|
|
|
|
||
|
HELP | |
|
  $11.95 List price:
Used Hardcover
Ships in 1 to 3 days
More copies of this ISBN:This title in other formats:The Olives Tableby Todd English
Synopses & ReviewsPublisher 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 Esquire magazine and the Best New Restaurant by Boston magazine, it has also been voted Favorite Restaurant in the Zagat Guide to Boston and Vicinity. In The Olives Table, 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. 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. 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. Review:Barbara Kafkaauthor of Roasting: A Simple ArtTodd English is a wonderful cook based in a strong tradition of peasant flavors, often Italian; he is inventive and so is the food in this book. Review:Marco R. Della CavaUSA TodayOne of the nation's best restaurants. Review:Jasper Whiteauthor of Jasper White's Cooking from New England and Lobster at HomeTodd and Sally have made Olives' food come alive in this collection of bold flavors and lusty food combinations. Todd puts his mark on every recipe, never missing the chance to intensify the flavor or texture of a dish. Reading these recipes made me unbearably hungry...deep-fried stuffed olives, Parmesan pudding, butternut squash tortelli, rabbit agrodolce, marinated lamb with olive bruschetta...This book will make you want to rush to a market and back home again to start cooking. Review:Lydia Shirechef-owner of Biba and PignoliThis book is Todd. Who else would describe their love of cooking as "lust"?...Just try the foie gras flan to believe it or char the skin of a fig while the gorgonzola oozes. Review:1996 Zagat Guide to Boston and VicinityFood that will take your breath away. Review:John Willoughby and Chris Schlesingercoauthors of The Thrill of the Grill and Review:Paula Wolfertauthor of The Cooking of the Eastern Mediterranean and Couscous and Other Good Food from MoroccoA stunning presentation of the big, bold flavors that make Todd English one of my favorite chefs. The recipes are clear, authoritative, and delicious. Table of ContentsCONTENTS 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 SayingAdd a comment for a chance to win!
Average customer rating based on 1 comment: | |||||||||
|
| ||||||||||
|
||||||||||
Don't Miss
