The Olive and the Caper: Adventures in Greek Cooking

Front Cover
Susanna Hoffman
Workman Publishing, 2004 - Cooking - 589 pages
10 Reviews
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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LibraryThing Review

User Review  - E.J - LibraryThing

Adventures in Greek cooking? Adventures indeed. This book describes the adventures Greeks from back in the day used to have and how and why they formed certain recipes and used them for certain things ... Read full review

Review: The Olive and the Caper: Adventures in Greek Cooking

User Review  - Sugarpop - Goodreads

I have some hit and misses with the recipes. Tonight I made manestra and it went over very well. Some of my consistent repeats are the eggplant salad-country style, moussaka, spanakopita and the ... Read full review

Contents

special from glasses of crystal
5
OUZO
13
TEA
20
THE SIMPLEST
27
THE SEA
59
and Culinary Specialties
76
FROM FILO PASTRY
83
The Shapes of Filo Pies
90
zucchini flower fritters
263
STEWED VEGETABLE
282
CRISP CROQUETTES
292
STUFFED VEGETABLES
300
THE RENOWNED
313
In a country surrounded
323
Salt Cod the Fish That
336
the Name
344

The Trail of the Olive
98
Opulent Byzantium
110
THE STAFF OF LIFE
119
Bakers
126
soup
151
A VERITABLE BOUNTY
187
The Tomato Revolution
194
Pericles the Father
202
The Sarakatsani Greeces
211
Oregano Dill
218
The Greek Diaspora
224
An Island Harvest
234
Saffron
240
Whence Cometh
248
Alexandria Greek City
254
The Aegean and the Ionian
350
The MinoansInhabitants
356
1
368
Sheep and Their Wool
382
First Greeks?
402
AND
437
Morals with the Meal
452
Best Tzatziki
466
THE MARINADES
482
fruit will do Cakes pastries
489
PART THREE
496
OVEN
503
Coins
540
the Greek Fight
562
Copyright

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About the author (2004)

Susanna Hoffman was a co-owner, sous chef, and maître d' of Chez Panisse, where she met Victoria Wise. She is the author, most recently, of The Olive and the Caper, and lives in Telluride, Colorado.

Victoria Wise was the first chef at Chez Panisse and went on to become chef/owner of Berkeley's Pig-by-the-Tail and co-owner with Susanna Hoffman of Oakland's Good & Plenty Cafe. Her most recent Workman book was The Smith & Hawken Gardeners' Community Cookbook. She lives in Oakland, California.

Bibliographic information