The Figs Table: Figs Table

by Todd English and Sally Sampson

Book Overview

"Never trust a round pizza" -- Todd English Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by USA Today and cited by Boston magazine and Zagat's as having the best pizza in Boston, there's something for everyone in the family, from...

• Format: Hardcover
• Language: English
• ISBN: 0684852640
• ISBN13: 9780684852645
• Release Date: November 1998
• Publisher: Simon & Schuster
• Length: 240 Pages
• Weight: 1.80 lbs.
• Dimensions: 0.9" x 7.8" x 9.5"

Customer Reviews

Incredible pizza crust and toppings, plus lots more

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.

Outstanding recipes -- great tasting and easy to prepare

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.

Clever and inspirational recipes for those who love to eat!

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.

Stellar.

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!

My god...

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.