Qty:1
  • List Price: $32.00
  • Save: $8.17 (26%)
FREE Shipping on orders over $35.
Only 6 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: Solid used copy with visible wear to covers. May contain underlines or highlights. Ships directly to you with tracking from Amazon's warehouse - fast, secure and FREE WITH AMAZON PRIME.
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Figs Table Hardcover – November 11, 1998


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$23.83
$1.33 $0.01

Frequently Bought Together

The Figs Table + The Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English + Cooking In Everyday English: The ABCs of Great Flavor at Home
Price for all three: $72.53

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 240 pages
  • Publisher: Simon & Schuster; First Edition edition (November 11, 1998)
  • Language: English
  • ISBN-10: 0684852640
  • ISBN-13: 978-0684852645
  • Product Dimensions: 0.9 x 7.6 x 9.3 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #820,299 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

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 Humus and Asiago; Fig and Prosciutto) that are a snap to prepare. English provides the know-how to create specialty oils such as Mint Oil and a Fig Jam that is similar to a dried fruit preserve but made with vegetable oil, shallots, red wine and chicken and beef broths. The authors offer unusual vegetable combinations such as Fava Beans with Orange Segments and Toasted Walnuts or Roasted Carrot and Feta Salad with Za'atar, a tangy Mideastern spice. Desserts range from traditional favorites such as Chocolate Chip Cookies and Gingersnaps to the slightly exotic Cardamom Almond Biscotti and Ginger Peach Crumble. Helpful are two sections?The Figs Pantry and The Figs Kitchen?that list ingredients and tools needed for the recipes. Photos not seen by PW.
Copyright 1998 Reed Business Information, Inc.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.7 out of 5 stars
5 star
10
4 star
1
3 star
0
2 star
1
1 star
0
See all 12 customer reviews
I look forward to working through the other recipes.
David J. Lewis
I found that the ingredients can be easily found in your local supermarket.
Buttercup
Inevitably, they will ask for pen and paper to copy recipes.
LC

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By fxled@dataex.com K. Ledvina on July 10, 1999
Format: Hardcover
The book was really fun to read and filled with many interesting tips for anyone who is beginning to cook. The variety of recipes are wonderful. I've tried some of the recipes and they were exceptional. The roasted beet and walnut gorgonzola salad, ymmm! The portobello burger and Aioli sauces were incredible. The book gives advice to newer cooks and is a real find for those who love to try new and innovative recipes. Any family member or guest would love eating food prepared from this cookbook, it is a treasure and I already know what I will make next from the cookbook: Olivia's Crunchy Chicken and Gingersnaps. I enjoyed the variety of foods offered: simple to fancy but always unique. I haven't been to Boston in 30 years and plan a trip soon and FIGS will be the first restaurant our family visits.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
24 of 24 people found the following review helpful By David J. Lewis on March 5, 2003
Format: Hardcover Verified Purchase
So far I've mainly made the pizza recipes in this book, but they alone are worth the price. The crust recipe is heavenly and quite easy to make. The dough balls are so light and fluffy after rising that they practically float off the board. They hardly need any working and cook in 6-7 minutes on a baking stone into a uniquely thin, light, crunchy and tasty crust.
One thing to watch out for, however, is that English specifies fresh yeast for the pizza dough. I had trouble finding that, so I used the active dry yeast commonly found in supermarkets, and after one try it worked perfectly. The equivalent measure for the two teaspoons of fresh yeast is one generous teaspoon of active dry. Also, dissolve the dry yeast in the water/oil liquid (at 115 degrees F) just prior to mixing, rather than putting it in with the dry ingredients as specified for the fresh yeast. If there's a fault to the book, it's that English doesn't help you much with substitutions like this that vary from his ideal.
The pizza toppings are imaginative and yummy, and can inspire you to create your own. English tends to be a bit minimalist, however, so we sometimes increase the cheese and some other topping ingredients.
I've also made the white-chocolate challah pudding, which lives up to its billing as "sex on a spoon". Be sure you have plenty of people to share it, however, or you'll wind up with a big pan of incredibly delicious but super-rich pudding calling to you from the fridge for days.
It's a uniquely great cookbook. I look forward to working through the other recipes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 11 people found the following review helpful By A Customer on February 24, 2001
Format: Hardcover
Todd English provides simple, relatively easy to prepare recipes that will delight your taste buds. The pizza ideas are simple to prepare, and will inspire you to try combinations you didn't think possible. The rissoto recipes can make either a quick family meal or provide a wonderful accompaniment for a more formal meal with friends. There are also some excellent recipes for chicken or other main courses that can be prepared in less than an hour and will absolutely amaze you.
English is quite creative, and these recipes are mostly quick and easy. A great cook book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
14 of 15 people found the following review helpful By A Customer on November 8, 1998
Format: Hardcover
To taste the food inspired by this book, we drove an hour and a half to Boston, found parking (amazingly difficult), then found that we would have an hour and ten minute wait in cold weather to get inside. Luckily they did take-out, so we recieved our Portobello Pizza, Tiramisu, and focaccia bread fairly quickly. We ate the pizza in the car, sans napkins, plates, or a beverage... and it was one of the best meals we have ever had. If you don't want to go through this, you can simply buy the cookbook and make it yourself.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 10 people found the following review helpful By A Customer on January 20, 1999
Format: Hardcover Verified Purchase
Another outstanding book from Todd English. Try the mushroom pizza with fontina and truffle oil. It is unquestionably the best pizza I've ever eaten. Outstanding flat-bread-style pizza dough recipe. On to the desserts and risotto(es?) next!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 7 people found the following review helpful By A Customer on December 13, 1998
Format: Hardcover
After hearing about the 1.5 hour trip to Boston (I think I know who here passenger was), I had to try some of the pizzas.
All were very easy; we made the Spicy Shrimp and the one with the mushroom paste on it.
The doughs are extremely easy to make; nothing in this book seemed all that difficult. I have an extensive cooking background, so your mileage may vary! :-)
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Search