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.

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.

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.

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!

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

Okay, I'll just come out and say it: after not having eaten pork (or poultry or beef, for that matter) for over 20 years, I'd almost go back to eating the stuff for Tosh's Mallorcan-Style Stuffed Aubergines (that's "eggplant" for those of us in the U.S.). Good grief, that looks good...as does pretty much everything else in this cookbook. The good looks can be attributed to the yummy recipes, sure, but it quite literally looks good due to the lovely photography and a photo for every recipe. Thanks for that, Chef Fosh!

Some of the ingredients (essence of orange blossoms, for instance) might be a little challenging to acquire, but don't let that stop you. This cookbooks elevates ordinary ingredients (Fosh's favorite 13 ingredients to work with) while taking unusual ingredients and making them seem simpler. To repeat myself, it's a lovely book. For now, I don't plan on eating meat again, so I guess I'll just have to start elsewhere...say, with Roasted Peaches with Lavender Caramel and Creme Fraiche. Yum!

Modern Mediterranean

A cook book with delicious Mediterranean recipes which are easy to follow and to prepare. The first recipe I tried (as I had the ingredients) was, Poor Man’s Potatoes with chorizo and second, the garlic dip was just divine. In fact all of the looks look amazing. A cook book for everyone who loves the taste of the Mediterranean.
Thank you to Netgalley, the publisher and the author for a copy of this book in exchange for an honest review

Michelin-starred chef Marc Fosh's Modern Mediterranean is a collection of recipes inspired by the cuisine of Mallorca and other areas of the Mediterranean. The recipes in this book are organized by 18 featured ingredients (i.e. Lemons, Chocolate, Chorizo etc.) . The book includes beautiful pictures; most if not all recipes include a photo. The recipes are clearly written with pretty straightforward instructions. The fare in this book showcases fresh, local ingredients with dishes ranging from rustic to dishes that would be perfect for a special occasion. This book featured a lot of recipes that would be great for a dinner party or a special weekend dinner.

I bookmarked 10+ recipes on my initial read through as things I would like to try making. Some of these bookmarked recipes are the Peach & Raspberry Sangria and the Chicken & Harissa ragout. This would be a great cookbook to add to the library of anyone who loves to cook delicious food made with fresh ingredients.

This cookbook is absolutely lovely. I love the layout of the book in alphabetical order by featured ingredient - so unique! And the recipes are simple and elegant. I cannot wait to try my hand at every squid recipe, roasted ribeye with herb and grain mustard crust, and get my hands on sobrasada to play with. I had to stop bookmarking because I found myself bookmarking nearly every page! Each introduction is beautifully written as well - I feel as inspired by Majorca as Fosh and the crash course in the local cuisine is a wonderful educative element. I'd highly recommend this books to friends. It will certainly get a lot of use by me.

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 July 9, 2019. I will look for more by this author. All opinions are mine and I was not compensated for this review.

A contemporary take on Mallorcan and other Mediterranean cooking. Marc Fosh focuses on exploiting fresh ingredients local to the area to great effect.

The book is organized by Fish's eighteen favourite ingredients: almonds, chocolate, Iberian pork, lamb, lemons, Mediterranean herbs, mussels, olive oil, peaches, peppers, red prawns, rice, saffron, squid, tomatoes and truffles.

Recipes range from the simple one pot to the more complex special occasion dishes. All are well explained and achievable. Indeed the book is very readable. Recipes also include spice blends and sauces and so on.

I very much enjoyed Lemon Chicken (using tinned rather than fresh artichokes). I found fresh marjoram self-seeded in the gravel in my garden. I'm looking forward to making the special tomato sauce next.

The book caters for both the UK and US markets, both in terms of measures and translation of ingredient names.

Photography is gorgeous, the local scenes and the food. Though not every finished dish is shown.

A really good book. My only caveat is a concern about the availability here in the UK of some of the ingredients in spanking fresh form as intended...

A beautiful and exquisite looking cookbook! The pictures are definitely Michelin star worthy, like the chef himself. Modern Mediterranean is broken down into 18 focused ingredient sections (almonds, chocolate, chorizo, garlic, Iberian pork, lamb, lemons, herbs, mussels olive oil, peaches, peppers, red prawns, rice, saffron, squid, tomatoes and truffles).

Each section features a background on the focused ingredient, such as its history of cultivation, which regions it is native to, its family it is from, how it is grown, and nutritional value. After giving this background, Fosh then shares his recipes. Each recipe has a standard cook time, prep time, ingredient list, and a quick instruction on how to recreate the dish. I wish Fosh went into a little more detail on the instructions.

However, I did enjoy the very unique dishes and am interested in trying to recreate some of them at home. I recommend this book for those looking to create a more refined Mediterranean meal that is true to the culture they are from.

In the words of Marc Fosh, "Cooking at home shouldn't be a chore - it should be fun. Most of all, it should be a way of releasing your creative talents, relieving stress and tantalising your taste buds."

Thank you to the publisher, author, and NetGalley for providing me with a digital copy to review.

This book has some amazing recipes, many of the meals make me feel like I am back on holiday! The biggest treat was in the first few pages, where you get an insight into the history behind the foods.

Only thing I wish for is that Marc could come to cook these at my house!

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!

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.

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

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.

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.