The photos and descriptions in this book were mouth-watering. Mediterranean dishes, focused on local, seasonal and organic ingredients, organized into 18 short sections based on the main ingredient (almonds, garlic, chorizo, lemons, tomatoes, etc.) - I was hungry just reading about them! However, I would've like more vegetarian options, and many of the recipes seemed pretty complicated and/or used ingredients that are definitely NOT local to where I live (nor are they likely affordable or even findable in some cases).

I only wish I had time to test every single recipe in this book! Everything looks and sounds mouthwatering.

Marc Fosh has bought the beautiful island of Mallorca Spain into our homes with its local cuisine, featuring eighteen of his favorite ingredients.

First I have to say this is a beautiful cookbook! At first glance, I thought this cookbook might be too complicated for me. But after taking a good look at the recipes that I felt I might personally be interested in, they weren't at all as complicated as I initially thought.

This book inspires you to cook fresh, seasonal food. Each recipe has cooking time, preparation time and approximate servings. The recipes are clear and concise and Chef Fosh does an excellent job of telling you about the ingredients and some history behind them.

Overall I enjoyed this cookbook. Personally, there are ingredients that I don't have interest in, but the recipes overall are interesting, and the photos of the food along with the pictures of Spain are wonderful. I look forward to trying SPICY CHICKEN and HARISSA RAGOUT with SMOKED CHORIZO, LEMON CHICKEN with MARJORAM and ARTICHOKES, TUMBET & THE PERFECT TOMATO SAUCE to name a few!

Sorry - recipes not for me. Far too complicated with far too many ingredients. I can not recommend it.

I absolutely loved this book and will definitely be buying the hardback version when it’s published. I loved the way the book was organised by ingredients! Sometimes you need a reminder that the simple things are the best - the olive oil fried prawns with chilli and garlic is now a staple in our family meal planning. Finally our children are devouring prawns like there’s no tomorrow! The pictures are stunning and it feels like we have a little bit of the Med in our home. Thank you for the chance to review this wonderful book.

Great Book!
The best thing I find in this book is that I already knew of almost nothing in this book. So many recipe books, while beautiful, have many things I have made or eaten before. The first thing reading this book makes me want to do is find a local Mediterranean restaurant that isn’t just a “pita” spot. The next thing is visit a local market as a big focus of the into is utilizing local foods. The author makes sure to tell you it is OK to make substitutions in the recipe to keep it local and simple.

It is organized in sections by ingredient instead of by “apps, mains, dessert, etc”. I like this approach because you could build a meal on a signature ingredient, or just jump to what is in season or you find an abundance of.

The first two recipes I plan on trying are: mussels with tomato, Parmesan, and basil and a peach and saffron chutney.

The author introduces you to his culinary history and the history of Mallorca and its’ abundance of fresh produce and seafood. You will be enticed to visit Mallorca and enjoy its’ array of sumptuous food after you read this cookbook!
You will need to have access to fresh or frozen seafood, pomegranates, almonds, bee pollen, chorizo sausage, figs, and a Spanish shop that sells spices and seasonings in order to make these recipes like the author does.
The recipes are for an experienced cook, as you will be dicing, using a food processor, sautéing, and using techniques that may be new to you.
You will discover recipes for WHITE CHOCOLATE SOUP with CARAMELISED FIGS, CHURROS with HOT CHOCOLATE and ORANGE BLOSSOM DIP,FENNEL, CHORIZO and TARRAGON SOUP,SPICY CHICKEN and HARISSA RAGOUT with SMOKED CHORIZO, and GRILLED ASPARAGUS with ORANGE DRESSING and ROMESCO SAUCE.
Enjoy Mallorcan Mediterranean cooking!

This is a beautifully presented book. I found myself transported back to holidays in Mallorca and the wonderful food. I love experimenting with different recipes from around the world and I love cooking Spanish food. I am looking forward to trying turkey stew with almonds and rosemary crusted pork and more. I would also consider buying a paper copy of this book.

Thank you to Netgalley for my copy.

Modern Mediterranean is a beautiful cookbook from Marc Fosh, whose eponymous Michelin-starred restaurant in Mallorca is famed for its aesthetic as well as use of top-notch ingredients. This vibrancy is reflected throughout the pages, which are filled with inventive recipes organized by ingredient and tailored to the home chef. Fosh's writing and gorgeous photos make even such meals as a crusted rack of lamb refreshingly accessible. For ingredients that may be unfamiliar to home chefs, Fosh explains them in detail without being pedantic. Those looking to incorporate fresh and exciting flavors into their home meals will be delighted.

Stunning, informative and tasty.

I have a deep love of ethnic cookbooks that explain why recipes are relevant. It teaches one about other cultures while giving someone a chance to experience the food for themselves. MODERN MEDITERRANEAN has an interesting breakdown. Rather than breaking the cookbook down by types of recipes, it breaks them down by ingredient that is important and explains its significance in the culture. It was very interesting.

The photos are gorgeous, but that’s to be expected in any book about the Mediterranean.

Normally I would deduct a star because there isn’t a nutritional breakdown for the recipes (because there is a definite checklist I go through when looking at a cookbook), but the way the book is divided gives enough of a bump that it cancels out the minus one.

I have cooked two of the recipes - I made my own harissa last night - and also used Marc's recipe for tomato sauce. I'm looking forward to cooking some of the seafood recipes at the weekend. The recipes are practical, easy to follow and not overwritten.

But this book is something more than a cook book. Its beautifully illustrated. The writing style is calm and soothing; there's no hyperbole or showing off here. This is like sitting outside a bar on a warm summers evening and having the very great privilege of talking through the menu with a great chef. This book reminded me of every wonderful mediterranean holiday I have ever been on. Often I dislike the ingredient by ingredient focus, but here it works marvellously, as Marc weaves recurring and new flavours across savoury and sweet dishes.

I have to admit that I enjoyed this book the most when I was reading it aloud to my husband in bed. You might imagine that qualifies this very fine book for the "food porn" label. I disagree. This is food erotica. Loved it.

In fact IO would go so far as to say this is the loveliest cookbook I have seen in a long long time. Thankyou Marc.

This is an excellent cook =book that sections its recipes into chapters based on particular ingredients rather than types of meals. While it's not set out as user friendly as other book, it is still clear and simple enough to follow. Its an authentic and much needed book for any kitchen. There are photos of most recipes, which is awesome; nothing puts me off more than a cookbook without images of the final products.