About the Book
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. 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.
About the Author :
Todd English is the chef-owner of Olives and the three branches of Figs, all award-winning restuarants located in Boston. English graduated from the Culinary Institute of America with honors and was named Best Chef in the Northeast by the James Beard Foundation in 1994. He has taught cooking classes in the U.S. and abroad and has been featured in Bon Appetit, The New York Times, Food & Wine, The Boston Globe and The Boston Phoenix. He lives with his family in Boston. Sally Sampson is the author of Recipes from the Night Kitchen: A Practical Guide to Spectacular Soups, Stews, and Chilies; The Diet Workshop's Recipes for Healthy Living; and Chic Simple Cooking. She writes for The Boston Phoenix, The Boston Globe, and Boston magazine, among other publications. She lives with her family in Boston.
Review :
"1996 Zagat Guide to Boston and Vicinity" Food that will take your breath away.
Barbara Kafka author of "Roasting: A Simple Art" Todd English is a wonderful cook based in a strong tradition of peasant flavors, often Italian; he is inventive and so is the food in this book.
Jasper White author of "Jasper White's Cooking from New England and Lobster at Home" Todd and Sally have made Olives' food come alive in this collection of bold flavors and lusty food combinations. Todd puts his mark on every recipe, never missing the chance to intensify the flavor or texture of a dish. Reading these recipes made me unbearably hungry...deep-fried stuffed olives, Parmesan pudding, butternut squash tortelli, rabbit agrodolce, marinated lamb with olive bruschetta...This book will make you want to rush to a market and back home again to start cooking.
Marco R. Della Cava "USA Today" One of the nation's best restaurants.
Paula Wolfert author of "The Cooking of the Eastern Mediterranean and Couscous and Other Good Food from Morocco" A stunning presentation of the big, bold flavors that make Todd English one of my favorite chefs. The recipes are clear, authoritative, and delicious.
Sheila Lukins author of "Sheila Lukins' All Around the World Cookbook, " coauthor of the "Silver Palate" cookbooks Just between us chickens, there's nothing more alluring that I can think of right now than immersing myself in the culinary delights of Todd English. From the first moment I walked into Olives and nibbled on the namesake, an explosion of flavor led the way. I've longed to follow every chance I've had.
"1996 Zagat Guide to Boston and Vicinity"Food that will take your breath away.
Barbara Kafkaauthor of "Roasting: A Simple Art"Todd English is a wonderful cook based in a strong tradition of peasant flavors, often Italian; he is inventive and so is the food in this book.
Jasper Whiteauthor of "Jasper White's Cooking from New England and Lobster at Home"Todd and Sally have made Olives' food come alive in this collection of bold flavors and lusty food combinations. Todd puts his mark on every recipe, never missing the chance to intensify the flavor or texture of a dish. Reading these recipes made me unbearably hungry...deep-fried stuffed olives, Parmesan pudding, butternut squash tortelli, rabbit agrodolce, marinated lamb with olive bruschetta...This book will make you want to rush to a market and back home again to start cooking.
John Willoughby and Chris Schlesingercoauthors of "The Thrill of the Grill and License to Grill"Todd English has achieved a feat that eludes many top-level chefs: He has transformed the robust, gutsy food of his restaurant into recipes for the home cook. Todd's vision of his food is right here in these pages.
Lydia Shirechef-owner of Biba and PignoliThis book "is" Todd. Who else would describe their love of cooking as "lust"?...Just try the foie gras flan to believe it or char the skin of a fig while the gorgonzola oozes.
Marco R. Della Cava"USA Today"One of the nation's best restaurants.
Paula Wolfertauthor of "The Cooking of the Eastern Mediterranean and Couscous and Other Good Food from Morocco"A stunning presentation of the big, bold flavors that make Todd English one of my favorite chefs. The recipes are clear, authoritative, and delicious.
Sheila Lukinsauthor of "Sheila Lukins' All Around the World Cookbook," coauthor of the "Silver Palate" cookbooksJust between us chickens, there's nothing more alluring that I can think of right now than immersing myself in the culinary delights of Todd English. From the first moment I walked into Olives and nibbled on the namesake, an explosion of flavor led the way. I've longed to follow every chance I've had.
1996 Zagat Guide to Boston and Vicinity Food that will take your breath away.
Barbara Kafka author of Roasting: A Simple Art Todd English is a wonderful cook based in a strong tradition of peasant flavors, often Italian; he is inventive and so is the food in this book.
Jasper White author of Jasper White's Cooking from New England and Lobster at Home Todd and Sally have made Olives' food come alive in this collection of bold flavors and lusty food combinations. Todd puts his mark on every recipe, never missing the chance to intensify the flavor or texture of a dish. Reading these recipes made me unbearably hungry...deep-fried stuffed olives, Parmesan pudding, butternut squash tortelli, rabbit agrodolce, marinated lamb with olive bruschetta...This book will make you want to rush to a market and back home again to start cooking.
John Willoughby and Chris Schlesinger coauthors of The Thrill of the Grill and License to Grill Todd English has achieved a feat that eludes many top-level chefs: He has transformed the robust, gutsy food of his restaurant into recipes for the home cook. Todd's vision of his food is right here in these pages.
Lydia Shire chef-owner of Biba and Pignoli This book is Todd. Who else would describe their love of cooking as "lust"?...Just try the foie gras flan to believe it or char the skin of a fig while the gorgonzola oozes.
Marco R. Della Cava USA Today One of the nation's best restaurants.
Paula Wolfert author of The Cooking of the Eastern Mediterranean and Couscous and Other Good Food from Morocco A stunning presentation of the big, bold flavors that make Todd English one of my favorite chefs. The recipes are clear, authoritative, and delicious.
Sheila Lukins author of Sheila Lukins' All Around the World Cookbook, coauthor of the Silver Palate cookbooks Just between us chickens, there's nothing more alluring that I can think of right now than immersing myself in the culinary delights of Todd English. From the first moment I walked into Olives and nibbled on the namesake, an explosion of flavor led the way. I've longed to follow every chance I've had.
Sheila Lukinsauthor of "Sheila Lukins' All Around the World Cookbook, " coauthor of the "Silver Palate" cookbooks
Just between us chickens, there's nothing more alluring that I can think of right now than immersing myself in the culinary delights of Todd English. From the first moment I walked into Olives and nibbled on the namesake, an explosion of flavor led the way. I've longed to follow every chance I've had.
"1996 Zagat Guide to Boston and Vicinity"Food that will take your breath away.
Barbara Kafkaauthor of "Roasting: A Simple Art"
Todd English is a wonderful cook based in a strong tradition of peasant flavors, often Italian; he is inventive and so is the food in this book.
John Willoughby and Chris Schlesingercoauthors of "The Thrill of the Grill and License to Grill"
Todd English has achieved a feat that eludes many top-level chefs: He has transformed the robust, gutsy food of his restaurant into recipes for the home cook. Todd's vision of his food is right here in these pages.
Lydia Shirechef-owner of Biba and Pignoli
This book "is" Todd. Who else would describe their love of cooking as "lust"?...Just try the foie gras flan to believe it or char the skin of a fig while the gorgonzola oozes.
Marco R. Della Cava"USA Today"
One of the nation's best restaurants.
Paula Wolfertauthor of "The Cooking of the Eastern Mediterranean and Couscous and Other Good Food from Morocco"
A stunning presentation of the big, bold flavors that make Todd English one of my favorite chefs. The recipes are clear, authoritative, and delicious.
Sheila Lukinsauthor of "Sheila Lukins' All Around the World Cookbook," coauthor of the "Silver Palate" cookbooks
Just between us chickens, there's nothing more alluring that I can think of right now than immersing myself in the culinary delights of Todd English. From the first moment I walked into Olives and nibbled on the namesake, an explosion of flavor led the way. I've longed to follow every chance I've had.
Jasper Whiteauthor of "Jasper White's Cooking from New England and Lobster at Home"
Todd and Sally have made Olives' food come alive in this collection of bold flavors and lusty food combinations. Todd puts his mark on every recipe, never missing the chance to intensify the flavor or texture of a dish. Reading these recipes made me unbearably hungry...deep-fried stuffed olives, Parmesan pudding, butternut squash tortelli, rabbit agrodolce, marinated lamb with olive bruschetta...This book will make you want to rush to a market and back home again to start cooking.
