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Books: Cooking by Cuisine -> Cooking Greek
The Olive and the Caper : Adventures in Greek Cooking
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by:
Hoffman, Susanna
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Publisher:
Workman Publishing Company
Published: August 1, 2004
ISBN: 1563058480
Format:Paperback
Pages:608
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Book Description
From 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. Dessertsandmdash;Semolina Custard Pie; Yogurt Cake with Ouzo-Lemon Syrupandmdash;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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All
rights reserved.--This text refers to the
Hardcover edition.
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