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The Olive and the Caper: Adventures in Greek Cooking

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The Olive and the Caper: Adventures in Greek Cooking Cover

 

Synopses & Reviews

Publisher Comments:

This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the summer 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.

Review:

"Traditional Greek cuisine favors sour tastes: lemons, capers, vinegar, wild herbs. Cooking with these pungent ingredients takes a sure hand or, failing that, a good recipe. Hoffman's book supplies the latter in abundance; it attempts nothing less than to capture the whole of Greek food culture between covers. That includes side notes on language, myth, literature and botany; details of regional specialties; lists of native greens; and an explanation of why we say 'Greek' instead of 'Hellenic.' Like many warm-weather cuisines, Greek food relies on an abundance of grilled meats and fish and dressed greens. Hoffman presents them in dazzling variety, alongside familiar exports like Dolmadakia (stuffed grape leaves) and Tzatziki. Hoffman, an anthropologist and cook, includes recipes that might be challenging or improbable for American home cooks: Retsina-Pickled Octopus, Thyme-Fed Snails and 'Greek-inspired ice creams' made with mastic or olive oil. There are labor-intensive recipes, too, showing how to make filo pastry and homemade sourdough noodles. Desserts — Semolina Custard Pie; Yogurt Cake with Ouzo-Lemon Syrup — go far beyond Baklava. With its fascinating trove of information, this work will please armchair cooks and traveling foodies. For those willing to surrender to its searingly bright palate of flavors, it's a boon to the kitchen, too. Photos, illus. (July) Forecast: With the Olympics in Athens next month, interest should be strong." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

Synopsis:

THE OLIVE AND THE CAPER is all things Greek: fall-off-the-bone lamb shanks seasoned with garlic, thyme, cinnamon, and coriander. A refreshing new tzatziki made pink with beets, and a dazzling filo pie filled with greens, fennel and ouzo. Dolmadakias–stuffed grape leaves– succulent with retsina-soaked currants and raisins. Fish grilled with mastic-flavored bread stuffing. A luscious kapama of beef stewed in wine, brandy, and coffee; chicken baked with eggplant and green olives. Inspired by the passionate cooks, bakers, fishermen, and housewives she befriended over thirty years of extended stays in Greece, Susanna Hoffman presents more than 250 recipes based on the original and still best Mediterranean diet, with a resounding…Opa!

Synopsis:

A culinary celebration of Greece, "The Oliver and the Caper" features 325 recipes for everything Greek--from Chicken Neo-Avgolemeno to Baklava--plus dozens of lively essays about the origins of Greek food, history, village life, and more. Photos throughout. 16-page color insert.

About the Author

Susanna Hoffman is an anthropologist and cook who has lived and worked in Greece on and off for more than thirty years. She is the co-author, with Victoria Wise, of The Well-Filled Tortilla Cookbook, The Well-Filled Microwave Cookbook, and The Good & Plenty Cookbook.

Product Details

ISBN:
9781563058486
Subtitle:
Adventures in Greek Cooking
Author:
Hoffman, Susanna
Author:
Hoffman, Susanna M.
Publisher:
Workman Publishing Company
Subject:
Food habits
Subject:
Cookery, greek
Subject:
Greek
Subject:
Regional & Ethnic - Greek
Subject:
Food habits -- Greece.
Copyright:
Edition Description:
paperback
Publication Date:
August 2004
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
8 x 9 1/4
Pages:
608
Dimensions:
9.38 x 8.25 x 1.5 in 3 lb

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Related Subjects

Arts and Entertainment » Music » Instruments » General
Cooking and Food » Regional and Ethnic » Greek
Cooking and Food » Regional and Ethnic » Mediterranean

The Olive and the Caper: Adventures in Greek Cooking Used Trade Paper
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Product details 608 pages Workman Publishing - English 9781563058486 Reviews:
"Publishers Weekly Review" by , "Traditional Greek cuisine favors sour tastes: lemons, capers, vinegar, wild herbs. Cooking with these pungent ingredients takes a sure hand or, failing that, a good recipe. Hoffman's book supplies the latter in abundance; it attempts nothing less than to capture the whole of Greek food culture between covers. That includes side notes on language, myth, literature and botany; details of regional specialties; lists of native greens; and an explanation of why we say 'Greek' instead of 'Hellenic.' Like many warm-weather cuisines, Greek food relies on an abundance of grilled meats and fish and dressed greens. Hoffman presents them in dazzling variety, alongside familiar exports like Dolmadakia (stuffed grape leaves) and Tzatziki. Hoffman, an anthropologist and cook, includes recipes that might be challenging or improbable for American home cooks: Retsina-Pickled Octopus, Thyme-Fed Snails and 'Greek-inspired ice creams' made with mastic or olive oil. There are labor-intensive recipes, too, showing how to make filo pastry and homemade sourdough noodles. Desserts — Semolina Custard Pie; Yogurt Cake with Ouzo-Lemon Syrup — go far beyond Baklava. With its fascinating trove of information, this work will please armchair cooks and traveling foodies. For those willing to surrender to its searingly bright palate of flavors, it's a boon to the kitchen, too. Photos, illus. (July) Forecast: With the Olympics in Athens next month, interest should be strong." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
"Synopsis" by , THE OLIVE AND THE CAPER is all things Greek: fall-off-the-bone lamb shanks seasoned with garlic, thyme, cinnamon, and coriander. A refreshing new tzatziki made pink with beets, and a dazzling filo pie filled with greens, fennel and ouzo. Dolmadakias–stuffed grape leaves– succulent with retsina-soaked currants and raisins. Fish grilled with mastic-flavored bread stuffing. A luscious kapama of beef stewed in wine, brandy, and coffee; chicken baked with eggplant and green olives. Inspired by the passionate cooks, bakers, fishermen, and housewives she befriended over thirty years of extended stays in Greece, Susanna Hoffman presents more than 250 recipes based on the original and still best Mediterranean diet, with a resounding…Opa!
"Synopsis" by , A culinary celebration of Greece, "The Oliver and the Caper" features 325 recipes for everything Greek--from Chicken Neo-Avgolemeno to Baklava--plus dozens of lively essays about the origins of Greek food, history, village life, and more. Photos throughout. 16-page color insert.
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