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Coastline: The Food of Mediterranean Spain, France and Italy

Author: Galletto, Lucio & Dale, David

Description: The perfect paella, the perfect bouillabaisse, the perfect pesto. And much more...A river of gold flows through the crescent that is Spain's east coast, France's south coast and Italy's west coast - the olive oil that is their common cooking medium. They never cook with butter or fat, and they use meat only as an occasional flavouring. They share a love of seafood, garlic, pulses, herbs and vegetables that contribute to robust health without even trying. Coastline explores the way of life of communities with diverse dialects but a common language in the joy of eating...It's a collection of stories, approx. 80 recipes, debates and beautiful images from the fishing villages, farms and cobbled squares around the golden crescent. Woven through the recipes and stories, there's a conversation between travellers about who does it better, with Lucio arguing for the Italians and sometimes grudgingly conceding David's case for the Spanish or the French, while both thank the Greeks for planting the olive trees in the first place...Even if you don't do the cooking, you'll enjoy the journey. And if you're travelling to Spain, France or Italy, you'll know where to eat. Greek colonisation 3000 years ago left a legacy of great dishes and constant debate about who makes the best interpretation, for example . The fish stew known as bouillabaise in Marseilles, suquet di peix in Valencia and zuppa di pesce in Genoa. The chickpea pancake known as socca in Nice, farinata in Liguria and tortilla in Barcelona. The pastry stuffed with wild herbs and ricotta known as barbajuan in Monaco and gattafin in the Cinque Terre. The black rice with squid known as arros negre in Barcelona and risotto nero on the Ligurian Riviera. The spicy stew of peppers and eggplant known as ratatouille in Provence, rattatuia in Liguria and espencat in Catalonia. The basil sauce known as pesto in Italy, pistou in France and pisto in Spain. The anchovy-covered pizza known as coques in Valencia, pissaladiere in Nice, and pizza all'Andrea in Liguria. The pasta with clams known as vermicelli alle vongole in Liguria and fiduea in Valencia. The aniseed-flavoured donut with aniseed known as bunuelos in Valencia and beignet in Cannes and zeppole in La Spezia.


ISBN: 9781743367346

Dimensions: 26 and 21 cm

Publish Date: 1/04/2017

Page Count: 288