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The Figs Table: More Than 100 Recipes for Pizza, Pastas, Salads, and Desserts
Simon & Schuster
Published: November 1998
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Authors English and Sampson are aiming, with The Figs Table, at the 15 best pizza recipes out of Todd English's award-winning restaurant, Figs. But to get there--poor reader--you will have to pass through one impossibly flavorful ordeal
after another, starting right up front with such basics as roasted garlic, balsamic onions, and fig jam.
You will find the whimsical: Fennel, Watermelon, and Black Olive Salad with Feta Cheese, which comes of English musing about agro dolce and
melon paired with prosciutto. You will find the sublime: Roasted Beets with Walnut Gorgonzola Dressing. And in between, you are sure to stop at some very basic treasures like White Bean Soup, Black Bean Chili, a lasagna to end them all, Sweet Potato
Polenta, Roasted Fennel and Shrimp Risotto, and then on into those pizzas to die for.
English uses the Mediterranean like a springboard for his flavor imagination. This cookbook is his dismount. Any judge would give him the highest points
possible. --Schuyler Ingle
From Publishers Weekly
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... read more
"Never trust a round pizza"
-- Todd English
Todd English, the renowned chef who brought you The Olives Table, shares
his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by USA Today and cited by Boston magazine and Zagat's as
having the best pizza in Boston, there's something for everyone in the family, from Macaroni Simoni for the kids, to Portobello Mushrooms, Mushroom Purée, and Fontina Cheese Pizza for more sophisticated palates. And no one will turn down a taste of the
White-Chocolate Challah Pudding with Caramel Sauce.
Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. The Figs Table showcases Todd English's trademark style: layering flavors to
create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Frisée, Prosciutto, and
Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but
elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with
Caramelized Leeks and Tomato Sauce; Classico; even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that The Boston Phoenix
called "the best in town."
Simple or complex, sweet or savory, any dish from The Figs Table makes any meal special.
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