This is the year "It's Greek to me" becomes the happy answer to
what's for dinner. "My Big Fat Greek Wedding," the upcoming epic
"Troy," the 2004 Summer Olympics returning to Athens--and now, yet
another reason to embrace all things Greek: "The Olive and the
Caper," Susanna Hoffman's 700-plus-page serendipity of recipes and
adventure.
In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from
the trap--and for us she offers the boldly-flavored Shrimp with
Fennel, Green Olives, Red Onion, and White Wine. She gathers wild
greens and herbs with neighbors, inspiring Big Beans with Thyme and
Parsley, and Field Greens and Ouzo Pie. She learns the secret to
chewy country bread from the baker on Santorini and translates it
for American kitchens. Including 325 recipes developed in
collaboration with Victoria Wise (her co-author on "The Well-Filled
Tortilla Cookbook," with over 258,000 copies in print), "The Olive
and the Caper" celebrates all things Greek: Chicken Neo-Avgolemeno.
Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon
and coriander. Siren-like sweets, from world-renowned Baklava to
uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot
and Metaxa.
In addition, it opens with a sixteen-page full-color section and
has dozens of lively essays throughout the book--about the origins
of Greek food, about village life, history, language,
customs--making this a lively adventure in reading as well as
cooking.
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