The artistry of one of America's top chefs is on dazzling display in this sensational collection of 200 recipes: a banquet of the bold, intensely flavored, inventive dishes that make up the table at Todd English's hugely popular Boston eatery, Olives. 35 photos. 2-color throughout.The artistry of one of America's top chefs is on dazzling display in this sensational collection of 200 recipes: a banquet of the bold, intensely flavored, inventive dishes that make up the table at Todd English's hugely popular Boston eatery, Olives. 35 photos. 2-color throughout.Read Less
New jacket. "Food that will take your breath away." An EXCELLENT Brand new book at a sensible price. New, unread, unused, & in perfect condition. Great value for the price. It's your lucky day! We wrap carefully and ship within 24 hours. We sell books from New to Acceptable. We take care to be accurate in our description. Most of our books were gently read and in fine condition. BNCTucsonbooks ships daily. Proceeds from the sales of books support an endowed scholarship to Brandeis University, Waltham.
I had owned this book a few years past and ended up losing my original copy. I'm not one to typically use cookbooks however Todd English is an amazing chef and the recipes in this book will be enjoyed by my family for years to come.
Publishers Weekly, 1997-02-03 In an introductory Q&A interview with food writer Sampson, English, owner-chef of Boston's Olives restaurant, suggests that culinary traditions offer cooks guidelines from which they should stray in order to make best use of ingredients at hand. He practices that belief at his Mediterranean-influenced restaurant and in the 200 recipes collected here. The results yield such innovative, yet slightly familiar dishes as Grilled Scallops with Walnut Butter Paste (threaded on rosemary branches) and Olives Marinated Lamb Sandwich on Olive Bruschetta. A trip to Israel sets English's mind whirring with Lentil Hummus and Fresh Tuna Tabouli. The weak points here are those that typically mark a restaurant cookbook. Most recipes carry lengthy lists of ingredients. Even My Favorite Baked Potato Salad, topped with green salad, which English claims to indulge in on Sunday nights at home, requires a sautT pan and assorted separately prepared ingredients, while others are ill-directed for home cooks. Among the latter, both Everyday Polenta (with butter, cream and cheese) and Green Apple Risotto With Cabbage and Bacon are presented as side dishes but are significant projects in themselves. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved
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