A collection of ‘small plates’, celebrating harvests that grow plentifully here in the Ojai Valley. Small and usually shared dishes based on tapas in Spain, Mezze, in both Turkey and Greece, Italian Antipasti, as well as Moroccan and Middle Eastern flavors, with the emphasis on savory and spice. The thought behind this book presents ideas of foods that can be served as small plates for any time of day, just one plate or a selection of a few.
Includes a sample of Chef Robin ‘s infused salt + spice blend.
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