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Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond Hardcover – September 8, 2008


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Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond + Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating + Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More
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Product Details

  • Hardcover: 384 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; 1St Edition edition (September 8, 2008)
  • Language: English
  • ISBN-10: 061867764X
  • ISBN-13: 978-0618677641
  • Product Dimensions: 10.2 x 8.3 x 1.3 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #371,127 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

While many cooks and cookbooks find inspiration in the Mediterranean's culinary traditions, this appealing, beautifully photographed tome by Jenkins (chef of New York City's Il Buco and Mangia, and the recently opened Porchetta) and Fox (editor of La Cucina Italiana) uniquely synthesizes a diversity of regional styles while adding some fresh ideas to the mix. Having grown up as the daughter of a foreign correspondent and absorbing the culinary vernacular of the countries in which her family resided (Italy, Spain, Cyprus and France), Jenkins uses the Mediterranean pantry as her foundation. She instructs how to select appropriate oils and vinegars; make the most of briny olives, anchovies and bottarga; and select cured meats and cheeses. The recipes that follow are organized almost like a restaurant menu, from a small plate of Sweet Corn Sformato to mains like Slow-Braised Pork Loin with Prunes. Jenkins acknowledges the classics in dishes such as the Tuscan peasant soup Ribollita or the chestnut meringue dessert Montebianco, but she also makes room for her own mashup interpretations, tossing spaghettini with ground lamb, yogurt and mint, and melding jasmine tea and dark chocolate in an intriguing panna cotta. Labeled as slow-cook or quick-cook, recipes are designed for ease without compromising their rich, timeless flavors. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

While many cooks and cookbooks find inspiration in the Mediterranean's culinary traditions, this appealing, beautifully photographed tome by Jenkins (chef of New York City's Il Buco and Mangia, and the recently opened Porchetta) and Fox (editor of La Cucina Italiana) uniquely synthesizes a diversity of regional styles while adding some fresh ideas to the mix. Having grown up as the daughter of a foreign correspondent and absorbing the culinary vernacular of the countries in which her family resided (Italy, Spain, Cyprus and France), Jenkins uses the Mediterranean pantry as her foundation. She instructs how to select appropriate oils and vinegars; make the most of briny olives, anchovies and bottarga; and select cured meats and cheeses. The recipes that follow are organized almost like a restaurant menu, from a small plate of Sweet Corn Sformato to mains like Slow-Braised Pork Loin with Prunes. Jenkins acknowledges the classics in dishes such as the Tuscan peasant soup Ribollita or the chestnut meringue dessert Montebianco, but she also makes room for her own mashup interpretations, tossing spaghettini with ground lamb, yogurt and mint, and melding jasmine tea and dark chocolate in an intriguing panna cotta. Labeled as "slow-cook" or "quick-cook," recipes are designed for ease without compromising their rich, timeless flavors. (Publishers Weekly ) --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.6 out of 5 stars
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I bought this cookbook in December and just love it!
A. haines
Almost every recipe in the book sounds so tantalizing that I want to make it immediately.
Violet Spy
I now have a new standard which will be repeated again and again.
L. Bennett

Most Helpful Customer Reviews

44 of 45 people found the following review helpful By N. Forest on October 13, 2008
Format: Hardcover Verified Purchase
I love this cookbook. From the 30+ recipe books on my kitchen shelf, this has become my # 1 creative source for preparing a delicious meal. The recipes for red onions in orange sauce, warm escarole with hot anchovy dressing, sweet pea and squash blossom risotto are just a few of the inventive, simple, healthy and delicious meals I've prepared.I've given several copies as gifts to other of my foodie friends and bathed in the extraordinary appreciation I've gotten from all them. Thank you Sara and Mindy for this jewel of a cookbook. It rivals some of the great classics.
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23 of 24 people found the following review helpful By JK on October 31, 2008
Format: Hardcover
When I lived in New York, Sara Jenkins, who was then working at Il Buco and later at Patio, was one of the city's few chefs who made going out for a fine meal worthwhile for a vegetarian. There's pasta, and then there's pasta. And her magic ways with olives, oranges, and all the best of the green market came across in every dish.
I've tried over the years to mimic her Pasta with Many Cheeses, her wonderful soups and creative salads without ever quite getting it right.

It's been great cooking from her new book! She's managed to translate the subtlety of her best restaurant dishes to the page. Vegetarians will find plenty of not-too-obvious new ideas here.
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15 of 15 people found the following review helpful By Robert Stein on November 29, 2008
Format: Hardcover
The pictures in Sara Jenkins's wonderful new book will make you want to cook everything, and you won't be disappointed in anything. The dishes are great, and the recipes work like a charm. Sara Jenkins is one of the few professional chefs who really gets what it means to cook at home day in and day out. The food here is the classic food of the Mediterranean--primarily Italian but with forays into Spain and as far east as Syria (Sara likes Aleppo pepper!). Some of the recipes are traditional; others are truly innovative, but always based on sound, traditional principles. This is the food you can find, if you're really lucky, in small mom and pop trattorias where the traveler eats with the locals; more important, it's the food that people cook at home: honest, seasonal ingredients prepared in just the right ways and in just the right combinations. Throughout the book Sara is with you, with flavor tips, suggestions about how to vary a recipe for a new season, advice about how to use the best of what's available at any time. With her at your side you'll soon get what it means to go to the market, find the best of the season, and turn it into a joy for your table. This beautiful book should be on every serious cook's shelf, and should be given to anyone just starting out.
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25 of 29 people found the following review helpful By Nicholas Jenkins on October 30, 2008
Format: Hardcover
I have to start this by saying that I am Sara's brother, and so therefor this review is by default biased. But I have enjoyed my sister's food for so long, in so many various restaurants, that in the culinary void I now have by not living near her, this book is a godsend. Through all my years of living in New York, there was never a joy so simple and so profound for me than showing up at her restaurant late at night and sitting at the bar drinking a glass of wine, waiting for the a bowl of maccheroni with mustard green, a little anchovy and white beans (featured in this book) or a piece of seared cod done with whatever was fresh in the market. She used to text message me when she had rabbit livers in the kitchen (seared and served with an unctuous white wine reduction sauce) and I would hurry over through the busy, bustling city rushing home in their absent anonymity. Entering the restaurant, I would leave behind that anonymity and be embraced by a family of familiar smells and tastes,(as well as by my real sister) and by the shared inspiration of simple, pure food; basic and elegant, materialist (materialist, is in this sense, used as a compliment) food bound by profound respect for each element of the dish.

Reading her book now before going out to the little french market in the Ariege where I live, I become inspired again by her cooking, by her recipes. Her practical advice is to observe the market, observe the food before and to create from that, to create with materia prima in mind. It is at once deeply spiritual (though she would and does role her eyes at that one) and inherently practical. Her recipes come from the heart and they work (which is not always the case) and from our shared history, a history which involves many countries and cultures, and of a respect for all those places.
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11 of 11 people found the following review helpful By Wade Marchand on February 12, 2009
Format: Hardcover
Olives and Oranges is a simple, elegant and precise guide to flavor and culinary improvisation through easy-to-execute recipes and a detailed guide to building a pantry.

The authors, not content to merely provide recipes, instruct the reader on harnessing flavor and using intuition to create their own original dishes. The goal of Olives and Oranges is to not just share the authors' many years of experience and knowledge, but to actually teach the reader how to cook. Within a few weeks of owning and cooking from this book, anyone with the inclination, motivation and confidence can be improvising like a pro.

I love this cookbook. I read every word of introduction and pantry chapters. It is practical, helpful and chock full of great recipes.

A perfect gift book for the advanced or beginning cook!
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