The Olives Table

The Olives Table

Photographer: Carl Tremblay
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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  • Simon & Schuster | 
  • 368 pages | 
  • ISBN 9780684815725 | 
  • March 1997
List Price $35.00
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Read an Excerpt

Chapter 1

TODD PUTS HIS WORDS ON A PLATE

Sally: Where did you start in order to end up where you are today?

Todd: One night, when I was fourteen, I stopped by to see my friend Ivan. He was working at a little Mexican place in Branford, Connecticut, and he asked if I had plans for the evening -- thinking he had something great in mind, I said that I had none. Instead, he said that his dishwasher was sick and asked if I could help out. There was no "dishwasher"; you washed pots and plates and silverware by hand. I just jumped right in and for some strange reason, I really loved it. I don't know why -- well, okay, you got... see more

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