A river of gold connects three great cuisines
A river of gold flows through western Italy, southern France, and eastern Spain. It’s the olive oil that links these Mediterranean regions, along with a love of garlic, seafood, peppers, fresh herbs, and seasonal vegetables.
In stories and recipes, and beautiful location photography, Coastline explores the legacy of the ancient Greeks, Romans, Arabs, and Vikings, who left behind a "cuisine of the sun" flavored with generosity and conviviality. Despite cultural and linguistic differences, Spain's east coast, France's south coast, and Italy's west coast are united by a shared food philosophy: cook simply, season well, and feed a crowd.
Lucio Galletto and David Dale’s Coastline is a joyful collection of tales, recipes, and good-natured debates. From seaside villages and mountain farms come bold, satisfying dishes—salads, pasta sauces, pizza and pies, soups and stews, family feasts, and rustic desserts. Throughout, the authors lovingly argue who makes it best and where to go for the real thing.
Who it’s for
Mediterranean food lovers, travelers who dream of long lunches by the sea, and anyone who prefers olive oil to butter.
Spices to pair with this cookbook:
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Bay Leaf: A foundation for soups, stews, and braises.
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Cayenne: For a subtle heat in seafood and vegetable dishes.
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Chili Flakes: Adds bite to pasta sauces and sautéed greens.
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Cumin: A warm counterpoint in Moorish-inspired dishes.
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Nutmeg (whole): Essential in béchamel and pasta fillings.
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Smoked Paprika: Adds depth to Spanish-inspired recipes.
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Pepper (freshly ground): A constant seasoning throughout.
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Peppercorns: Infuse broths and poaching liquids.
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Saffron: A prized thread in paellas and seafood soups.
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Sea Salt: Used generously to bring out bright, clean flavors.
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White Pepper: A gentle heat, especially in creamy dishes.
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Cinnamon (ground + stick): Adds warmth to desserts.
- Vanilla Bean: For classic Mediterranean sweets and custards.
And of course: fresh herbs, garlic, tomato, anchovies, good olive oil, and vinegar.