The culinary heritage of the Balearic Islands employs familiar Mediterranean ingredients – olive oil, garlic, rice and fresh fish – and resourceful cooking methods passed down for generations. With dishes such as Menorcan-Style Stuffed Eggplant, Baked Fish with Spinach and Swiss Chard, Black Rice with Cuttlefish and Artichokes, Pork with Wild Mushrooms, Baked Figs, Almond Cookies, and Formentera’s most famous dessert, Fresh Cheesecake with Mint, this book celebrates the islands’ sweet and savoury classics. Vivid short essays shine a spotlight on traditions and rituals, local ingredients, and essential techniques.
