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

Todd English, Author, Sally Sampson, Author, Sally Sampson, Joint Author
Todd English, Author, Sally Sampson, Author, Sally Sampson, Joint Author Simon & Schuster $32 (240p) ISBN 978-0-684-85264-5
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English, chef and owner of Figs, a trendy Boston restaurant, and Sampson (The Olives Table) have created an eclectic collection of Mediterranean-inspired salads, sauces, pizzas and desserts made easy for family meals and home entertaining. Readers might chose to skip the stilted introductory q&a discussion and go on to savor the unusual variations of Italian classics such as risotti (Asparagus Butter Risotto with Shrimp; Spring Risotto with Arugula Pesto and Pea Shoots) and pizzas (White Bean Humus and Asiago; Fig and Prosciutto) that are a snap to prepare. English provides the know-how to create specialty oils such as Mint Oil and a Fig Jam that is similar to a dried fruit preserve but made with vegetable oil, shallots, red wine and chicken and beef broths. The authors offer unusual vegetable combinations such as Fava Beans with Orange Segments and Toasted Walnuts or Roasted Carrot and Feta Salad with Za'atar, a tangy Mideastern spice. Desserts range from traditional favorites such as Chocolate Chip Cookies and Gingersnaps to the slightly exotic Cardamom Almond Biscotti and Ginger Peach Crumble. Helpful are two sections--The Figs Pantry and The Figs Kitchen--that list ingredients and tools needed for the recipes. Photos not seen by PW. (Nov.)
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