Olives, Anchovies, and Capers
The Secret Ingredients of the Mediterranean Table
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Author
Contributions
- Leigh Beisch (Photographer) - Contributor
Publication
2001-05-01 - Chronicle Books
Language
English
Word Count
33,000 words, Guess
Page Count
132 pages
Physical Format
Hardcover
Identifiers
- ISBN-100811824942
- ISBN-139780811824941
- Goodreads1559962
- LibraryThing289688
- Library of Congress Control Number00060355
and 3 more
- OCLC Control Number44775343
- Better World Books9780811824941
- Open LibraryOL8001753M
Classifications
- LCCTX725.M35B74 2001
Description
Gathers such recipes as salt cod and olive cakes and la Reine pizza that use olives, anchovies, and capers as a staple ingredient, and discusses the attributes, cultivation, and preservation of each ingredient.
First Sentence
The secret of using olives in cooking is to exploit not only the complexity of flavors that comes from the character of the individual olive variety itself, but also from the manner in which the olive was cured and seasoned.
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