• October 1, 2008
  • Cooking
  • $34.95
  • ISBN-13: 9789889938710
  • Trim: 10.5in × 10.5in

Hot Tomatoes

Angelo Mc Donnell
A native of South America, the tomato comes in a wide variety of shapes, sizes, colors, textures, and flavorsfrom the tangy green zebra to the sweet Japanese momotaro to the intense pineapple heirloom. In Hot Tomatoes, acclaimed chef Angelo McDonnell reintroduces the tomato to chefs looking for innovative ways to integrate the much-loved fruit/vegetable into elegant, flavorful dishes.

Among the forty-seven feats of creativity featured in Hot Tomatoes are dazzling constructions like Lamb Chop with Dried Tomato Crust on Balsamic Tomatoes (p. 76) and Valencia Orange Tomato Ravioli with Lobster Sage and Tomato Stew (p. 126). McDonnellclearly in love with the freedom the multifaceted tomato affordsalso comes up with exciting treats like the Bloody Mary Tomato (p. 130), Chilled Ox Heart Tomato Martini (p. 134), and Homemade Ketchup (p. 56). Four-color photography brings each mouthwatering recipe to vibrant life and illustrates McDonnells flair for sophisticated presentation of dishes.

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Born and raised in Ireland, Angelo has lived and worked extensively through Europe, Asia, and North America. An avid competitor at culinary competitions, Angelo has won numerous accolades for his innovative and creative cuisine. In 2006, he commandeered the Hong Kong Chefs Association Team competing at Singapores Food Asia and returned home with a gold medal and "Best in Category award.

As corporate chef for Igors Group in Hong Kong, Angelo oversees more than twenty restaurants scattered throughout the city. Angelo has lived in Hong Kong for more than a decade with his wife Blanca and daughter Kiara.