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Ben Tish
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Moorish: Vibrant recipes from the Mediterranean Kindle Edition

by Ben Tish (Author) Format: Kindle Edition
4.5 4.5 out of 5 stars 142 ratings
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'I've been submerged in the cuisines and food culture of Spain and Italy for well over a decade and explored the many regions of these magnificent countries with their markedly different styles and nuances. Throughout the years I've become more and more intrigued by the regions where the Moorish influence has left a pronounced mark and combined seamlessly with the local flavours and ingredients to produce an exotic, full flavoured and vibrant cuisine.'

Within these pages, Ben Tish explores this further with over 100 mouth-watering recipes guaranteed to delight anyone who eats at your table. Spices, fruits and incredible flavours that the Moors introduced, such as cumin, cardamom, saffron, coriander, ginger, apricots, watermelons and pomegranates were absorbed into the cultures of Spain, Sicily and Portugal, creating big flavoured dishes with a sun-soaked, exotic taste of North Africa and the Arabic world combined with local heritage, all of which can be found in this book.

With chapters such as breakfast, brunch and bread, grilling and smoking, fresh, and sweet and sour, Ben offers his own interpretations of these classic recipes, including shakshuka, red prawn crudo, spiced venison and quince pinchos, wood-baked Moorish chicken pine nut and raisin pie, slow cooked fish and shellfish stew with saffron and star anise and octopus and smoked paprika with black beans and rice.

This food to share and enjoy, bringing a little extra flavour to your kitchen.
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  1. Print length
    398 pages
  2. Language
    English
  3. Sticky notes
    On Kindle Scribe
  4. Publisher
    Bloomsbury Absolute
  5. Publication date
    April 18, 2019
  6. File size
    199905 KB
  7. Page Flip
    Enabled
  8. Word Wise
    Enabled
  9. Enhanced typesetting
    Enabled
  10. See all details
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Editorial Reviews

Review

“The recipes in Moorish are not only delicious but inventive and beautiful to look at.” ―Jason Atherton

“Ben Tish shines a brilliant light on a wonderfully seductive (and often overlooked) facet of Mediterranean food culture: through his own personal lens he brings together history, spice and delectable recipes in an absolutely beautiful cookbook. I long to eat everything!” ―Skye McAlpine

“Every section of the book is filled with concoctions that pack a punch.” ―The Caterer

About the Author

Ben's love of food started at an early age in the seaside town of Skegness. Very busy parents meant that Ben spent a lot of time with his Jewish grandmother, a feeder if ever there was one and a brilliant home cook.
At 19-years-old he moved to London to work as a 3rd commis chef at The Ritz, London. A baptism of fire ensued over the next two years followed by a move to the ultra cool restaurant Coast, where Ben worked with Jason Atherton and Stephen Terry. After working at a number of Michelin-starred restaurants Ben found himself at a high-end Italian restaurant in London's Mayfair which proved to be the turning point for his style. The kitchen's focus was on seasonality, with impeccable produce treated with the utmost respect. From there Ben then spent time at the remote Crinan Hotel in the West Highlands of Scotland where the supplier relationship was paramount and the only way to work was to be completely in tune with the seasons. Returning to London, Ben joined the Salt Yard group, which focused on the cuisines of Spain and Italy, serving tapas-style dishes with a modern spin. As Chef Director he went onto open several award-winning restaurants with the group.
In 2018 Ben joined the Stafford London as their Culinary Director, overseeing all the food operations, and this year Ben will be leading on new restaurant projects with the Stafford, focusing on his love of Mediterranean cooking.
This is Ben's third cookbook, having previously written Salt Yard Food and Wine (2012) and Grill, Smoke, BBQ (2016). He regularly appears on TV including shows such as Saturday Kitchen, Masterchef and Sunday Brunch.
Ben lives in East London with his wife Nykeeta and his French bulldog Piglet.

@ben_tish / chefbentish.com

Product details

  • ASIN ‏ : ‎ B07N3VZX7N
  • Publisher ‏ : ‎ Bloomsbury Absolute; 1st edition (April 18, 2019)
  • Publication date ‏ : ‎ April 18, 2019
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 199905 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 398 pages
  • Customer Reviews:
    4.5 4.5 out of 5 stars 142 ratings

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Ben Tish

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Customer reviews

4.5 out of 5 stars
4.5 out of 5
142 global ratings

Top review from the United States

cyberval
5.0 out of 5 stars Attractive book with interesting recipes
Reviewed in the United States on December 12, 2019
Verified Purchase
Book written by a London based chef who has an interest in Moorish influenced food in various Mediterranean countries. The recipes are often Mediterranean with a twist so the book is well worth having even of you already own cookbooks featuring this food.
One person found this helpful
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Top reviews from other countries

SJL2
5.0 out of 5 stars Amazing, beautiful book!
Reviewed in Canada on August 19, 2021
Verified Purchase
This cookbook is beautiful, the recipes are fantastic so far!
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Mrs B
5.0 out of 5 stars mouthwateringly good reading
Reviewed in the United Kingdom on January 30, 2022
Verified Purchase
My sister received this book for Christmas and I just couldnt put it down, so I ordered a copy for myself.
The recipes are mouthwatering and the photographs make you drool. My first tagine was a big hit, so Im hooked.
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Amazon Customer
5.0 out of 5 stars Gorgeous cookbook
Reviewed in Australia on July 3, 2019
Verified Purchase
This is for a gift. Beautiful cook book.
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Ged
5.0 out of 5 stars Different & Inspiring
Reviewed in the United Kingdom on September 29, 2019
Verified Purchase
Very pleased with this beautifully presented book. Last night I cooked for friends and totally relied on this book for all the dishes that I served. The Burrata and Burnt Oranges on Dourdough was great. The Spanish meatballs were excellent too (served with olive oil roasted potatoes). But the star of the show was the Pistachio, Orange and Cardamom Tart, probably one of the nicest dishes that I've ever made? Will be going back to this book for future dinner parties.
2 people found this helpful
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MC
3.0 out of 5 stars Uninspiring
Reviewed in the United Kingdom on June 8, 2019
Verified Purchase
I bought this book because it was endorsed by Ottolenghi, of whom I’m a great fan since his first book. I have ALL of his books as he always manages to surprise me with his exquisite culinary wonders and those of his co-authors.

The book has a fantastic cover, with a sort of copper shiny metallic ink depicting arabesques. The recipes are not bad if you don’t know anything about Mediterranean cooking, I suppose. But coming from an Italian family and having lived in Spain for many years, I did not find it original or creative. You can find these recipes everywhere. There’s a great one, though, his ‘Semolina, Lemon Syrup and Pistachio Cake' on page 236. We devoured that one. I would make more syrup, though, as the cake is a bit dry, but delicious.
Customer image
MC
3.0 out of 5 stars Uninspiring
Reviewed in the United Kingdom on June 8, 2019
I bought this book because it was endorsed by Ottolenghi, of whom I’m a great fan since his first book. I have ALL of his books as he always manages to surprise me with his exquisite culinary wonders and those of his co-authors.

The book has a fantastic cover, with a sort of copper shiny metallic ink depicting arabesques. The recipes are not bad if you don’t know anything about Mediterranean cooking, I suppose. But coming from an Italian family and having lived in Spain for many years, I did not find it original or creative. You can find these recipes everywhere. There’s a great one, though, his ‘Semolina, Lemon Syrup and Pistachio Cake' on page 236. We devoured that one. I would make more syrup, though, as the cake is a bit dry, but delicious.
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4 people found this helpful
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