Tomatoes & Mozzarella: 100 Ways to Enjoy This Tantalizing Twosome All Year Long

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Overview

Anyone who has ever tasted just-picked, juicy tomatoes still warm from the sun combined with soft, creamy mozzarella knows without a shadow of a doubt that this is simply heaven on a fork. At last there is a cookbook that celebrates the simple sophistication of this classic combination. Perfect for year-round cooking, the 100 recipes in Tomatoes & Mozzarella come from a variety of cuisines, from the Mediterranean to the American Southwest, in full color, and go far beyond the classic insalata Caprese. ...

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Tomatoes & Mozzarella: 100 Ways to Enjoy This Tantalizing Twosome All Year Long

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Overview

Anyone who has ever tasted just-picked, juicy tomatoes still warm from the sun combined with soft, creamy mozzarella knows without a shadow of a doubt that this is simply heaven on a fork. At last there is a cookbook that celebrates the simple sophistication of this classic combination. Perfect for year-round cooking, the 100 recipes in Tomatoes & Mozzarella come from a variety of cuisines, from the Mediterranean to the American Southwest, in full color, and go far beyond the classic insalata Caprese. They range from simple and colorful springtime essentials like Red and Yellow Tomatoes with Mozzarella and Asparagus to comforting cool-weather main courses like Winter Seafood Lasagnetti, bursting with shrimp, scallops, tangy tomatoes, and melt-in-your-mouth mozzarella. There are dishes for brunch, appetizers, soups, salads, main courses, and more. Every recipe calls for fresh, canned, or sun-dried tomatoes combined with fresh or packaged mozzarella cheese. Filled with stylish and contemporary full-color photos, Tomatoes & Mozzarella provides mouthwatering inspiration to every tomato and mozzarella lover.

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Editorial Reviews

Publishers Weekly
The combination of tomatoes and mozzarella on pizza could hardly be more ubiquitous and familiar. But Harron and Sikora demonstrate that the two ingredients can be paired in many other ways, some obvious, others surprising. The authors (Harron's a professional chef; Sikora co-owns a restaurant chain) include recipes for every course except dessert, though the largest number are for snack foods or small dishes such as Pistachio Confetti Canap s or Mozzarella Crostini with Ginger Tomato Jam. Most also have a Mediterranean flavor: naturally, there is a chapter on pasta, and Italian items like Prosciutto-Draped Crostini and Caprese Chopped Salad dominate other sections. In some cases, the inclusion of mozzarella seems frivolous, though few people are likely to protest, for instance, the addition of cheese to the normally cheeseless Catalan Tomato Bread. An introductory section describes the different varieties of tomatoes and mozzarella, though not at great length; in particular, there is less on heirloom tomatoes than readers might hope for. Especially when tomatoes are in season, readers will find this book a great resource of ideas for innovative combinations of the two. Color photos not seen by PW. (May) Copyright 2006 Reed Business Information.
Library Journal
The recipes in this attractive book are far more diverse than one might expect, ranging from a chopped version of the classic Caprese Salad to Stuffed Poblano Chiles with Tomato-Avocado Salsa to Rich Tomato Pot Pie. Harron, a chef and restaurant consultant who leads food and wine tours in France, and Sikora, co-owner of the Bobby McGee's restaurant chain, include their favorite combinations from a variety of cuisines, not only Italian. They also offer a brief introductory section that even explains how to make your own fresh mozzarella. For larger collections. Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9781558322998
  • Publisher: Harvard Common Press, The
  • Publication date: 5/25/2006
  • Series: Williams Sonoma Mastering Series
  • Pages: 176
  • Product dimensions: 8.00 (w) x 8.00 (h) x 0.72 (d)

Meet the Author


Hallie Harron, a professional chef and restaurant consultant, is the author of Not Your Mother's Fondue and Cheese Hors d'Oeuvres. She divides her time between Encinitas, California, and France, where she conducts food and wine tours to Paris and Provence.

Shelley Sikora is co-owner of the Bobby McGee's restaurant chain and is also the author of An Italian Affair. She lives in Scottsdale, Arizona.

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Customer Reviews

Average Rating 5
( 4 )
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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted May 13, 2014

    Give me my cheswoman give me my chese

    I lve cheses

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 15, 2012

    Laurel

    Is here to chat sure. And ps that is my fave face :{) i do it all the time.

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted August 15, 2012

    Hi

    I'll chat(0,0) it's an owl.

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted August 15, 2012

    To Laurel

    Well i saw it on Victorious and i love mustaches. So i can do it too. So what do you want to talk about? ~Aria [•_•]

    0 out of 1 people found this review helpful.

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