Lush, juicy, bursting with flavor, tomatoes are delicious in soups, salads and salsas, and even in classic desserts such as cakes and clafoutis. The tomato (or "love apple" as the French like to call it because of its suspected aphrodisiac powers) is the most cultivated fruit in Canada. It lends itself to most culinary whims whether you cook it into a delectable pasta sauce, chop it raw into a gazpacho or slice it into a tian or tatin.
- The tomato's journey from its beginnings in the Andes to the kitchens of North America and Europe
- Over 70 classic and unusual recipes where tomato is the key ingredient
- Chefs' tips to cook like a pro
- Instructions on how to preserve tomatoes so you can savor them all year round
About the author
Anne Fortin writes as well as she cooks... with passion and delicacy. For 10 years, she has shared her love of food with her loyal customers of the Librairie Gourmande, a culinary-specialised bookstore located at the Jean-Talon Food Market in Montreal. This is her third cookbook. Her latest book (Ainsi cuisinaient les belles-soeurs dans l'oeuvre de Michel Tremblay) is on the shortlist of Taste Canada - The Food Writing Award.