{"product_id":"the-olives-table-paperback-1","title":"The Olives Table - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTodd English\u003c\/b\u003e (Author), \u003cb\u003eCarl Tremblay\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eIn 1989, Todd English and his wife Olivia opened the original Olives; since then the restaurant has moved to larger quarters, and Todd and his bold, inventive Mediterranean-inspired cooking have earned an international reputation. Voted one of the Top Ten Restaurants by \u003ci\u003eEsquire\u003c\/i\u003e magazine and the Best New Restaurant by \u003ci\u003eBoston\u003c\/i\u003e magazine, it has also been voted Favorite Restaurant in the \u003ci\u003eZagat Guide to Boston and Vicinity.\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTodd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures--not exotic equipment or techniques--by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table. \u003cp\u003e\u003c\/p\u003ePull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Plan a simple but deeply satisfying supper of Roasted Clams with Chicken, Tomatoes, Artichokes, and Bacon served with roasted new potatoes and end with Gingersnap Risotto Pudding. Whatever meal you decide to create from these recipes, you won't be disappointed.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eIn The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay. Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures - not exotic equipment or techniques - by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table. Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Whatever meal you decide to create from these recipes, you won't be disappointed.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eTodd English is the chef-owner of Olives and the three branches of Figs, all award-winning restuarants located in Boston. English graduated from the Culinary Institute of America with honors and was named Best Chef in the Northeast by the James Beard Foundation in 1994. He has taught cooking classes in the U.S. and abroad and has been featured in \u003ci\u003eBon Appetit, The New York Times, Food \u0026amp; Wine, The Boston Globe \u003c\/i\u003eand \u003ci\u003eThe Boston Phoenix\u003c\/i\u003e. He lives with his family in Boston. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSally Sampson is the author of \u003ci\u003eRecipes from the Night Kitchen: A Practical Guide to Spectacular Soups, Stews, and Chilies\u003c\/i\u003e; \u003ci\u003eThe Diet Workshop's Recipes for Healthy Living; \u003c\/i\u003eand \u003ci\u003eChic Simple Cooking\u003c\/i\u003e. She writes for \u003ci\u003eThe Boston Phoenix, The Boston Globe, \u003c\/i\u003eand \u003ci\u003eBoston \u003c\/i\u003emagazine, among other publications. She lives with her family in Boston.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.2 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 19, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":53808828285235,"sku":"9781501190698","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/sF75SCny0k9781501190698_2951ab14-d27f-4466-bd6d-38c2ed57a993.webp?v=1786092745","url":"https:\/\/www.vysn.com\/products\/the-olives-table-paperback-1","provider":"VYSN","version":"1.0","type":"link"}