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Jump to navigationJump to searchTomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and More by Joy Howard (view source)
Revision as of 09:41, 4 March 2022
, 09:41, 4 March 2022Created page with "{{infobox1 |title=Tomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and More |author=Joy Howard |reviewer=Sue Magee |genre=Cookery |summary=A joyful collection..."
{{infobox1
|title=Tomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and More
|author=Joy Howard
|reviewer=Sue Magee
|genre=Cookery
|summary=A joyful collection of mouth-watering recipes which makes you think of summer even when snow is forecast! Definitely recommended.
|rating=4
|buy=Yes
|borrow=Yes
|pages=104
|publisher=Storey Publishing
|date=June 2022
|isbn=978-1635864670
|website=https://joyfoodstyle.com/
|cover=1635864674
|aznuk=1635864674
|aznus=1635864674
}}
''Think of it as no-whining dining.''
We know it's a fruit rather than a vegetable but the fact that so many people get confused just goes to show how versatile the tomato is. Then there are all the different types, not to mention the cultivars - and you begin to understand why Joy Howard says that she hasn't met one she didn't love. I'd argue with her there - I have no affection for the ones you find in the supermarket ''next'' to the ones labelled 'grown for flavour' to distinguish them from the ones that have obviously just been grown for profit. Personally, I'd prefer a tin of tomatoes to those - and Howard makes good use of these. She's not at all precious if you get the taste.
''Tomato Love'' gives you all the information you need on buying, storing and prepping tomatoes and the flavours you get from the different varieties. Unfortunately, many of the varieties are common in the USA but not in the United Kingdom and to make good use of the recipes you're going to have to get inventive. You're also going to have to be able to convert American 'cup' measurements into grams or ounces.
The recipes (supported by some excellent photography) give meals that will taste good from breakfast through to main meals. There are classics - occasionally with a twist - such as a tomato grilled cheese sandwich which uses mayo instead of butter to crisp up. There are plenty of good tips too - such as how to cook shrimps without them going rubbery.
I had some favourites but - if you like tomatoes - you're going to find something to please everyone. I was torn between the spicy gazpacho and the roasted tomato basil soup: both deliver flavour in abundance as a starter or a light lunch. For main courses, I was taken by the root vegetable latkes with Romesco sauce and the fall vegetable curry: I suspect that the latter is going to make regular appearances. I'm also going to try the tomato vinaigrette which will give a salad quite a lot of oomph. I would have liked to try the mushroom, kale and tomato strata, which looked tempting for a cold winter's evening but it provides twelve servings and it's rare that I cook for that many people these days.
There's plenty of inspiration in the book and it's a pity that it will be more useful in the US than the UK but I'd still like to thank the publishers for letting Bookbag have a review copy.
For another book that looks at different ways of cooking a specific vegetable, we can recommend [[Five Ways to Cook Asparagus (and Other Recipes): the Art and Practice of Making Dinner by Peter Miller]].
{{amazontext|amazon=1635864674}}
{{amazonUStext|amazon=1635864674}}
{{foyles|url=https://tidd.ly/3IHxOvR}}
{{waterstones|url=https://tidd.ly/3hF316Y}}
{{commenthead}}
|title=Tomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and More
|author=Joy Howard
|reviewer=Sue Magee
|genre=Cookery
|summary=A joyful collection of mouth-watering recipes which makes you think of summer even when snow is forecast! Definitely recommended.
|rating=4
|buy=Yes
|borrow=Yes
|pages=104
|publisher=Storey Publishing
|date=June 2022
|isbn=978-1635864670
|website=https://joyfoodstyle.com/
|cover=1635864674
|aznuk=1635864674
|aznus=1635864674
}}
''Think of it as no-whining dining.''
We know it's a fruit rather than a vegetable but the fact that so many people get confused just goes to show how versatile the tomato is. Then there are all the different types, not to mention the cultivars - and you begin to understand why Joy Howard says that she hasn't met one she didn't love. I'd argue with her there - I have no affection for the ones you find in the supermarket ''next'' to the ones labelled 'grown for flavour' to distinguish them from the ones that have obviously just been grown for profit. Personally, I'd prefer a tin of tomatoes to those - and Howard makes good use of these. She's not at all precious if you get the taste.
''Tomato Love'' gives you all the information you need on buying, storing and prepping tomatoes and the flavours you get from the different varieties. Unfortunately, many of the varieties are common in the USA but not in the United Kingdom and to make good use of the recipes you're going to have to get inventive. You're also going to have to be able to convert American 'cup' measurements into grams or ounces.
The recipes (supported by some excellent photography) give meals that will taste good from breakfast through to main meals. There are classics - occasionally with a twist - such as a tomato grilled cheese sandwich which uses mayo instead of butter to crisp up. There are plenty of good tips too - such as how to cook shrimps without them going rubbery.
I had some favourites but - if you like tomatoes - you're going to find something to please everyone. I was torn between the spicy gazpacho and the roasted tomato basil soup: both deliver flavour in abundance as a starter or a light lunch. For main courses, I was taken by the root vegetable latkes with Romesco sauce and the fall vegetable curry: I suspect that the latter is going to make regular appearances. I'm also going to try the tomato vinaigrette which will give a salad quite a lot of oomph. I would have liked to try the mushroom, kale and tomato strata, which looked tempting for a cold winter's evening but it provides twelve servings and it's rare that I cook for that many people these days.
There's plenty of inspiration in the book and it's a pity that it will be more useful in the US than the UK but I'd still like to thank the publishers for letting Bookbag have a review copy.
For another book that looks at different ways of cooking a specific vegetable, we can recommend [[Five Ways to Cook Asparagus (and Other Recipes): the Art and Practice of Making Dinner by Peter Miller]].
{{amazontext|amazon=1635864674}}
{{amazonUStext|amazon=1635864674}}
{{foyles|url=https://tidd.ly/3IHxOvR}}
{{waterstones|url=https://tidd.ly/3hF316Y}}
{{commenthead}}
