Marc Fosh

Chef Marc Fosh enjoyed the sunshine and Mediterranean approach to cooking when he lived and worked in Basque country, San Sebastian. Mallorca was a more, in his words, sedate place with the island’s unique climate giving spectacular produce.

What a lovely place to live, work and eat! The descriptions of almond, olive and orange groves sounds so beautiful.

Recipes are divided by ingredients rather than meats, appetizers, desserts as you find in many cookbooks: Almonds, chocolate, chorizo, garlic, Iberian pork, lamb, lemons, herbs, mussels olive oil, peaches, peppers, red prawns, rice, saffron, squid, tomatoes and truffles.

It’s no surprise around our home that I love lemon so the Lemon Chicken with marjoram and Artichokes called to me. Also a grand sounding Suquet De Peix which, once I’d read the ingredients, is a seafood stew.

The recipes have ingredients and cooking instructions in ounces and milligrams, temps in Fahrenheit, Celsius or gas mark number. That makes this a handy book for all cooks without a translator app needed.

Much thanks to Netgalley for the complimentary copy of this book. Publication date is May 28, 2019. I will look for more by this author. All opinions are mine and I was not compensated for this review.… (altro)