Alimentari: Salads + Other Classics from a Little Deli that Grew by Linda Jones and Paul Jones

Search this book for Recipes »
    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: milk; eggs; whisky; sugar
    show
    • Categories: Cakes, large; Dessert
    • Ingredients: sugar; self-raising flour; olive oil; green-skinned apples
    show
    • Categories: Chutneys, pickles & relishes; Lebanese; Vegan
    • Ingredients: garlic; canola oil; lemons
    show
    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; canola oil; store-cupboard ingredients
    show
    • Categories: Sauces, general; North African; Vegan; Vegetarian
    • Ingredients: red capsicums; bird's eye chillies; paprika; caraway seeds; coriander seeds; garlic
    show
    • Categories: Spice / herb blends & rubs; Middle Eastern; Lebanese
    • Ingredients: black peppercorns; coriander seeds; whole cloves; cumin seeds; nutmeg; ground allspice; ground cinnamon
    show
    • Categories: Spice / herb blends & rubs; Egyptian
    • Ingredients: hazelnuts; sesame seeds; fennel seeds; coriander seeds; cumin seeds; black peppercorns
    show
    • Categories: Sauces, general; Vegetarian
    • Ingredients: parsley; basil; pine nuts; garlic; Parmesan cheese
    show
    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: sugar; white vinegar; ground cinnamon; whole star anise; mustard seeds; bay leaves; onions; tomatoes
    • Accompaniments: Haloumi pies
    show
    • Categories: French; Vegetarian
    • Ingredients: clarified butter; egg yolks; white wine vinegar; lemons
    show
    • Categories: French; Vegetarian
    • Ingredients: whole cloves; onions; milk; bay leaves; butter; plain flour; smoked scamorza cheese; Parmesan cheese
    show
  • show
  • show
    • Categories: Pies, tarts & pastries; Lebanese; Vegan; Vegetarian
    • Ingredients: dried yeast; self-raising flour; plain flour
    show
    • Categories: Pizza & calzones; Vegan; Vegetarian
    • Ingredients: dried yeast; Italian 00 flour; fine semolina
    show
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: eggs; Italian 00 flour; fine semolina
    • Accompaniments: Bolognese
    show
  • show
    • Categories: Pasta, doughs & sauces; Gluten-free; Vegetarian
    • Ingredients: ricotta cheese; baby spinach; Parmesan cheese; nutmeg; egg yolks; gluten-free flour; tapioca flour; basil
    • Accompaniments: Tomato sugo; Puttanesca sauce
    show
    • Categories: Pasta, doughs & sauces; Gluten-free; Vegetarian
    • Ingredients: Jap pumpkins; ricotta cheese; Parmesan cheese; nutmeg; egg yolks; gluten-free flour; tapioca flour; basil
    • Accompaniments: Tomato sugo; Puttanesca sauce
    show
    • Categories: Side dish; Vegetarian
    • Ingredients: corn on the cob; instant polenta; Parmesan cheese; basil
    • Accompaniments: Pork and veal meatballs
    show
    • Categories: Side dish; Small plates - tapas, meze; Winter; Vegan; Vegetarian
    • Ingredients: olive oil; onions; garlic; chicory; cavolo nero; Swiss chard; kale; spinach; chilli flakes; lemons
    show
    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: lemons; salt; cardamom pods; bay leaves
    show
    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: turnips; beetroots; white vinegar
    show
    • Categories: Stocks
    • Ingredients: chicken bones; onions; leeks; celery; thyme sprigs; parsley stalks; coriander seeds; white peppercorns
    show

Notes about this book

  • Cati on September 20, 2016

    Why do publishers print recipe books with the list of ingredients in the smallest print. I nearly did not buy this book because of the print size. In fact I left it in the shop, but later I saw it in Book Depository $10 cheaper, so thought with the discount I might put up with the inconvenience of getting eye strain. So glad I did. There are a lot of recipes I will be making.

Notes about Recipes in this book

  • Avocado, cherry tomato and dukkah salad

    • RosieB on December 07, 2016

      Easy tasty salad. I cut down the lime juice as the dressing was tasting too sour. Served with the chicken wings.

  • Lemon and garlic chicken wings

    • RosieB on December 07, 2016

      These were really tasty. I only made half recipe of the garlic sauce which was really runny. I also put in half the amount of lemon juice. I thought it would be too wet but I baked the final time with top heat and fan and they browned up and were crispy and delicious. It's not a difficult recipe but a bit of mucking around with making the garlic sauce and squeezing the lemons. I served this with the avacado and cherry tomato salad.

  • Chargrilled vegetable salad with couscous, spiced yoghurt and almonds

    • melba on December 27, 2021

      This makes a huge quantity!

  • Cauliflower and chickpea salad with almonds, fried onion and sultanas

    • e_ballad on October 31, 2016

      Whilst I didn't think much of the dressing, this salad was fantastic. Very tasty, though keep the toasted pita on the side in case you have leftovers, otherwise it gets sogged.

  • Beetroot, lentil and ricotta salad

    • e_ballad on October 28, 2016

      This was great. The quantity of dressing is far too much for the salad, so I used half & it was just right. Very tasty & held up as leftovers, albeit a more homogeneous beetroot-stained colour the following day.

  • Labne

    • e_ballad on June 13, 2017

      Absolutely foolproof & very moreish. Beats any commercially available labne I've tried.

  • Farro, Persian feta and almond salad

    • e_ballad on October 31, 2016

      Another great salad. Incredibly quick to get out on the table & a perfect salad for leftovers. Really yummy.

  • Pork and veal meatballs

    • e_ballad on October 16, 2017

      Perfect texture, but could have used a bit more flavour punch.

  • Chickpea, fregola and fennel soup

    • e_ballad on February 27, 2019

      Definitely not a soup, but more of a fregola pasta dish, if using the quantity of fregola specified in the recipe. If it’s soup you’re after, use half or even a third of the quantity . On the subject of fregola, I’m yet to come across a type that requires 30 minutes to cook - mine was closer to 8 minutes to reach al dente. It would be gruel if the cooking time was adhered to. The flavour was ok, but nothing especially notable.

  • Meatball wrap

    • e_ballad on October 16, 2017

      Essentially the book’s “Pork & veal meatballs” whacked into flatbread with a bit of salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1743791291
  • ISBN 13 9781743791295
  • Published Aug 06 2016
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

Cafe and deli favorites for sharing and entertaining with friends and family

'Alimentari' literally means 'good food and camaraderie' – and that is just what this celebrated Melbourne-based cafe/deli stands by. They present delicious, attainable Italian, modern European, and Middle Eastern food (with some cheffy touches) alongside a compelling story of success of the little deli that became a beloved cornerstone of the thriving and unparalleled cafe culture that Melbourne fosters. From Spanish tortilla, confit potato and caramelized onion to semolina porridge with rhubarb compote; kibbeh wraps to risoni pasta; suckling pig and fennel lasagna to Portuguese fish stew; fig and mascarpone tartin to baklava, there is something to entice and excite any palate.

Accompanied by beautiful food and location photography from the deli and the café, this book will resonate with food lovers around the world as the story of a company that flourished because it spurned food fads and stuck to what it does so well: wholesome ingredients, accessible techniques, and traditional flavors.


Other cookbooks by this author