Olive and the Caper: Adventures in Greek Cooking

Overview

THE OLIVE AND THE CAPER is all things Greek: fall-off-the-bone lamb shanks seasoned with garlic, thyme, cinnamon, and coriander. A refreshing new tzatziki made pink with beets, and a dazzling filo pie filled with greens, fennel and ouzo. Dolmadakias–stuffed grape leaves– succulent with retsina-soaked currants and raisins. Fish grilled with mastic-flavored bread stuffing. A luscious kapama of beef stewed in wine, brandy, and coffee; chicken baked with eggplant and green olives. Inspired by the passionate cooks, ...

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The Olive and the Caper: Adventures in Greek Cooking

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Overview

THE OLIVE AND THE CAPER is all things Greek: fall-off-the-bone lamb shanks seasoned with garlic, thyme, cinnamon, and coriander. A refreshing new tzatziki made pink with beets, and a dazzling filo pie filled with greens, fennel and ouzo. Dolmadakias–stuffed grape leaves– succulent with retsina-soaked currants and raisins. Fish grilled with mastic-flavored bread stuffing. A luscious kapama of beef stewed in wine, brandy, and coffee; chicken baked with eggplant and green olives. Inspired by the passionate cooks, bakers, fishermen, and housewives she befriended over thirty years of extended stays in Greece, Susanna Hoffman presents more than 250 recipes based on the original and still best Mediterranean diet, with a resounding…Opa!

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Editorial Reviews

Publishers Weekly
Traditional Greek cuisine favors sour tastes: lemons, capers, vinegar, wild herbs. Cooking with these pungent ingredients takes a sure hand or, failing that, a good recipe. Hoffman's book supplies the latter in abundance; it attempts nothing less than to capture the whole of Greek food culture between covers. That includes side notes on language, myth, literature and botany; details of regional specialties; lists of native greens; and an explanation of why we say "Greek" instead of "Hellenic." Like many warm-weather cuisines, Greek food relies on an abundance of grilled meats and fish and dressed greens. Hoffman presents them in dazzling variety, alongside familiar exports like Dolmadakia (stuffed grape leaves) and Tzatziki. Hoffman, an anthropologist and cook, includes recipes that might be challenging or improbable for American home cooks: Retsina-Pickled Octopus, Thyme-Fed Snails and "Greek-inspired ice creams" made with mastic or olive oil. There are labor-intensive recipes, too, showing how to make filo pastry and homemade sourdough noodles. Desserts-Semolina Custard Pie; Yogurt Cake with Ouzo-Lemon Syrup-go far beyond Baklava. With its fascinating trove of information, this work will please armchair cooks and traveling foodies. For those willing to surrender to its searingly bright palate of flavors, it's a boon to the kitchen, too. Photos, illus. (July) Forecast: With the Olympics in Athens next month, interest should be strong. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9780761134688
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 8/28/2004
  • Pages: 608
  • Product dimensions: 8.25 (w) x 9.38 (h) x 1.50 (d)

Meet the Author

Susanna Hoffman was a co-owner, sous chef, and maître d’ of Chez Panisse, where she met Victoria Wise. She is the author, most recently, of The Olive and the Caper, and lives in Telluride, Colorado.

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Table of Contents

Introduction: The Olive, the Caper, and the Legacy of Greek Food xiii
Part 1 Honored Drinks, Small Dishes, and Savory Pies
From water to wine 5
Water 7
Wine 8
Ouzo 13
Tsikoudia 14
Brandy and Sweet Liqueurs 16
Beer 18
Coffee 18
Tea 20
Fruitades and Other Drinks 22
Meze: The Grand Array 25
The Simplest Mezedes 27
The Glorious Cheeses of Greece 28
The Many and Varied Greek Olives 30
The Salads and Spreads 32
The Eggplant Urbanization of Miltiades 34
The Cyclades and the Scent of Lemon 44
Two Famous Vegetable Mezedes 47
Inviting Meat Mezedes 52
Zeus, King of the Gods 56
Mezedes from the Sea 59
Tart and Tantalizing Pickles 72
The People, Provinces, and Culinary Specialties of Greece 76
Savory pies: From Filo Pastry 83
Filo Finesse 87
The Shapes of Filo Pies and Pastries 90
The Trail of the Olive 98
Opulent Byzantium 110
Part 2 The Banquet of Dishes
Bread: The Staff of Life! 119
The Bread Man Cometh 123
Greece's First Bread Bakers 126
Cooking Bells and Beehive Ovens 144
Cyprus: the Coppery Island 148
Soup: For Hard Times and Good Times 151
Fava Stories 158
The Mycenaeans and Their Bill of Fare 183
Salads: A Veritable Bounty 187
The Tomato Revolution 194
Pericles, the Father of Democracy 202
The Sarakatsani, Greece's Roving Shepherds 211
Eggs: The Daily Gift 215
Oregano, Dill, and Mint 218
The Greek Diaspora and the Denver Omelet 224
Sustaining grain: Barley, Wheat, Rice & Noodles 227
An Island Harvest 234
The Sin of Opsophagia 236
Saffron 240
The Olympic Games 244
Whence Cometh Trahana? 248
Alexandria, Greek City by the Sea 254
Alexander the Great and the Spread of Hellenism 258
The vegetable parade 263
Simmered, Sauteed & Fried 265
The Herbs of Greece 272
Stewed Vegetable Stand-Outs 282
Apollo, the Sun God 284
Crisp Croquettes and Fritters 292
The Welcome Party 294
Stuffed Vegetables 300
The Renowned Casserole 313
Two Greek Cooks, Two Great Moussakades 314
Classical Greece--A Time of Philosophers and Farmers 318
Fish and shellfish 323
The Foufou 328
Salt Cod, the Fish That Feeds in Hard Times 336
Poseidon 340
Where Did the Name "Greek" Come From? 344
The Aegean and the Ionian--The "Fishing Ponds" of Greece 350
Archestratos and His Fish 354
The Minoans--Inhabitants of Greece Before the Greeks 356
Meat: Of Every Sort 361
Grilling 371
The Caper Family Bush 378
The Warp and the Weft: Sheep and Their Wool 382
An Easter Journey on the Sea 396
Who Were the First Greeks? 402
Birds: From the Coop 407
Chicken and the Changing Squares of Athens 410
The Jews of Greece and Their Joseph's Coat Cuisine 432
Wild game: From the Woods and Sky 437
Aesop's Wild Kingdom: Morals with the Meal 452
Savces, toppings, and marinades 455
The Sauces 457
Souvlaki Stands and the Best Tzatziki 466
The Dodecanese Islands--Gateway of Many Sauces 476
The Toppings 477
Rhodes and the Crusaders 480
The Marinades 482
Greece's Saucy Minorities and Their Foods 484
Fruit as the finale 489
Greece's Fruitful Choices 491
Part 3 Confections Dulcet as Ambrosia
Sweets: In Profusion 499
Time-Honored Syrups 500
From Beehive to Oven 503
The Nuts of Greece 504
Tsikoudia and the Moor 508
A Final Validation 522
How Spices Got to Greece 530
Luscious Puddings 531
Sweetness by the Spoonful 535
Croesus and His Golden Coins 540
Plato, the "Cool" Philosopher 544
Seven Innovative Sweets 548
Night Wine, Day Wine, and the Barefoot Compressor 550
Cyclades Village Wedding 556
Ceremonial Sweets 557
The Ottoman Rule and the Greek Fight for Independence 562
Conversion Tables 566
Bibliography 567
Index 572
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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted October 4, 2006

    Excellent Eating

    I borrowed this book from our public library. My family loved the first two recipes I made...so rather than renew it again, I am buying the book for us! Now we can take little trips to Greece whenever we want.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 3, 2005

    Greek Heritage anyone can Inherit!

    THE best reference today! None other can compare to the comprehensive recipes. The real bonus is all that is learned from Susanna Hoffman about the Greek culture. Epicurian enjoyment is more complete with a story and a myth!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 23, 2005

    Authentic - Ohpah !!!

    Tremendous book - easy to read, easy to follow - recipes are obviously well-researched. If you only have one Greek cookbook, this should be it...

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  • Anonymous

    Posted June 22, 2009

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  • Anonymous

    Posted September 20, 2009

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