magazines and writes regularly for the Guardian, Independent and Noble Rot magazine.
In 2012 Ben released Salt Yard: Food and Wine from Spain and Italy, a restaurant cookbook and in 2016 his second cookbook Grill, BBQ, Smoke, was published by Quadrille.
@ben_tish / chefbentish.com
Prior to starting at Salt Yard in 2006, Ben spent his career working with Jason Atherton and Stephen Terry at various ground-breaking London restaurants, learning classical techniques along with inspired cooking formulas. Ben has also fronted the 3-rosette modern Italian Al Duca where he fell in love with the ingredients led approach of Italian cookery, and was Executive Chef of the Crinan Hotel in the west highlands of Scotland.
Ben appears regularly on Market Kitchen, Saturday Kitchen, MasterChef and Sunday Brunch. Ben has also features regularly in the food columns of broadsheets and magazines and writes regularly for the Guardian, Independent and Noble Rot magazine.
In 2012 Ben released Salt Yard: Food and Wine from Spain and Italy, a restaurant cookbook and in 2016 his second cookbook Grill, BBQ, Smoke, was published by Quadrille.
@ben_tish / chefbentish.com
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