Coastline: The Food of Mediterranean Italy, France and Spain

The perfect pesto. The best bouillabaisse. The purest paella.;Cover; Title; About the authors; David's introduction; Origins & Essentials; Sauces & Dips; Pesto alla Genovese; Trofie al pesto; Basil Madness on the Med; Pistou; Salsa verde; Caviare d'aubergines (Eggplant caviar); Beurre Montpellier; Romesco; Rouille One; Rouille Two; Sofregit; Provençal (Tomato and red pepper sauce); Aïoli / Allioli / Agliata; Crema di noci (Walnut sauce); Beurre d'anchois (Anchovy butter); Acciugata con pinzimonio (Cold anchovy sauce with raw vegetables); Anchoiade / Bagna cauda (Hot anchovy sauce for dipping vegetables); Picada; Xató; Saussoun; Tapenade. Cover Title About the authors David's introduction Origins & Essentials Sauces & Dips Pesto alla Genovese Trofie al pesto Basil Madness on the Med Pistou Salsa verde Caviare d'aubergines (Eggplant caviar) Beurre Montpellier Romesco Rouille One Rouille Two Sofregit Provençal (Tomato and red pepper sauce) Aïoli / Allioli / Agliata Crema di noci (Walnut sauce) Beurre d'anchois (Anchovy butter) Acciugata con pinzimonio (Cold anchovy sauce with raw vegetables) Anchoiade / Bagna cauda (Hot anchovy sauce for dipping vegetables) Picada Xató Saussoun Tapenade. Snacks & StartersPa amb tomaquet (Tomato bread) Petits farcis (Stuffed vegetables) Ratatouille / Samfaina (Spicy vegetable stew) Patates braves (Fried potatoes with allioli and romesco) Truita de patates (Potato tortilla) A cavalcade of crostini Frittata ai peperoni (Omelette with peppers) A parade of pintxos Xampinyons i gambes (Mushroom and prawn bites) Llagostins embolicats en les ametlles (Prawns in almond batter) Gambes al pil-pil (Garlic prawns) Broqueta de llagostins (Prawn skewers with paprika) Finocchi gratinati (Baked fennel) Carciofi fritti (Fried artichokes). Artichauts aux petits pois (Artichokes with peas)Artichauts à la barigoule (Artichokes stuffed with herbs and garlic) Carxofes amb pernil (Artichokes with ham and pine nuts) Carpaccio alla capponada (Salmon carpaccio with anchovy salad) Cuculli Genovesi (Potato and pine nut fritters) Salads Salade Niçoise Cappon magro (Riviera seafood spectacular) Marvels in marble Insalata Catalana di gamberi (Prawn and celery salad) Salpicon de marisco (Seafood salad) Three salt cod winter salads Remojon (Salad of salt cod, oranges and black olives) Esqueixada (Salad of salt cod and tomatoes). Xatonada (Curly endive and salt cod salad)Escalivada (Roasted vegetables) Pasta & Rice Fideua negra (Black noodles with seafood) Paella de marisc (Seafood paella) Pasta arrosto con le arselle (Roasted spaghetti with baby clams) Paella Valenciana (Chicken, rabbit and snail paella) Macaronade (Rigatoni with seafood sauce, mussels and stuffed calamari) Daube de boeuf avec raviolis à la Niçoise / Ravioli di carne al tocco di carne (Beef stew with ravioli) Barbajuan / Gattafin (Fried ravioli with silverbeet or pumpkin stuffing) Bread & Pizza. Focaccia / Fougasse (Focaccia with onion and rosemary)Pissaladiera (Onion and anchovy pie) Focaccia con il formaggio (Cheese focaccia) Coca (Catalan pizza) Pizza all'Andrea (Tomato, garlic and anchovy pizza) Nice work and how to get it Socca / Farinata (Chickpea pancake) Panisse (Chickpea polenta) Soups & Stews Bouillabaisse (Fish soup with fish stew) The rules of la bouille Bourride (White fish soup with orange aïoli) Romescada / Sarsuela / Suquet de peix (Three Catalan fish soups) Escudella i carn d'olla (Chicken and pig's trotter stew, with pasta and meatballs). Learn how to make the perfect paella, the perfect bouillabaisse, the perfect pesto and much more in this part-recipe, part-travel cookbook of delicious Mediterranean cuisine and culture. Despite having different cultures and dialects, Spains east coast, France's south coast and Italy's west coast all have in common one thing: a love for food. Think a drizzle of olive oil, fresh seafood, and flavoursome garlic, pulses, herbs and vegetables that contribute effortlessly to a healthy lifestyle. Lucio Galletto and David Dales Coastline is a collection of stories, debates, beautiful images and delicious Mediterranean recipes covering salads, pasta sauces, pizza and pies, soups and stews, feasts and desserts from the fishing villages, farms and cobbled squares around the golden crescent. Woven through the recipes and stories, Lucio and David debate who does what better so you know exactly where to visit when you travel to the Mediterranean. Discover whether Marseilles, Valencia or Genoa cook up the best Bouillabaise; where you can find the most delicious pesto (is it Italy, France or Spain?); and where to source the finest ratatouille (Provence, Liguria or Catalonia?). Each recipe is inspired by traditional dishes plucked straight from Mediterranean towns and communities. Learn to cook up Pizza alAndrea which is topped with tomatoes and anchovies; Pisciarada (Potato and parmesan pie); Suquet of shrimp with toasted almond sauce (fish stew from Costa Brava); Red mullet with potatoes and onions (Cassis); and Bunuelos (bunyols/beignets/zeppole) donuts with aniseed. Whether youre planning a holiday to the Mediterranean or not, Coastline is an absolute essential for any home cook who enjoys the flavoursome dishes of the Mediterranean and wishes to replicate them at home. NATIONAL & REGIONAL CUISINE. AUSTRALIAN. The perfect paella, the perfect bouillabaisse, the perfect pesto. And much more ... A river of gold flows through the crescent that is Spain's east coast, France's south coast and Italy's west coast - the olive oil that is their common cooking medium. They never cook with butter or fat, and they use meat only as an occasional flavouring. They share a love of seafood, garlic, pulses, herbs and vegetables that contribute to robust health without even trying. Coastline explores the way of life of communities with diverse dialects but a common language in the joy of eating ... It's a collection of stories, approx. 80 recipes, debates and beautiful images from the fishing villages, farms and cobbled squares around the golden crescent The perfect pesto. The best bouillabaisse. The purest paella. The perfect pesto. The best bouillabaisse. The purest paella. A river of gold flows through western Italy, southern France and eastern Spain. It's the olive oil that links three great cuisines, along with a love of garlic, anchovies, peppers, fresh herbs and seasonal vegetables. In stories and recipes, and beautiful location photography, Coastline explores the legacy of the ancient Greeks, the Romans, the Arabs and the Vikings, who left the gift of a 'cuisine of the sun' flavoured with generosity and conviviality.