The Good Cook's Book of Tomatoes

A New World Discovery and Its Old World Impact, with more than 150 recipes

Foreword by Flo Braker / Photographer Liza Gershman
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About The Book

“This is an indispensable book for anyone who cares about good food, how to get it, and how to put it on the table.” —Nancy Harmon Jenkins, The Mediterranean Diet Cookbook

In The Good Cook’s Book of Tomatoes, an installment in the expertly researched and newly updated culinary series of the Good Cook’s Books, award-winning author Michele Anna Jordan brings her creative zeal to one of the most popular fruits on the market. An amazing reference for any cook’s shelf, this book contains more than 150 recipes.

For anyone who feels there’s no such thing as too many tomatoes, this is the definitive book—the only one with recipes for beverages, appetizers, breads, soups, salads, sauces, and much more. Recipes include:

Blood Mary, Bloody Maria, and Bloody Miracle
Green Tomato and Onion Chutney
Tomato and Crab Bisque
Focaccia with Cherry Tomatoes
Tomato and Polenta Tart with Basil Mayonnaise
And more

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Product Details

  • Publisher: Skyhorse (May 2015)
  • Length: 352 pages
  • ISBN13: 9781632206985

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Raves and Reviews

“After reading one of the Good Cook’s Books, you will never again underestimate the power of a single ingredient.” —Flo Braker, cookbook author and food columnist for the San Francisco Chronicle

“After reading one of the Good Cook’s Books, you will never again underestimate the power of a single ingredient.” —Flo Braker, cookbook author and food columnist for the San Francisco Chronicle

More books from this author: Michele Anna Jordan