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Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond | 
| Authors: Sara Jenkins, Mindy Fox
Publisher: Houghton Mifflin
Category: Book
List Price: $35.00
Buy New: $21.37
You Save: $13.63 (39%)
New (32) Used (7) from $21.37
Rating:  7 reviews
Sales Rank: 12598
Media: Hardcover
Edition: 1
Pages: 384
Number Of Items: 1
Shipping Weight (lbs): 3.1
Dimensions (in): 10.3 x 8 x 1.4
ISBN: 061867764X
Dewey Decimal Number: 641.59822
EAN: 9780618677641
ASIN: 061867764X
Publication Date: September 8, 2008
Availability: Usually ships in 1-2 business days
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Condition: NEW: NEVER READ...!!!!.(may have faint shelf wear from bookstore)..ALL ORDERS SHIP SAME OR NEXT BUSINESS DAY, FREE POSTAL DELIVERY CONFIRMATION FOR U.S. ORDERS, TOP CUSTOMER SERVICE !!!!
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Product Description
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 purees 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 Creme 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.
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| Customer Reviews: Read 2 more reviews...
Love for Three Oranges (or in this case Olives & Oranges) December 23, 2008
Carmen Miranda (Washington, DC)
Bought one for myself, made a few of the recipes, and then immediately went out and bought more as gifts for Mom, friends, foodies and pretty much anyone on my list who likes to eat!
Fabulous! December 13, 2008
J. P. Kiernan (West Hartford, CT)
1 out of 1 found this review helpful
Straightforward recipes each with an elegant twist: an ingredient you might not have thought of or a technique that puts a dish over the top. This book is full of inventive recipes you can make while enjoying a glass of wine and having a relaxing conversation. We did just that tonight! The monkfish - devine!
What a good book! November 29, 2008
Robert Stein (New York, NY USA)
6 out of 6 found this review helpful
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.
Traveling via the kitchen instead of a plane... November 3, 2008
Amy Zavatto (New York City, USA)
7 out of 8 found this review helpful
I love this book! As an admitted cookbook junkie, I inflicted a self-imposed moratorium on buying any new ones a couple of years ago, but I couldn't resist Olives & Oranges. It's the kind of cookbook that isn't just beautiful to look at and read, but one that's been constantly open on my kitchen counter since I got it (and has the messy cooking stains to prove it!). Sara Jenkins' stories of growing up in Italy, et al, really let you to travel through her eyes and experiences, and the dishes make it all the more visceral. The recipes are the kind that an experienced cook like myself can dive into with gusto, but have such clear, good instruction (and, not for nothing, ingredients that you don't need a map and a compass to find; and even if you're local shop isn't stocked so well, there's a really good section in the back on where to get everything from pasta to spices), that I think someone just dipping a toe into the world of cooking would have a lot of fun and ease getting into it. I'm buying this book for my sisters for Christmas -- really excited about passing it on! I couldn't recommend it more highly.
sophisticated vegetarian meals! October 31, 2008
JK (Paris, France)
9 out of 9 found this review helpful
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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