Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond

MSRP: $35.00
Your Price: $22.05
Savings: $ 12.95 ( 37% )
Shipping: Usually ships in 24 hours
Manufacturer: Houghton Mifflin Harcourt

Buy Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond

Prices subject to change. Please verify price during checkout.

Related Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond Products

Flavor Oranges: Beyond Olives from Secrets and and Italy, and Spain, Cyprus, Recipes
Olives Italy, and and Secrets Cyprus, and Spain, Flavor Beyond from Oranges: Recipes
Oranges: Beyond Flavor from and Italy, Cyprus, Spain, Recipes Olives and and Secrets
Beyond Oranges: Olives Cyprus, Recipes Secrets Flavor Italy, Spain, and and and from
Recipes from and Secrets Flavor Cyprus, Olives Beyond Italy, Oranges: Spain, and and

Additional Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond Information

By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragu and handmade pasta at the elbow of her Italian “grandmother” on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand.
In Olives & Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon–Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean “language of flavor” can help you follow your instincts and make your own great meals based on what you have, too. You’ll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad.
The opening chapter introduces “small plates”— easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purées like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragu and Homemade Lasagna.
Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme Caramel to the rich but light Lemon Olive Oil Cake.
Each of the recipes in the book is identified as “Quick-Cook” or “Slow-Cook” so you can choose which fit best into your schedule. “Flavor Tips” throughout the book suggest ways to modify the dishes so you can use what’s freshest and most available.

The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City’s East Village. This is her first book.

What Customers Say About Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond:

This is a book that covers all the senses. A cookbook not only for the recipes but for the beautiful design and photos.

Looking throught the book at first glance, I thought it didn't really appeal to me and my 3 little kids, but they have eaten everything and loved it. I have the leek,celery and potatoe soup on the stovetop right now and let me tell you it smells awesome. You won't regret buying this cookbook. I bought this cookbook in December and just love it. Everything I have made has had such rustic, awesome flavor that I keep looking for more recipes to try.

And the book itself is beautifully photographed and clearly written with many resources. I was never much of a cook before I bought this book and I'm now branching out to other recipes on the web. The authors know food -- good food. I love that the recipes in this cookbook are divided into quick and slow cooking recipes. You won't be disappointed. When I need a quick meal, I use the quick recipes. If I feel in the mood to spend time cooking a luxurious meal, I use the slow recipes. The recipes are easy to follow and the Mediterranean flavors are delicious.

Jenkins has a special talent for combining flavors & texture in her dishes, yet keeping the ingredient lists short & focused, and the recipes easy to follow. When I first bought the book, I planned a whole week's worth of meals from Olives & Oranges, and every dish I've made has been fantastic. This is a classic cookbook that should be on every home cook's shelf. I love to cook & buy cookbooks, and Olives & Oranges is a true find. Almost every recipe in the book sounds so tantalizing that I want to make it immediately.

Not suitable for a novice cook either, since it assumes a fairly high level of technique and methods plus a full batterie de cuisine. Way too much emphasis on specific types of olives, olive oil, salt, etc. Very disappointing. Although a segment on National Public Radio made this book sound exciting and the author was enthusiastic, this book will soon be going to the local secondhand bookstore. It consists mainly of rehashes of recipes everyone who cooks knows already, and the writing is dull.