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1 Beaverton Cooking and Food- US New England

The Olives Table

by

The Olives Table Cover

ISBN13: 9780684815725
ISBN10: 0684815729
Condition: Standard
Dustjacket: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

In 1989, Todd English and his wife Olivia opened the original Olives; since then the restaurant has moved to larger quarters, and Todd and his bold, inventive Mediterranean-inspired cooking have earned an international reputation. Voted one of the Top Ten Restaurants by andlt;Iandgt;Esquireandlt;/Iandgt; magazine and the Best New Restaurant by andlt;Iandgt;Bostonandlt;/Iandgt; magazine, it has also been voted Favorite Restaurant in the andlt;Iandgt;Zagat Guide to Boston and Vicinity.andlt;/Iandgt; In andlt;Iandgt;The Olives Table,andlt;/Iandgt; the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay. andlt;BRandgt; Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures — not exotic equipment or techniques — by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table. andlt;BRandgt; Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Plan a simple but deeply satisfying supper of Roasted Clams with Chicken, Tomatoes, Artichokes, and Bacon served with roasted new potatoes and end with Gingersnap Risotto Pudding. Whatever meal you decide to create from these recipes, you won't be disappointed.

About the Author

Todd English is the chef-owner of Olives and the three branches of Figs, all award-winning restaurants located in Boston. Todd graduated from the Culinary Institute of America with honors; he has cooked with Jean-Jacques Rachou at La Côte Basque and was executive chef at Michela's, an award-winning Northern Italian restaurant in Cambridge, Massachusetts. In 1994, Todd was named Best Chef in the Northeast by the James Beard Foundation after having been named National Rising Star in 1991; he is also the recipient of the first Robert Mondavi Award for Culinary Excellence. He has taught cooking classes in the United States and abroad and has been featured in Bon Appétit, The New York Times, Food and Wine, The Boston Globe, The Boston Phoenix, and other periodicals too numerous to mention. He lives with his family in Boston. Sally Sampson is the author and coauthor of numerous cookbooks, including the James Beard Award-nominated The $50 Dinner Party, Throw Me a Bone (with Cooper Gillespie) and The Olives Table (with Todd English). She has contributed to Self, Bon AppÉtit, Food and Wine, The Boston Globe, Boston magazine and The Boston Phoenix. She lives with her family in Watertown, Massachusetts.

Table of Contents

CONTENTS

Todd Puts His Words on a Plate

Tile Olives Pantry

The Olives Kitchen

Basics

Starters

Soups

Salads

Vegetables

Potato Dishes

Polenta

Risotto

Pasta and Beans

Poultry

Meats

Fish

Desserts

Mail-Order Sources

Index

Metric Equivalents

What Our Readers Are Saying

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Average customer rating based on 1 comment:

jeanthrasher, June 26, 2007 (view all comments by jeanthrasher)
I am purchasing this book, The Olives Table, after watching Todd English prepare a beautiful dish.
The request on the previous page was to give an opinion of the title of this book.
My first impression;
Simplistic, elegant, classic & inviting

I look forward to preparing some exquisite meals.
Was this comment helpful? | Yes | No

Product Details

ISBN:
9780684815725
With:
Sampson, Sally
Author:
Tremblay, Carl
With:
Sampson, Sally
Author:
English, Todd
Author:
Sampson, Sally
Author:
Tremblay, Carl
Publisher:
Simon & Schuster
Location:
New York :
Subject:
Cookery, american
Subject:
American - General
Subject:
Mediterranean
Subject:
Cookery, mediterranean
Subject:
Olives Table (Restaurant)
Subject:
Regional & Ethnic - Mediterranean
Subject:
Cooking and Food-Mediterranean
Copyright:
Edition Description:
Hardback
Series Volume:
23
Publication Date:
March 1997
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
35 B/W PHOTOS T/O; 2 COLOR T/O
Pages:
368
Dimensions:
9.25 x 7.38 in 35.805 oz

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Related Subjects

Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Regional and Ethnic » Mediterranean
Cooking and Food » Regional and Ethnic » United States » New England

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