Amazon.com
Whether you cook with olive oil because it is healthful or simply enjoy its enriching flavor, Peggy Knickerbocker's Olive Oil: From Tree to Table will increase your interest in this ancient and beneficent oil. Knickerbocker provides the complete story of olive oil, taking you firsthand to witness the harvesting, pressing, and grading of the oil. Color photos by Laurie Smith make you feel as if you were witnessing the process. Shots of some the 112 recipes in this book prove how irresistible the dishes are. Look for Spaghetti with Garlic, Olive Oil and Chili, Pinzimonio (a kind of Italian crudités), Roasted Chicken Breasts stuffed with Salsa Verde, Garlicky Romesco Sauce, and Orange Ginger Cake.
Book Description
Olive oil has always played an essential culinary role in the Mediterranean, where olives have been cultivated for thousands of years. Today this healthful, versatile ingredient is a beloved staple throughout the world. In Olive Oil: From Tree to Tahle, Peggy Knickerbocker and Laurie Smith trace the birth and voyage of the oil of the gods. They take us to the rustic orchards of Greece, Spain, Italy, North Africa, and California; show us the fascinating process of harvesting the fruit and extracting the shimmering essence; and let us taste the exquisite results through their own favorite recipes. From a simple midday snack of toast with tapenade to a lavish Provencal feast, here are countless ways to enjoy the fruity savor of pure olive oil. A transporting culinary adventure, Olive Oil: From Tree to Table is a graceful homage to this divine elixir.
Olive Oil is a 1998 IACP Award nominee.
Customer Reviews:
Beautiful!.......2000-09-18
I came across this book while killing some time at a local bookstore. This is an incredible book to have in your collection, if, for nothing else, the reasons below:
Incredible graphic design. A general rule of thumb--if Chronicle are the publishers of the book, it'll have a fantastic layout. These are the guys who brought to life Michael's devastatingly good vision in the "Tra Vigne" cookbook. Likewise, they also published Georgeanne Brennan's "Potager" and "Mediterranean Herb" cookbooks. The layouts are ALWAYS superb, and each and every release has beautiful photographs and dialogue. Which brings me to my next point.
Great dialogue. Offers a surprisingly thorough history of olive oil. Likewise, it offers a good summary on how to pick, store, and use different types of olive oils, as well as offering a mini glossary of olive oil colloquialisms (i.e., "extra-virgin" and "first-cold pressed", etc.). Also, Peggy's personality and humor come across very well and make the text quite an enjoyable read. This is something that just isn't normally found in many cookbooks who only see things through a step-by-step, color-by-numbers approach to cooking.
Of course, importantly,
Very good recipes. The recipes are extremely tasty. Most are amazingly simple, yet turn out spectacular. The approach is very simple, yet home-y...including ingredients typically found (or readily available) to the novice, home cook.
Get this book and I guarantee that you will not regret its inclusion in your collection!
Fantastic recipes.......1999-01-01
I came here looking for another book by Peggy knickerbocker! The recipes in Olive Oil are terrific. You don't have to be an Olive Oil expert to love every single salad or dressing she writes about. Even if you are a three thumbed guy like me you can turn out a five star meal with this book. Thanks Peggy!
Amazon.com
Todd English is articulate about how he cooks. His food is uniquely Mediterranean, muscular and sophisticated; he describes it as "refined rustic." His purpose in The Olives Table is to show home cooks how to make simple Mediterranean ingredients "more interesting, more elaborate, more fun." These ingredients include lobster and foie gras, as well as fresh figs, artichokes, and other seasonal foods. Many dishes are elaborate show stoppers, as in Asparagus Risotto with Ragu of Crazy Mushrooms, Porcini Cream, and White Truffles, or time-consuming: Free-Form Tuscan-Style Rabbit Lasagne that you would more likely want to travel to Cambridge to enjoy. But also look for tempting, simpler dishes you can easily make, provided you have access to impeccable, fresh ingredients like tuna and local, vine-ripened tomatoes. A few highlights are Baked Potato Salad, Ginger Mustard Chicken, and My Mama's Zucchini (a kind of stew). Look, too, for Chocolate Risotto.
Book Description
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.
Customer Reviews:
AAAAAAAAAAAAAAAAAAAA+++++++COOK BOOK.......2007-05-18
what can i say but to praise english's cook book which i own all 3.
i hv traveled intensively through out europe for many years.
eating in numerous restaurants in the city and small town, my taste buds always tell me :
how close his recipe to the food i put into my mouth!
how true the ingredients he used in his cook book close to the food i have in the big and small restaurants!
his cook book is the " down to earth " kind,never pretentious, just like him in his new tv show " foodtrip with todd english" on pbs,
way to go,todd english!!!!!!!
my cooking club like english's cook the best !!!!!!.......2007-02-05
among all the other chef's cook book.
we gather once a week, to share cooking experience and learn a new dish every time, after expericing many differnt cook books, we find his book is THE BEST!!!!!!!!
Above Average Restaurant Cookbook. Esp for Olive dishes.......2005-04-15
`The Olives Table' by the dashingly handsome celebrity chef Todd English and professional culinary writer, Sally Sampson is in every way a typical celebrity chef / restaurant cookbook. It has good, interesting recipes, some insights into what makes a good professional chef, and a slant which distinguishes it from most other celebrity chef / restaurant cookbooks.
The special twist is obvious from the title of the book, as English really likes the cooking of the Mediterranean, especially the role olives plays in Mediterranean dishes. In fact, English agrees with virtually all other writers on this subject when he states that you simply cannot cook Mediterranean without olive oil. And, this means olives and olive oil in virtually all its different applications, from marinaded olive appetizers to aioli in place of mayonnaise and practically all other egg sauces.
The insight into professional cooking comes in the interview of English by Sally Sampson which opens the book. When asked to explain how chefs can keep up their interest and dedication through the long hours required by a high end restaurant, English says that (and I'm paraphrasing here) once a chef gets into the groove and the adrenalin kicks in, you get the kind of endomorphin rush which comes from long, hard exercize. And, if you don't put in the kind of effort needed to reach that experience at least some of the time, you will not succeed as a chef recognized for doing quality work.
One of the more important considerations in deciding whether to buy this book is the fact that while English has included a lot of recipes with his own special twists, there are also a lot of recipes here which simply are not too different from what you will find in other cookbooks which specialize in Mediterranean cuisine. The question is more difficult in that while this is a good book, it is not a major effort with an important extra dimension which makes it an important book for any foodie to own. Example of such books are `Bouchon' by Thomas Keller and Tony Bourdain's `Le Halle Cookbook'. Both are important because they offer a pretty complete picture of bistro / brasserie cooking from two very different perspectives. Keller adds his unique insights into brasserie cooking and Bourdain is about the most entertaining cooking writer this side of Alton Brown.
Since this is not a distinctively great restaurant cookbook and it does include a lot of typical recipes, although each with English's own little twist, do you still want to buy it. There are a few very good reasons to say yes. First, if you make a point of only buying restaurant cookbooks, you will have less overlap than if you also happen to own the classics of Mediterranean cooking by Paula Wolfert, Joyce Goldstein, Clifford Wright, Claudia Roden, and Nancy Harmon Jenkins. Also, if you happen to be simply nuts about olives, aioli, figs, and rice dishes, then you will find much to enthrall you in this book.
The recipes include the usual entertaining headnotes regarding ingredients, recipe inspiration, and notes about preparation. I am really both surprised and pleased by the fact that English cites canned artichokes as an ingredient in almost all his artichoke dishes. On the other hand, I was just a little disappointed by the fact that the tart crust recipe printed in the book was NOT the same as the much more complicated recipe he does at the restaurant. Well, if I wanted this dumbed down, I would go to any one of a half dozen books I have for a simple pastry recipe. I buy books by accomplished chefs to see exactly how they do things.
I have a suspicion that there are a few instructions in a few recipes where some small detail about the cooking method is being assumed and therefore is left out. My best example is where we are instructed to `pan grill' squid rings by placing them on a hot pan with no oil and leave them cook for 2 to 3 minutes. While the recipe does specify a cast iron pan which one may or may not know will be seasoned to a non-stick finish, this is not universally known, and it is easy for someone to substitute a pain aluminum or steel coated pan. Another question raised by this instruction is the heating for more than a minute. Conventional wisdom on squid is that it is cooked for a minute or an hour, never in between. Three minutes is three times this lower time. So, although I'm sure the Olives chefs make this to perfection, there seems to be too much room for something to go wrong. Something, I suspect, will either stick or be entirely too tough.
Since this book has very good recipes where even the standards such as paella, mashed potatoes, and roasted chicken all are done with enough difference from the standard that you will not feel cheated, I recommend this to any good amateur cook who likes famous restaurant cookbooks.
Simple and Creative Recipes.......2001-10-25
Todd English has put together a masterful book that is at once imaginative and yet full of simply executed dishes. The new and different salad creations are the perfect start to the meat and vegetable entrees. He combines elegance and practicality flawlessly. I especially love his strong opinions about what to use and what not to use in his recipes. (He has a particular prejudice against cello spinach!) He also gives lots of helpful cooking hints along the way. This is a must-have for any cook who enjoys intimate dining.
An Excellent Restaurant Cookbook.......2001-07-24
Many restauranteurs publish cookbooks featuring recipes from their restaurants. I have a fair number of these books.
This is the *only* such book that I return to, repeatedly. I've made the goat cheese and sausage stuffed olives, the Falling Chocolate Cake (many times and is as excellent as another reviewer said), the Fennel Salad, the Tuna Tartare, and probably a good number of other recipes. The outcomes are consistently good.
I've also eaten at Olives a fair number of times, so I'm confident that I'm capturing the essence of Todd's cooking.
This is a high-quality hardcover book with high-quality paper, meaning that it should survive in the kitchen for a good long time. The recipes are well-laid-out on the pages and easy to refer to while you're cooking (a stark contrast from my "old" Joy of Cooking - which I love but does have a shortcoming in this area).
Average customer rating:
- todd english's cook book is always the most favorite
- The best dessert cookbook ever
- Elegant but Doable recipes
- Simple but great taste!
- Mangifique!!!
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The Olives Dessert Table: Spectacular Restaurant Desserts You Can Make at Home
Todd English ,
Paige Retus , and
Sally Sampson
Manufacturer: Simon & Schuster
ProductGroup: Book
Binding: Hardcover
 Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
New England
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
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ASIN: 0684823357 |
Amazon.com
Be forewarned: Once you present a dessert from this book--say, Black-Bottomed Crème Brûlée with Chewy Chocolate-Chip Cookies and Chocolate Sauce or maybe Blueberry Lime Tart with Sweet Coconut Crumble and Blueberry Sorbet--you will earn a reputation as a fabulous dessert chef and will be required, for the rest of your life, to serve amazing after-dinner treats. Luckily, The Olives Dessert Cart has 140 more recipes from which to choose.
This is not a cookbook for those fearful of fat or short on time. It's for those who love the challenge and the sweet, rich reward of homemade butterscotch pudding or a double chocolate soufflé. A popular and respected restaurant originating in Boston, Olives has gained a well-deserved reputation across the country. Chef-owner Todd English and pastry chef Paige Retus have produced The Olives Dessert Cart with cowriter Sally Sampson to bring their incredible creations to the public (no reservations needed). The secret to their desserts, says English, is to "take very simple, often very common things and layer them together to compose a more complex dish." Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream is an example of a dessert that's homey, comforting, and yet fancy enough to serve at a dinner party.
These desserts, assembled from one anchoring item with several complementing layers, are striking both in their flavor combinations and in their presentations. Plenty of photos adorn the recipes so you can see what the finished product should look like. But don't worry: You can also make simple Old-Fashioned Sour Cream Chocolate Cake and skip the accompaniments. Throughout the book, several recipes are repeated so you don't have to flip back and forth searching for a crème anglaise recipe or how to make raspberry crush--an innovation other cookbooks should adopt. --Dana Van Nest
Book Description
Todd English soared to stardom in the culinary world with his distinctive style of layering flavors and textures, a style that has made his restaurants, and the cookbooks that feature his dishes, so popular. The philosophy for the desserts served at Olives is the same as that for the entrées: "We like to pull things out of the country and dress them up," says Todd. "We take very simple things and layer them together to compose a more complex dish." The result? Desserts that are always more than the sum of their parts, combining familiar and comfortable flavors in unique and unexpected ways. Extravagant creations such as Mango Tarte Tatin with Pastry Cream and Chocolate Pastry; Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream; Butterscotch Pudding in a Chocolate Crumb Crust with Fudge-Topped Toffee Cookies and Chocolate Lace Cigarettes; Blue Cheese Danish with Port-Poached Pears; Cranberry-Lime Sorbet with Walnut Rugelach; Double Chocolate Soufflé with Deep, Dark Chocolate Ice Cream, Chocolate-Chocolate Chip Cookies, and Chocolate Anglaise. Best of all, each of the 43 spectacular desserts featured is made up of building block recipes (more than 145 in all), many of which can be prepared ahead of time, and many that taste great on their own. So you can wow your guests with White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce. Or simply serve your family the best banana bread they'll ever have. No matter which option you choose, the results will be extraordinary.
Customer Reviews:
todd english's cook book is always the most favorite.......2007-02-05
among our cook club members where we gather together once a week to learn a new dish, whether is a main course or dessert,
after experiecing many other cook books, we find his is always the most clearly written, easy to understand and to follow.
i wish he writes a few more cook book.
i buy it for friends to like desserts during the holidays ,and it is always so much appreciated :)
The best dessert cookbook ever.......2006-03-14
This is my FAVORITE dessert cookbook. Every single thing I have made from this cookbook has turned out amazing. I love that all the recipes have multiple parts to them so I can choose just to make Banana Bread for Breakfast or I can make White Chocolate Banana Bread Pudding with Caramel Semi Fredo and Boozy Caramel Sauce (my favorite recipie so far) for a dinner party. The cookbook also gives beautiful pictures and lots of details to make sure that you do it right. Be careful though- I am now the required to make the dessert every Thanksgiving!
Elegant but Doable recipes.......2002-08-18
Great pictures and recipes that can be used in many different ways. It is a real book for real cooks
Simple but great taste!.......2002-06-23
I bought this book last year,at first I did not want to try any yet because i don't see the pic how it should come out! Until couple months later, I try with the banana cake recipe which I saw the picture. And that's it, it is simple to follow the explaination and after finish---taste great. I have to try another even I don't see picture but I believe now that it will come out fine.
Mangifique!!!.......2002-03-16
Desserts that come from one of the best restraunteers around. Unbelieveably delicious and satisfying.
Amazon.com
What gives Mediterranean food its characteristic savor? Olives, anchovies, and capers, asserts Georgeanne Brennan, whose eponymous book explores these fundamental ingredients as "secret" dish enhancers. Add chopped green olives to dishes like Almond Couscous with Carrot and Cumin Chicken, for example, and the subtle sweetness of the dish is delightfully complemented; anchovies do similar wonders in a potato salad with tuna; and capers add depth and nuance to a lamb stew with tomatoes and sweet peppers. The book explores the unique power of these humble ingredients, providing over 50 simple recipes that utilize the title ingredients to add flavor, or that feature them in delightful ways. Cooks at all skill levels should find the book a welcome key to a much-beloved culinary repertoire.
Beginning with short essays that explore the characteristics of olives, anchovies, and capers, and also providing instructions for home-curing (you may never put up olives or anchovies, but it's fascinating to know how it's done), the book then offers recipes in chapters devoted to appetizers and salads; main dishes and spreads; sauces and breads. There are many treasures, including Penne Salad with Three Herbs, Capers, and Tuna; Omelet of Tomatoes and Black Olives with Gorgonzola; and Roast Chicken with Mustard Anchovy Crust. Small in size, but not in the wealth of its information or fine taste, and illustrated with color photos throughout, Olives, Anchovies, and Capers brings the flavors of the Mediterranean home in new and exciting ways. --Arthur Boehm
Book Description
No one knows just what makes the Mediterranean shores so white, the sun so golden, or the sea so blue. But thanks to award-winning author Georgeanne Brennan, we now know what makes the cuisine so delicious. Olives, anchovies, and capers are the secret ingredients behind the magical flavors of the Mediterranean. Toss a few tangy olives and capers, or a savory anchovy or two into these over 50 dazzling recipes and instantly capture the fresh, sun-drenched flavors of Italy, France, Greece, Tunisia, and Morocco. Enhanced by vibrant color photography, Brennan reveals the basic techniques for salting, brining, curing, and seasoning these delicacies and also explores their history and common uses. Bring the Mediterranean home with these simple, flavorful accents and add intensity and depth--with minimum effort--to any dish.
Customer Reviews:
Short, simple, easy, & delicious.......2003-10-01
The recipes are simple and delicious. If you're an amatuer like me, you'll appreciate the simplicity and beauty of these recipes. You can plan a multi-course meal from this book.
The book is sturdily bound and well indexed. It's small enough that it doesn't get in the way sitting on a kitchen shelf. It's beautifully photographed (over 2 dozen photos). The first 30-or-so pages discuss the production and nature of the basic ingredients (olives, anchovies, and capers). Then there are 3 sections: appetizers and salads; main dishes; and spreads, sauces, and breads. There is a metric/English unit conversion table at the back of the book. Most of the ingredients are available at any fine market; nevertheless, the book also includes a list of sources for exotica.
Average customer rating:
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International Agreement on Olive Oil and Table Olives, 1986
Manufacturer: United Nations
ProductGroup: Book
Binding: Paperback
Development & Growth
| Economics
| Business & Investing
| Subjects
| Books
General
| Agricultural Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
International Law
| Law
| Professional & Technical
| Subjects
| Books
General
| International Law
| Law
| Subjects
| Books
ASIN: 9211122791 |
Book Description
A comprehensive examination of the factors that contribute to family dysfunction and how families can break free of them.
Customer Reviews:
It finally all made sense.......2004-12-23
For years I have struggled with a past I couldn't outrun, and a sense of shame and guilt that crippled me. I got this book from someone close to me, and read it through again and again.
Understanding not only where I have been wounded, and why I live the way I do (even when I truly don't want to) but also realizing where I was passing that on to my kids was eye-opening.
The strategies, wisdom and understanding offered in Olive Shoots has been incredibly helpful-especially since as Christians, we often feel like we have to paint a rosier picture of life at home than it really is.
I'm looking forward to reading Visser's next book-due out, I think, some time this Christmas.
No More Disfunction!.......2001-06-14
This was actually the 2nd time I have purchased this book. The first was lost in a move and it is deinately a must-have item! It tells about how to spot disfunction, how to overcome it and how to break the cycle with your own children, all within a relationship with Christ. I HIGHLY recommend this book!
Average customer rating:
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Producing Table Olives
Stanley George Kailis , and
David Harris
Manufacturer: CSIRO Publishing
ProductGroup: Book
Binding: Paperback
General
| Popular Economics
| Business & Investing
| Subjects
| Books
Food Science
| Agricultural Sciences
| Science
| Subjects
| Books
ASIN: 064309203X |
Product Description
Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into the international export market. The aim of this manual is to provide olive growers and processors with internationally based guidelines for ensuring the quality and safety of processed table olives. This manual covers all aspects essential for the production of safe, nutritious and marketable table olives including site selection, recommended varieties, pest and disease control, primary and secondary processing, and quality and safety testing.
Book Description
This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.
Book Description
This digital document is an article from Southern Medical Journal, published by Southern Medical Association on May 1, 2003. The length of the article is 5077 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Absolute versus relative values: effects on family practitioners and psychiatrists. (Original Article).(meidcal research; includes tables)
Author: Joseph K. Neumann
Publication:
Southern Medical Journal (Refereed)
Date: May 1, 2003
Publisher: Southern Medical Association
Volume: 96
Issue: 5
Page: 452(6)
Distributed by Thomson Gale
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Olive Oil
