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Simon & Schuster
March 1997
On Sale: March 12, 1997
368 pages
ISBN: 0684815729
EAN: 9780684815725
Hardcover
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Cookbooks
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.
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