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The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts

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The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts Cover

ISBN13: 9780684852645
ISBN10: 0684852640
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Synopses & Reviews

Publisher Comments:

"Never trust a round pizza"andlt;BRandgt; — Todd English andlt;BRandgt; Todd English, the renowned chef who brought you andlt;Iandgt;The Olives Table,andlt;/Iandgt; shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by andlt;Iandgt;USA Todayandlt;/Iandgt; and cited by andlt;Iandgt;Bostonandlt;/Iandgt; magazine and andlt;Iandgt;Zagat'sandlt;/Iandgt; as having the best pizza in Boston, there's something for everyone in the family, from Macaroni Simoni for the kids, to Portobello Mushrooms, Mushroom Purand#233;e, and Fontina Cheese Pizza for more sophisticated palates. And no one will turn down a taste of the White-Chocolate Challah Pudding with Caramel Sauce. andlt;BRandgt; Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. andlt;Iandgt;The Figs Tableandlt;/Iandgt; showcases Todd English's trademark style: layering flavors to create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Frisand#233;e, Prosciutto, and Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with Caramelized Leeks and Tomato Sauce; Classico; even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that andlt;Iandgt;The Boston Phoenixandlt;/Iandgt; called "the best in town." andlt;BRandgt; Simple or complex, sweet or savory, any dish from andlt;Iandgt;The Figs Tableandlt;/Iandgt; makes any meal special.

Synopsis:

"Never trust a round pizza"

— Todd English

Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by USA Today and cited by Boston magazine and Zagat's as having the best pizza in Boston, there's something for everyone in the family, from Macaroni Simoni for the kids, to Portobello Mushrooms, Mushroom Purée, and Fontina Cheese Pizza for more sophisticated palates. And no one will turn down a taste of the White-Chocolate Challah Pudding with Caramel Sauce.

Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. The Figs Table showcases Todd English's trademark style: layering flavors to create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Frisée, Prosciutto, and Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with Caramelized Leeks and Tomato Sauce; Classico; even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that The Boston Phoenix called "the best in town."

Simple or complex, sweet or savory, any dish from The Figs Table makes any meal special.

Synopsis:

The renowned chef who authored "The Olives Table" now shares his savory, innovative, Mediterranean-inspired recipes from Figs, the award-winning restaurant that was voted Best Italian Restaurant by "USA Today". 30+ color photos.

About the Author

Todd English, coauthor of The Olives Table, is the chef-owner of Olives and the four branches of Figs, all award-winning restaurants located in the Boston area. English graduated from the Culinary Institute of America with honors. In 1994, English was named Best Chef in the Northeast by the James Beard Foundation after having been named National Rising Star in 1991; he is also the recipient of the first Robert Mondavi Award for Culinary Excellence. He has taught cooking classes in the United States and abroad and has been featured in Bon Appétit, The New York Times, Food and Wine, The Boston Globe, The Boston Phoenix, and other periodicals too numerous to mention. English is the cohost of The Olives Table radio program and host of the public television series Cooking In. He lives with his family in Boston. Sally Sampson is the author and coauthor of numerous cookbooks, including the James Beard Award-nominated The $50 Dinner Party, Throw Me a Bone (with Cooper Gillespie) and The Olives Table (with Todd English). She has contributed to Self, Bon AppÉtit, Food and Wine, The Boston Globe, Boston magazine and The Boston Phoenix. She lives with her family in Watertown, Massachusetts.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

cplizza, April 26, 2011 (view all comments by cplizza)


My all time favorite recipe in this book is the white bean and fennel soup. It is quick, easy and fairly inexpensive but best of all filling and healthy.........LOve , love , love it.
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Product Details

ISBN:
9780684852645
Author:
English, Todd
Author:
Sampson, Sally
Publisher:
Simon & Schuster
Location:
New York, NY :
Subject:
Italian
Subject:
Cookery, italian
Subject:
Cookery, american
Subject:
Figs (Restaurant)
Subject:
Regional & Ethnic - Italian
Subject:
Regional & Ethnic - Mediterranean
Subject:
General Cooking
Subject:
Cooking and Food-Mediterranean
Copyright:
Edition Description:
Hardback
Publication Date:
November 1998
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
4-C T-O; 25-35 color photos
Pages:
240
Dimensions:
9.12 x 7.38 in 28.105 oz

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Related Subjects

Cooking and Food » Dishes and Meals » Pasta and Pizza » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » Pizza
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Regional and Ethnic » Italian
Cooking and Food » Regional and Ethnic » Mediterranean
Cooking and Food » Regional and Ethnic » United States » New England

The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts New Hardcover
0 stars - 0 reviews
$32.00 In Stock
Product details 240 pages Simon & Schuster - English 9780684852645 Reviews:
"Synopsis" by , "Never trust a round pizza"

— Todd English

Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by USA Today and cited by Boston magazine and Zagat's as having the best pizza in Boston, there's something for everyone in the family, from Macaroni Simoni for the kids, to Portobello Mushrooms, Mushroom Purée, and Fontina Cheese Pizza for more sophisticated palates. And no one will turn down a taste of the White-Chocolate Challah Pudding with Caramel Sauce.

Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. The Figs Table showcases Todd English's trademark style: layering flavors to create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Frisée, Prosciutto, and Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with Caramelized Leeks and Tomato Sauce; Classico; even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that The Boston Phoenix called "the best in town."

Simple or complex, sweet or savory, any dish from The Figs Table makes any meal special.

"Synopsis" by , The renowned chef who authored "The Olives Table" now shares his savory, innovative, Mediterranean-inspired recipes from Figs, the award-winning restaurant that was voted Best Italian Restaurant by "USA Today". 30+ color photos.
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