Olives, Anchovies, and Capers
Subtitle: The Secret Ingredients of the Mediterranean Table
Contributors: Leigh Beisch (Photographer)
Publisher: Chronicle Books
Published: May 1, 2001
Language: eng
Format: Hardcover
Number of pages: 132
ISBN-13: 9780811824941
Subjects: Cookery by ingredient; National & regional cuisine; Specific Ingredients - Herbs, Spices, Condiments; Cooking / Wine; Cooking; Regional & Ethnic - Mediterranean; Cooking / Mediterranean; Cookery, Mediterranean; Mediterranean cooking
First sentence: The secret of using olives in cooking is to exploit not only the complexity of flavors that comes from the character of the individual olive variety itself, but also from the manner in which the olive was cured and seasoned.
Description: Gathers such recipes as salt cod and olive cakes and la Reine pizza that use olives, anchovies, and capers as a staple ingredient, and discusses the attributes, cultivation, and preservation of each ingredient.