The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts (Hardcover)

by Todd English (Author), Sally Sampson (Author) "Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be..." (more)
Key Phrases: pizza peel sprinkled, teaspoon mincedgarlic, paddle lightly, Basic Tomato Sauce, Almond Pesto, Button Mushroom (more...)

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.

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Product Details

• Hardcover: 240 pages
• Publisher: Simon & Schuster (November 11, 1998)
• Language: English
• ISBN-10: 0684852640
• ISBN-13: 978-0684852645
• Product Dimensions: 9.1 x 7.6 x 1 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #41,336 in Books (See Bestsellers in Books)

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  #6 in	Books > Cooking, Food & Wine > Baking > Pizza
  #14 in	Books > Cooking, Food & Wine > Regional & International > European > Mediterranean
  #37 in	Books > Cooking, Food & Wine > Regional & International > European > Italian

Customer Reviews

Most Helpful Customer Reviews

24 of 24 people found the following review helpful:

5.0 out of 5 stars Clever and inspirational recipes for those who love to eat!, July 11, 1999

By	[e-mail] K. Ledvina (Appleton, WI) - See all my reviews

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.

22 of 22 people found the following review helpful:

5.0 out of 5 stars Incredible pizza crust and toppings, plus lots more, March 5, 2003

By	David J. Lewis (Arlington, MA USA) - See all my reviews (REAL NAME)

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.

11 of 11 people found the following review helpful:

5.0 out of 5 stars Outstanding recipes -- great tasting and easy to prepare, February 24, 2001

By A Customer

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.