Beautifully presented book, lovely photographs and lovely fresh recipes, although some ingredients maybe hard to source in some cases. I did like the presentation and the look into cooking Mediterranean food.
The glimpse that was provided through the recipes was like I had been transported to the Mediterranean shores, with all the sunshine and fresh produce making a great journey.

Marc Fosh's Modern Mediterranean is a gorgeous treat for the eyes and stomach.

How an author decides to organize their book, and subsequently the Table of Contents, usually tells us a great deal about the book. In Marc Fosh’s book, the Table of Contents is organized by primary ingredient.

Each chapter begins with an introduction ranging from a page to two pages discussing the ingredient at hand, including the history, personal anecdotes, various uses both in culinary and in medicinal, and how to pair it with other ingredients. I found each introduction extremely interesting – did you know that saffron is considered an aphrodisiac and is believed to relieve the symptoms of a hangover? Or that Valencia is the only producer of rice in Spain and that Spain is the second largest producer of almonds? These little tips and trivia can enrich your understanding and appreciation to some everyday (and some not-so-everyday) ingredients.

Although there’s certainly a place for books that are primarily about the history of food, most of us pick up a cook book for the recipes. After all, it’s a cook book. Fosh’s book does not disappoint here. There are recipes for homemade harissa (a spicy condiment akin to sriracha), aioli, oven sun-dried tomatoes (this is an umami bomb!), and salsa verde to name a few. But the real prize here are the entrees. Between the Iberian Meatballs with Spiced Pumpkin and Chickpea Stew and the Saffron-crusted Baked Cod, we see an abundance of flavors and preparations. We tested a few different recipes, and our favorite Spicy Chicken and Harissa Ragout with Smoked Chorizo was a flavor-packed meal that worked really well in our meal prep for the week.

In summary, I was very impressed with Modern Mediterranean. Aside from the wonderful recipes and introductory chapters on ingredients, the book is also a feast for your eyes as it’s jam-packed with gorgeous photos of landscapes, dishes, and ingredients. You’ll want to feature this one prominently where ever you display your most beautiful cookbooks.

Modern Mediterranean is a lovely cook book that is also more. Fosh takes the reader on a journey through the ingredients that make Mediterranean food what it is. There is a clear love for the region and its food in this cook book. As others have noted, Fosh 's writing is very simple and therefore elegant in this book. That means that the recipes and accompanying text are easy to read and engaging. The book is interspersed with stunning photos of the food and the ingredients, which I absolutely adored. There was some serious food envy going on, as none of my cooking efforts have ever looked that stunning. I have saved away a few of Fosh' recipes, especially the one for tomato sauce and some of the more simpler, not as meat heavy dishes. Can't wait to make them soon!

Very elegant Mediterranean cookbook, with lovely pictures. I found that some of the ingredients (bee pollen, aged Iberian Ham) might be a bit too unusual for widespread appeal. Beautiful book.

My family is from a different part of the Mediterranean world than the author, but the ingredients are very familiar, and reading the recipes made my mouth water. Though many of these meals are a bit fancy and involved for my simple, budget mealprepping, I most definitely wanted to eat every single dish.

The garlic section was my favorite, but don't sleep on those desserts! Speaking of sections, that is how this book is divided, by chief ingredient rather than the traditional courses/types of meals. I appreciated that and enjoyed the variety this outline offered each section.

If you like trying new things, keep an eye out for this one.

This book has some amazing recipes, many of the meals make me feel like I am back on holiday! The biggest treat was in the first few pages, where you get an insight into the history behind the foods.

Only thing I wish for is that Marc could come to cook these at my house!

A beautiful and exquisite looking cookbook! The pictures are definitely Michelin star worthy, like the chef himself. Modern Mediterranean is broken down into 18 focused ingredient sections (almonds, chocolate, chorizo, garlic, Iberian pork, lamb, lemons, herbs, mussels olive oil, peaches, peppers, red prawns, rice, saffron, squid, tomatoes and truffles).

Each section features a background on the focused ingredient, such as its history of cultivation, which regions it is native to, its family it is from, how it is grown, and nutritional value. After giving this background, Fosh then shares his recipes. Each recipe has a standard cook time, prep time, ingredient list, and a quick instruction on how to recreate the dish. I wish Fosh went into a little more detail on the instructions.

However, I did enjoy the very unique dishes and am interested in trying to recreate some of them at home. I recommend this book for those looking to create a more refined Mediterranean meal that is true to the culture they are from.

In the words of Marc Fosh, "Cooking at home shouldn't be a chore - it should be fun. Most of all, it should be a way of releasing your creative talents, relieving stress and tantalising your taste buds."

Thank you to the publisher, author, and NetGalley for providing me with a digital copy to review.

This is a very pretty cookbook with some interesting recipes, but not terribly doable for my life. If you live in or around Mallorca, this is probably a great cookbook. In fact, this is exactly the kind of cookbook I coveted 20 years ago. I received an ARC of this cookbook from NetGalley in exchange for an honest review.

Marc Fosh is a British expat chef who owns and runs a Michelin starred restaurant on Mallorca. Mallorca is blessed with many fresh local ingredient and the culinary history of the Mediterranean. The restaurant, Fosh, focuses on fresh local ingredients, which is commendable and exactly what he should do. I am landlocked in Texas, and while Austin has a good food scene, I don’t have easy access to a lot of the ingredients in this cookbook. The ingredients that I can access locally are quite pricey, and not likely to be fresh. This is my explanation for why I am breaking my rule about reviewing a cookbook without testing a couple of recipes.

Modern Mediterranean is an aspirational cookbook. If you have access to good quality ingredients and enjoy exploring cuisines, this would be a good cookbook for you. There are some interesting recipes in here and the way Fosh divides the cookbook by primary ingredient highlights the scope of how ingredients can be used to give different experiences. One caution I would add is that the recipes look like they are written by an experienced chef who is talking to experienced cooks. This can be a positive, because it encourages fearlessness and a willingness to experiment. I would suggest given the expense of most of the ingredients that you read through a recipe and think it through a few times before attempting. Fosh marches through the steps with speed and less experienced cooks might find themselves at a loss.

Not all of the recipes are complicated or out of reach for the average home cook. The Mediterranean Potato and Herb Salad looks lovely and refreshing and a creative dish to accompany a summer picnic. A Salad of Iberian Ham with Grilled Peaches, Hazelnuts and Goats’ Cheese Dressing is also simple to prepare, but combines flavors beautifully. I love grilled peaches and I like adding sweet and savory ingredients to salads.

Mostly this cookbook makes me want to travel to Mallorca. Finding the ingredients for a lot of these dishes here in Austin feels exhausting, but I can picture going to the markets in Palma and then going home to prepare Hake in a Lemon Coriander Crust with Red Pepper Aioli.

I really liked the way that this cookbook was laid out.  Each section showcases a single ingredient with recipes that highlight that ingredient - almonds, tomatoes, lamb, saffron, etc.  My only criticism would be the lack of photos in the chocolate section - I REALLY wanted to see a photograph of the Chocolate and Lavender Tart!

(NetGalley ebook -  I received a complimentary advanced reader copy of this book through NetGalley. Opinions expressed in this review are completely my own.)

Modern Mediterranean by Marc Fosh is definitely a unique culinary adventure. Chef Fosh concentrates on eighteen ingredients from the Mallorca and beyond. The combinations of ingredients are very surprising. While I have been interested in food for many years there are combinations I have never heard of being cooked together. The majority of the ingredients are from the region which are fresh and local. I am not sure how we in North America would obtain some of these ingredients but the recipes are intriguing. Chef Fosh shows his expertise in the writing of this book. If you are a foodie you will love this book. Inspiration abounds in each chapter.

I would like to thank the publisher, author and NetGalley for the ARC in exchange for an honest review.

A contemporary take on Mallorcan and other Mediterranean cooking. Marc Fosh focuses on exploiting fresh ingredients local to the area to great effect.

The book is organized by Fish's eighteen favourite ingredients: almonds, chocolate, Iberian pork, lamb, lemons, Mediterranean herbs, mussels, olive oil, peaches, peppers, red prawns, rice, saffron, squid, tomatoes and truffles.

Recipes range from the simple one pot to the more complex special occasion dishes. All are well explained and achievable. Indeed the book is very readable. Recipes also include spice blends and sauces and so on.

I very much enjoyed Lemon Chicken (using tinned rather than fresh artichokes). I found fresh marjoram self-seeded in the gravel in my garden. I'm looking forward to making the special tomato sauce next.

The book caters for both the UK and US markets, both in terms of measures and translation of ingredient names.

Photography is gorgeous, the local scenes and the food. Though not every finished dish is shown.

A really good book. My only caveat is a concern about the availability here in the UK of some of the ingredients in spanking fresh form as intended...

Chef Marc Fosh enjoyed the sunshine and Mediterranean approach to cooking when he lived and worked in Basque country, San Sebastian. Mallorca was a more, in his words, sedate place with the island’s unique climate giving spectacular produce.

What a lovely place to live, work and eat! The descriptions of almond, olive and orange groves sounds so beautiful.

Recipes are divided by ingredients rather than meats, appetizers, desserts as you find in many cookbooks: Almonds, chocolate, chorizo, garlic, Iberian pork, lamb, lemons, herbs, mussels olive oil, peaches, peppers, red prawns, rice, saffron, squid, tomatoes and truffles.

It’s no surprise around our home that I love lemon so the Lemon Chicken with marjoram and Artichokes called to me. Also a grand sounding Suquet De Peix which, once I’d read the ingredients, is a seafood stew.

The recipes have ingredients and cooking instructions in ounces and milligrams, temps in Fahrenheit, Celsius or gas mark number. That makes this a handy book for all cooks without a translator app needed.

Much thanks to Netgalley for the complimentary copy of this book. Publication date is July 9, 2019. I will look for more by this author. All opinions are mine and I was not compensated for this review.

Modern Mediterranean (out from Nourish in July 2019) focuses on eighteen classic Mediterranean ingredients native to author Marc Fosh's home of Mallorca. A London-trained, Michelin-starred transplant to the region, Fosh fuses classic recipes with a more modern and sophisticated sensibility, resulting in a stunning presentation of traditionally inspired, original recipes that embody the cuisine of Mallorca "and beyond." Modern Mediterranean is a beautiful volume featuring bright, clean layouts of mouthwatering recipes complete with rich photography and easy to follow instructions--though recipes vary in complexity and time dedication. While I appreciated the unique recipes and the intense attention given to each of Fosh's star ingredients--which allows for a more intimate knowledge and understanding of the cuisine--I personally find cookbooks that aren't organized by meal type to be a bit more difficult to navigate. Then again, I am a "cookbook grazer" and like to flit from section to section rather than reading through in sequential order. Modern Mediterranean is not just a recipe book, though, it's also a regional food narrative, and readers would benefit from a front-to-back reading. Finally, as a vegetarian in an omni household, Modern Mediterranean offers plenty to please us all. I would recommend this book to anyone looking to gain a deeper understanding of Mallorcan/ Mediterranean fare, and to healthy-minded home foodies looking to infuse a little of the above into their home cooking

Even if these are gourmet recipes they are so clearly explained that I will surely try some of them
I liked how the book is organized and I liked the style of writing.
Highly recommended!
Many thanks to the publisher and Netgalley for this ARC, all opinions are mine.

This cookbook is absolutely lovely. I love the layout of the book in alphabetical order by featured ingredient - so unique! And the recipes are simple and elegant. I cannot wait to try my hand at every squid recipe, roasted ribeye with herb and grain mustard crust, and get my hands on sobrasada to play with. I had to stop bookmarking because I found myself bookmarking nearly every page! Each introduction is beautifully written as well - I feel as inspired by Majorca as Fosh and the crash course in the local cuisine is a wonderful educative element. I'd highly recommend this books to friends. It will certainly get a lot of use by me.

Michelin-starred chef Marc Fosh's Modern Mediterranean is a collection of recipes inspired by the cuisine of Mallorca and other areas of the Mediterranean. The recipes in this book are organized by 18 featured ingredients (i.e. Lemons, Chocolate, Chorizo etc.) . The book includes beautiful pictures; most if not all recipes include a photo. The recipes are clearly written with pretty straightforward instructions. The fare in this book showcases fresh, local ingredients with dishes ranging from rustic to dishes that would be perfect for a special occasion. This book featured a lot of recipes that would be great for a dinner party or a special weekend dinner.

I bookmarked 10+ recipes on my initial read through as things I would like to try making. Some of these bookmarked recipes are the Peach & Raspberry Sangria and the Chicken & Harissa ragout. This would be a great cookbook to add to the library of anyone who loves to cook delicious food made with fresh ingredients.

Modern Mediterranean

A cook book with delicious Mediterranean recipes which are easy to follow and to prepare. The first recipe I tried (as I had the ingredients) was, Poor Man’s Potatoes with chorizo and second, the garlic dip was just divine. In fact all of the looks look amazing. A cook book for everyone who loves the taste of the Mediterranean.
Thank you to Netgalley, the publisher and the author for a copy of this book in exchange for an honest review

Honestly, I really didn't think I would enjoy this book due to the variety of items I did not have in my refrigerator or pantry. May things were seasonal items or foods that were not easily accessible. But the photos and the simplicity of the recipes presented gave such a fresh and appealing nod to the various dishes, I found myself wanted to try them.
Lovely book, well planned, very nice layout! Can't wait to make some of these dishes!

I think my best friend would go crazy for this cookbook. The recipes are gourmet but I believe you could make them in your own kitchen.
The pictures are beautiful.
I haven’t tried the recipes yet but u bookmarked a few.
You might need some specialty ingredients to make the recipes. But I think once the spices are in your house, you’ll keep using them.

Okay, I'll just come out and say it: after not having eaten pork (or poultry or beef, for that matter) for over 20 years, I'd almost go back to eating the stuff for Tosh's Mallorcan-Style Stuffed Aubergines (that's "eggplant" for those of us in the U.S.). Good grief, that looks good...as does pretty much everything else in this cookbook. The good looks can be attributed to the yummy recipes, sure, but it quite literally looks good due to the lovely photography and a photo for every recipe. Thanks for that, Chef Fosh!

Some of the ingredients (essence of orange blossoms, for instance) might be a little challenging to acquire, but don't let that stop you. This cookbooks elevates ordinary ingredients (Fosh's favorite 13 ingredients to work with) while taking unusual ingredients and making them seem simpler. To repeat myself, it's a lovely book. For now, I don't plan on eating meat again, so I guess I'll just have to start elsewhere...say, with Roasted Peaches with Lavender Caramel and Creme Fraiche. Yum!