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The Olive and the Caper

The Olive and the Caper

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4.79

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|Views: 2,294 |Likes:
Published by Workman Publishing
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.
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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Categories:Types, Recipes/Menus
Publish date: Aug 1, 2004
Added to Scribd: Mar 20, 2009
Copyright:Traditional Copyright: All rights reserved

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11/04/2014

 
sustaining grain
barley, wheat,rice & noodles
G
rains were thoughtby the ancients to be thebasis of happiness.The tasty array of grain-based dishes—barley pancakes;
pastitsio;
pilafs of riceor bulgur with lentils,spinach,artichokes;noodles crowned witha variety of sauces—will definitely help to elevate the mood at thetable.. . . . . . . . . . . . . . . . . . . 227An Island Harvest . . . . . 234 The Sin of Opsophagia. . 236Saffron. . . . . . . . . . . . . . . 240 The Olympic Games. . . . 244 Whence Cometh
Trahana? 
. . . . . . . . . . . . . 248Alexandria,Greek City by the Sea . . . . . . . . . . . . 254
Alexander the Great and theSpread of Hellenism
. . . . 258Fava Stories. . . . . . . . . . . 158 The Mycenaeans and Their Bill of Fare. . . . . . . 183
salads
a veritable bounty 
S
alads in Greece vary from just a single vegetable dressed with fruity olive oil and a littlelemon juice or vinegar to thefamous feta-strewn villagesalad known as a Greek Salad.Compositions of tomatoes andbreads,artichokes and potatoes,beets with their greens add upto lively medleys to enjoy atlunch or dinner.. . . . . . . . . . 187 The Tomato Revolution. . 194Pericles,the Father of Democracy. . . . . . . . . . . . 202 The Sarakatsani,Greece’sRoving Shepherds . . . . . . 211
eg gs
The daily gift 
F
ried in a bath of the finestolive oil,whipped into plainor filled omelets,served with thick  yogurt or an innovative salsa,inGreece the egg is anything butbreakfast food.. . . . . . . . . . . 215Oregano,Dill,and Mint. . . . . . . . . . . . . 218 The Greek Diaspora andthe Denver Omelet. . . . . 224
Part two
 the banquet ofdishes
bread 
the staff of life!
C
runchy-crusted country bread,lighter city bread,dense bread rings and dried
 paximadia,
 versatile pita,breadsstudded with olives,garlic,andlemon zest,Easter bread withits red-dyed eggs,fruit-filledbreads for Christmas—no Greek meal or snack lacks bread.. . 119 The Bread ManCometh. . . . . . . . . . . . . . 123Greece’s First BreadBakers . . . . . . . . . . . . . . . 126Cooking Bells and BeehiveOvens . . . . . . . . . . . . . . . 144Cyprus:the Coppery Island . . . . . . . . . . . . . . . 148
soup
For hard timesand good times
F
rom ancient times to modern,hot soups,cold soups,and thick soups have figured on the Greek menu.Filled with beans,lentils,bits of meat or fish,vegetables,noodles or rice,bread,and a splashof flavorful olive oil,soups arefrequently a keystone dish on thetable.. . . . . . . . . . . . . . . . . . 151

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