Moorish (eBook, PDF) - Tish, Ben
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'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.
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Produktbeschreibung
'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.
  • Produktdetails
  • Verlag: Bloomsbury UK
  • Seitenzahl: 288
  • Erscheinungstermin: 18.04.2019
  • Englisch
  • ISBN-13: 9781472958082
  • Artikelnr.: 55419261
Autorenporträt
Ben's love of food started at an early age in the seaside town of Skegness. Very busy parents meant that Ben spent a lot of time with his Jewish grandmother, a feeder if ever there was one and a brilliant home cook.
At 19-years-old he moved to London to work as a 3rd commis chef at The Ritz, London. A baptism of fire ensued over the next two years followed by a move to the ultra cool restaurant Coast, where Ben worked with Jason Atherton and Stephen Terry. After working at a number of Michelin-starred restaurants Ben found himself at a high-end Italian restaurant in London's Mayfair which proved to be the turning point for his style. The kitchen's focus was on seasonality, with impeccable produce treated with the utmost respect. From there Ben then spent time at the remote Crinan Hotel in the West Highlands of Scotland where the supplier relationship was paramount and the only way to work was to be completely in tune with the seasons. Returning to London, Ben joined the Salt Yard group, which focused on the cuisines of Spain and Italy, serving tapas-style dishes with a modern spin. As Chef Director he went onto open several award-winning restaurants with the group.
In 2018 Ben joined the Stafford London as their Culinary Director, overseeing all the food operations, and this year Ben will be leading on new restaurant projects with the Stafford, focusing on his love of Mediterranean cooking.
This is Ben's third cookbook, having previously written Salt Yard Food and Wine (2012) and Grill, Smoke, BBQ (2016). He regularly appears on TV including shows such as Saturday Kitchen, Masterchef and Sunday Brunch.
Ben lives in East London with his wife Nykeeta and his French bulldog Piglet.

@ben_tish / chefbentish.com
Inhaltsangabe
Introduction

Breakfast, Brunch & Bread
Fresh
Grilling and Smoking
Slow Cooked
Sweet and Sour
Fruits
Sweet Baking
Drinks
Sauces and Marinades

About the author
Index
Rezensionen
Enjoy the latest from Ben Tish, a beautifully photographed book full of food you want to eat. Chargrilled lamb chops with cumin and mint vinaigrette; sherry-glazed rib of beef with blackened onions, yoghurt and za'atar; grilled peaches with rose water and buttermilk panna cotta... Need I go on? The Times