I like the fact that this book is arranged by ingredient. The recipes are fresh and healthful (for the most part), and the ones we made were "taste-bud-approved" by the family.

Nourish and NetGalley provided me with an electronic copy of Modern Mediterranean: Sun-drenched recipes from Mallorca and beyond. I was under no obligation to review this cookbook and my opinion is freely given.

This Michelin-starred chef takes a tour through the Mediterranean, showing the region off perfectly with sophisticated and delicious dishes. Organized logically in chapters based on the primary ingredient, the cookbook covers the region's outstanding elements like Tomatoes, Garlic, Saffron, and Truffles. The author takes the time to preface each section with an explanation of the history of the ingredient and how it relates to the area.

There are beautiful photographs, both of the areas around the Mediterranean and of the finished dishes. I like the artistic presentation of the pages, as it is appealing in a similar way to a coffee table book. There is a good mixture of recipes, from simple and sophisticated to the more challenging. Readers will be hard pressed to not be inspired by the region and all it has to offer. The recipes range from Chorizo and Tarragon Soup, to Crusted Rack of Lamb, to Mussels with Tomato, Parmesan, and Basil, and Churros with Hot Chocolate and Orange Blossom Dip. I was completely impressed with the knowledge of the author as to the ingredients and region, so I would highly recommend Modern Mediterranean to readers looking to try the cuisine at home.

Paging through this cookbook feels like taking an eating tour through a lush Mediterranean summer. Recipes are organized alphabetically by featured ingredient (almonds, chorizo, garlic, etc.), which makes sense for reading through, but may be a bit confusing if you're looking for something to make for dinner and don't think to look for pork under "Iberian pork". Beautiful photography accompanies most dishes. Recipes include grams and ounces, which American cooks who aren't used to a food scale in the kitchen will appreciate!

I was looking for a more readily accessible cookbook...i.e., something for the everyday cook. While I found this book intriguing, I question whether the everyday Mediterranean cook would purchase this. However, if you have an aspiring chef in your family, or someone who just enjoys reading a cookbook as an 'armchair' traveler, then this would make a wonderful gift!

Filled with charming pictures, the recipes are presented in both standard U.S. measurements, as well as metric, so there's no need to use a conversions calculator!

I very much enjoyed this one. Very informative. I loved the recipes I have made and I know this is one I will be purchasing when I get the chance.

I do recommend

Loads of fabulous recipes, but only two or three I would ever attempt myself. Seriously, I suspect not many people have bee pollen readily available in their store cupboards. It's a great resource if you're a foodie who enjoys spending hours in the kitchen putting together intricate dishes to entertain your friends, but sadly, that's not me.
So while I've made a mental note to seek out Marc Fosch's restaurant if I'm ever in Palma, I'll stick to the sangria recipe, and maybe try the simplest recipe I can find in the book when I'm entertaining and want to make a serious impression!

I think this book had great pictures, but not enough recipes. There were some simple recipes that did not seem to be that innovative

Modern Mediterranean is a beautiful book to look at. Not only are their gorgeous pictures and stories of where each ingredient originated, there are also fantastic recipes tying into those ingredients. I love the way this book is set up by ingredient and not type of dish. It makes it easier to find something specific to make when a craving strikes. There are plenty of fantastic recipes to choose from and they all look incredibly modern and fancy, so you can impress them with your new recipes. This is the type of book I like to keep out on my cookbook holder or on the coffee table for company to be able to thumb through. I recommend this book to anyone who enjoys cooking or learning about different regions of the world.

This cookbook is prepared by a chef that has cooked in the Mediterranean. He recommends buying ingredients from a farmer's market. The book is divided according to ingredients. There's a section on walnuts, tomatoes, peaches, etc. There are good color photos, and some recipes are very easy to make. However, I probably won't make the majority of them, because they're either too complicated or too hard to find the ingredients. It's a good cookbook for people who want true authentic Mediterranean food.

I loved this beautiful cook book: Modern Mediterranean by Marc Fosh. It was very colourful with great Illustrations throughout and clear how to prepare and cook your meal. The ingredients were easy to find in your local supermarket. Plus, it was seasonal which I loved even more.
The recipes throughout were lovely and I have started to cook them and I have found them easy to do and delicious. I had the thumbs up from my Hubby and friends who came around for a dinner one evening.

Highly recommend this book.

Big Thank you to NetGalley and Nourish Books for the galley in exchange for a review.

Modern Mediterranean by Marc Fosh is a book of recipes that has so many healthy and interesting options. The images are both stunning and drool-worthy, which really piques the reader’s interest in the region and its food. As well, the instructions are easy to follow, although some ingredients might be difficult to find in a local store.

I have always wanted to travel to the Mediterranean and Marc Fosh has definitely provided me with a small taste for the area. The book begins with a little history about the author and his philosophy regarding fresh, seasonal, and local food. It is one that is admirable, however, living in Canada does provide challenges in creating these recipes using local ingredients.

The way that the book is divided into sections based on a single ingredient is quite intriguing. For example, there are options based on almonds, chocolate, lamb, and olive oil. All of the flavours of the region are explored and celebrated in this Mediterranean cookbook.

While I found quite a few yummy and unique recipes in Modern Mediterranean, some of the items are either expensive or not easy to find where I live. If you are a fan of the area or the cuisine, this is definitely one collection of recipes to check out. It has given me a real travel itch!

This cookery book, Modern Mediterranean, is split into 18 chapters by a key ingredient. The book includes recipes for Almonds, Chocolate, Chorizo, Garlic, Iberian Pork, Lamb, Lemons, Herbs, Mussels, Olive Oil, Peaches, Peppers, Red Prawns, Rice, Saffron, Squid, Tomatoes and Truffles. There are also extra sections on Spices, Slow food and Fresh chicken stock. The Squid chapter also includes recipes using an octopus and Truffles also has mushroom recipes.

Each of the chapters open with a interesting introduction explaining the history and provenance of each ingredient and when each ingredient is at its best. There is a mixture of savoury and sweet dishes in some of the chapters, and some of the recipes cross over by also using key ingredients from another chapter. Some of the recipes also include an introduction.

There are around 100 mouth watering recipes, includes colour photographs for most of the dishes and has both metric and imperial measurements.

The recipes look easy to follow, with most ingredients available in the English supermarkets. I would certainly try the Simple scrambled eggs with wild mushrooms and chorizo for lunch, Pork loin braised in milk for my dinner and finish off with Roasted peaches with lavender caramel and creme fraiche.

I received this book from netgalley in return for a honest review.

A big thank you to NetGalley and Nourish for the wish ARC. I am voluntarily reviewing this book. Very different and exotic recipes! How fun it would be to try them. It's just not possible for me, where I am currently living. The spices just aren't available and raspberries are just a super nice memory! 3 1/2 stars

I am speechless. One of the best cookbooks I saw in a very long time!

Unfortunately, the majority of the recipes are beyond my culinary skills, and I know that I would fail with the majority of these. My plan right now is to purchase this cookbook, and once I get better I'll get to cook all of these recipes!

The author took so much care to introduce every main ingredient - the cookbook is divided by main ingredients as chapters. My favourite is the mushroom part which is something I'm familiar with, and I'll be able to try.

I could not be happier.

What a nice cookbook! The material is well written and presented in an easy to follow manner. I look forward to trying out several of these recipes.

I really enjoy this book - as a vegan i thought there may have been more meat/fish free recipes, but overall it is a lovely book, My husband is a meat eater so there are lots of choices for him, i know he will want to try the roasted ribeye with a herb and grain mustard crust and some of the fish dishes like the basked mussels with tomato, Parmesan and basil... I haven’t managed to cook anything from the book but i will definitely be trying out some of the vegan ideas - like the peach and saffron chutney, sounds amazing. I might also buy this book when it is published as the pictures are beautifully illustrated. Thanks to Netgalley and Marc Fosh for allow me the ARC of this beautiful book.

What a great cook book! I loved the way it is organised based on main ingredient, rather than starter-main-desert. Lots of beautiful pictures as well, that is very important to me, since I tend not to make the recipes that don't have a photograph of the finished product, it just makes it easier to assess the difficulty and suitability for the occasion.

Each section has a short introduction with a personal note from the author Marc Fosh. I planned to read them all later, but haven't gotten round to it yet, the food was just too appealing.

The dishes range from quite easy to needing quite some work and from pretty much store cupboard (you can always substitute sherry vinegar for white wine vinegar), to extensive foraging required (no, I wouldn't know where to get quails, rabbits, sobrasada, or kumquats at short notice).

I have tried a number of the recipes and they all came out wonderfully.

Lemon Chicken with Marjoram and Artichokes and Salsa Verde

description

You know you have a hit when your guests ask for the recipe, not once to be polite, but twice to make sure they get it. Quick and easy recipe for a tart and fresh summer chicken dish. I served it with mini potatoes with Salsa Verde.


Saffron, Raspberry and Orange Blossom Crema Catalana

description

Big success! Luxurious, silky Crema Catalana with the subtle aroma of saffron and orange blossom. Not too difficult to make, took quite a bit more oven time than indicated, but that is probably due to the oven. Will make this again for sure.


Menjar Blanc with Rosewater, Raspberry and Pomegranate Syrup

description

Tasty, lemony, firm cornstarch-set pudding with a tart, fragrant, fruity sauce. The sauce was the hero of the dish, I will probably make it again and serve it with a simple set custard. The almond flavour got a bit lost between the lemon and the sauce.

Lemon, Anise and Olive Oil Madeleines

Very lemony, acidic and tasty. If you use 12-15 aniseed seeds for +/- 36 madeleines it's no wonder that the aniseed flavour is nowhere to be found. If I'd make them again I would either leave it out or substitue with more ground aniseed. They were better after a few days in a tin.

Salad of Iberian Ham with Grilled Peaches, Hazelnuts and Goat's Cheese Dressing

The combination of the ham (substituted for Serrano Ham), the warm peaches and goat's cheese was nice. Didn't like the hazelnuts, but that's down to personal taste. The dressing was rather thick, more like a sauce and way too much.


Still on my list:
Fennel, Chorizo and Tarragon Soup
Mallorcan-Style Stuffed Aubergines
Peach and Raspberry Sangria
Cherry Tomanto, Pomegranate and Feta Salad
Celeriac, Truffle, Smoked Bacon and Thyme Soup

Beautifully presented book, lovely photographs and lovely fresh recipes, although some ingredients maybe hard to source in some cases. I did like the presentation and the look into cooking Mediterranean food.
The glimpse that was provided through the recipes was like I had been transported to the Mediterranean shores, with all the sunshine and fresh produce making a great journey.

Marc Fosh's Modern Mediterranean is a gorgeous treat for the eyes and stomach.

How an author decides to organize their book, and subsequently the Table of Contents, usually tells us a great deal about the book. In Marc Fosh’s book, the Table of Contents is organized by primary ingredient.

Each chapter begins with an introduction ranging from a page to two pages discussing the ingredient at hand, including the history, personal anecdotes, various uses both in culinary and in medicinal, and how to pair it with other ingredients. I found each introduction extremely interesting – did you know that saffron is considered an aphrodisiac and is believed to relieve the symptoms of a hangover? Or that Valencia is the only producer of rice in Spain and that Spain is the second largest producer of almonds? These little tips and trivia can enrich your understanding and appreciation to some everyday (and some not-so-everyday) ingredients.

Although there’s certainly a place for books that are primarily about the history of food, most of us pick up a cook book for the recipes. After all, it’s a cook book. Fosh’s book does not disappoint here. There are recipes for homemade harissa (a spicy condiment akin to sriracha), aioli, oven sun-dried tomatoes (this is an umami bomb!), and salsa verde to name a few. But the real prize here are the entrees. Between the Iberian Meatballs with Spiced Pumpkin and Chickpea Stew and the Saffron-crusted Baked Cod, we see an abundance of flavors and preparations. We tested a few different recipes, and our favorite Spicy Chicken and Harissa Ragout with Smoked Chorizo was a flavor-packed meal that worked really well in our meal prep for the week.

In summary, I was very impressed with Modern Mediterranean. Aside from the wonderful recipes and introductory chapters on ingredients, the book is also a feast for your eyes as it’s jam-packed with gorgeous photos of landscapes, dishes, and ingredients. You’ll want to feature this one prominently where ever you display your most beautiful cookbooks.

Modern Mediterranean is a lovely cook book that is also more. Fosh takes the reader on a journey through the ingredients that make Mediterranean food what it is. There is a clear love for the region and its food in this cook book. As others have noted, Fosh 's writing is very simple and therefore elegant in this book. That means that the recipes and accompanying text are easy to read and engaging. The book is interspersed with stunning photos of the food and the ingredients, which I absolutely adored. There was some serious food envy going on, as none of my cooking efforts have ever looked that stunning. I have saved away a few of Fosh' recipes, especially the one for tomato sauce and some of the more simpler, not as meat heavy dishes. Can't wait to make them soon!