Malta
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Malta
Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
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See moreDiscover the delicious Mediterranean cuisine of Malta with over 65 recipes in this beautifully photographed cookbook.
Malta: Mediterranean recipes from the islands takes you to the spectacular archipelago between Italy and the North African coast with over 65 dishes showcasing the country's vibrant cuisine.
Exploring his own family heritage, author Simon Bajada (Baltic, The New Nordic) captures Maltese food for the home cook, with recipes including ftira, a sourdough bread drenched in tomato, tuna and olives; aljotta soup, a flavour-packed brew of fish and garlic; and pastizzi, a deliciously addictive pastry.
Featuring breathtaking photography and evocative coastal landscapes, Malta is a stunning postcard from the heart of one of Europeโs most captivating hidden gems.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Malta by Simon Bajada is praised for capturing the intricate cultural blend of Maltese cuisine. Reviewers highlight its ability to transport readers to the Mediterranean with stunning photography and recipes like tomato- and tuna-smothered sourdough, anchovy fritters, and rabbit stew. Its comprehensive collection of over 70 recipes is noted for its beauty and attention to the unique flavours of Malta.
Book Details
INFORMATION
ISBN: 9781743798812
Publisher: Hardie Grant Books
Format: Hardback
Date Published: 07 June 2023
Country: Australia
Imprint: Hardie Grant Books
Illustration: Full-colour Photography
Audience: General / adult
DIMENSIONS
Spine width: 29.0mm
Width: 190.0mm
Height: 248.0mm
Weight: 1055g
Pages: 240
About the Author
Simon Bajada is an Australian-born food and travel photographer and writer with Maltese heritage living in Sweden. He has authored three cookbooks โ The New Nordic (2015), Nordic Light (2016), and Baltic (2019). He has worked as a chef, food stylist, recipe developer and photographer and has a Diploma in International Hotel Management and a Diploma in Le Cordon Bleu cookery.
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