World traveler shares cultures through foodby Larry Cox on Apr. 08, 2009, under Taste Plus
OUR FAVORITE COOKBOOKS
‘Falling Cloudberries: A World of Family Recipes’
By Tessa Kiros (Andrews McMeel, $29.99)
Tessa Kiros was born in London to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was 4. As a teenager, she began traveling throughout the world, learning as much as she could about cultures and traditions as she sampled regional foods. While on a road trip to Italy, she met her eventual husband, Giovanni. They and their two daughters live in Tuscany.
Tessa Kiros’ new collection is, as might be expected, a joyful mix. Not only is it a homage to her personal diverse heritage, it also reflects what she has sampled and learned throughout her travels. The mouthwatering recipes – from Finland, Greece, Cyprus, South Africa and Italy – are divided geographically. In addition to the recipes are helpful notes, simple instructions, and a relaxed inviting style. The gorgeous illustrations make this a beautifully packaged cookbook that is a pleasing addition to any home collection.
Some of the standout recipes include Cinnamon and Cardamom Buns, Poached Quinces that is a perfect addition to ice cream, tangy Lemon and Oregano Chicken, and traditional Spanakopita. One dish was tested from this collection, Daniele’s Tomato Pasta. It was easy to prepare and a perfect warm-weather supper.
Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/calendar.
Daniele’s Tomato Pasta
12 ripe cherry tomatoes, halves
About 30 baby salted capers, rinsed and squeezed dry
1/2 cup extra-virgin olive oil
2 garlic cloves, lightly crushed with a knife
About 5 basil leaves, torn
3/4 package 16-oz spaghetti
Put all of the ingredients except the spaghetti in a bowl and season with salt and pepper. (I used sea salt and freshly ground pepper.) Set aside for at least an hour, if possible, to let the flavors mingle. Cook the spaghetti in a large pan of boiling salted water, following the package instructions.
Drain and add to the tomato sauce, tossing well to coat the pasta. Serve immediately, with or without grated Parmesan.