Synopses & Reviews
Anyone who has ever tasted just-picked, juicy tomatoes still warm from the sun combined with soft, creamy mozzarella knows without a shadow of a doubt that this is simply heaven on a fork. At last there is a cookbook that celebrates the simple sophistication of this classic combination. Perfect for year-round cooking, the 100 recipes in Tomatoes and Mozzarella come from a variety of cuisines, from the Mediterranean to the American Southwest, in full color,and#160;and go far beyond the classic insalata Caprese. They range from simple and colorful springtime essentials like Red and Yellow Tomatoes with Mozzarella and Asparagus to comforting cool-weather main courses like Winter Seafood Lasagnetti, bursting with shrimp, scallops, tangy tomatoes, and melt-in-your-mouth mozzarella. There are dishes for brunch, appetizers, soups, salads, main courses, and more. Every recipe calls for fresh, canned, or sun-dried tomatoes combined with fresh or packaged mozzarella cheese. Filled with stylish and contemporary full-color photos, Tomatoes and Mozzarella provides mouthwatering inspiration to every tomato and mozzarella lover.
"The combination of tomatoes and mozzarella on pizza could hardly be more ubiquitous and familiar. But Harron and Sikora demonstrate that the two ingredients can be paired in many other ways, some obvious, others surprising. The authors (Harron's a professional chef; Sikora co-owns a restaurant chain) include recipes for every course except dessert, though the largest number are for snack foods or small dishes such as Pistachio Confetti Canaps or Mozzarella Crostini with Ginger Tomato Jam. Most also have a Mediterranean flavor: naturally, there is a chapter on pasta, and Italian items like Prosciutto-Draped Crostini and Caprese Chopped Salad dominate other sections. In some cases, the inclusion of mozzarella seems frivolous, though few people are likely to protest, for instance, the addition of cheese to the normally cheeseless Catalan Tomato Bread. An introductory section describes the different varieties of tomatoes and mozzarella, though not at great length; in particular, there is less on heirloom tomatoes than readers might hope for. Especially when tomatoes are in season, readers will find this book a great resource of ideas for innovative combinations of the two. Color photos not seen by PW." Publishers Weekly (Copyright Reed Business Information, Inc.)
Perfect for year-round cooking, these recipes come from a variety of cuisines and range from simple and colorful essentials like Red and Yellow Tomatoes with Mozzarella and Asparagus to comforting main courses like Winter Seafood Lasagnetti.
100 Ways to Enjoy This Tantalizing Twosome All Year Long; full color
Perfect for year-round cooking, the 100 recipes in Tomatoes and Mozzarella come from a variety of cuisines, from the Mediterranean to the American Southwest, in full color,and#160;and go far beyond the classic insalata Caprese.
Professional chef Hallie Harron offers up 50 new mouth-watering reasons to kick off parties and special occasions with one of the worldand#8217;s most celebrated foods: cheese! Cheese Hors dand#8217;Oeuvres presents a savory medley of hot and cold cocktail snacks, finger foods, appetizers, and other irresistible cheese bites, perfect for entertaining friends and fellow cheese lovers. Featuring cheeses with a range of textures and flavors, the recipes in Cheese Hors dand#8217;Oeuvres can be prepared on the stovetop, in the oven, or even on the grill. Selections include Fig and Goat Cheese Crostini; Roquefort Pear Tart; Spicy Ale Fondue; Mascarpone, Hazelnut, and Arugula Canapand#233;s; Mini Swiss Pinwheels; Grilled Shiitakes with Taleggio, and Marinated Mozzarella Wrapped in Prosciutto. Hallieand#8217;s unique recipes, together with tips on how to serve and cook with cheese, give hosts all they need to start every occasion with their favorite cheese hors dand#8217;oeuvres.
About the Author
Hallie Harron, one of the foremost French cooking authorities, spends half of each year in France, conducting food and wine tours to Paris and Provence through her Maison Mollans programs. As a former culinary school instructor, Harron has written for and been featured in magazines such as Bon Appand#233;tit, Food and Wine, Cooking Pleasures, Phoenix Magazine, and Phoenix Home and Garden. She is the author of Cheese Hors dand#8217;Oeuvres, the co-author, with Shelley Sikora, of Tomatoes and Mozzarella, and has 15 additional cookbooks and one James Beard Award nomination under her belt, and has contributed to many other books. and#160; Harron has owned and operated several restaurants, hotels, and catering operations across the country and continues to consult for many restaurant chains and hotels in the United States. She earned renown in the Phoenix area when she opened the award-winning Quiessence restaurant several years ago. and#160; Harron holds a degree in music from the University of California and attended the California Culinary Academy in San Francisco as well as La Varenne and Lenand#244;tre in Paris. She was part of the Great Chefs of France Cooking School staff at Mondavi Vineyards and worked in the three-star kitchens of Paul Bocuse, Roger Verge, the Troisgros Brothers, and Michel Guerard in France. She has also worked with many TV chefs, such as Julia Child, Emeril Lagasse, Jacques Pand#233;pin, Martin Yan, Sara Moulton, and Tyler Florence. When not in France, Harron lives in Encinitas, California.