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Olive and the Caper Adventures in Greek Cooking

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ISBN-10: 1563058480

ISBN-13: 9781563058486

Edition: 2004

Authors: Susanna Hoffman

List price: $39.99
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Susanna Hoffman presents a culinary celebration of Greece, including its food, its people, its myths, history, language, customs and culture. The book contains 325 reinterpreted recipes of enormously popular dishes, from moussaka to baklava.
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Book details

List price: $39.99
Copyright year: 2004
Publisher: Workman Publishing Company, Incorporated
Publication date: 8/1/2004
Binding: Paperback
Pages: 608
Size: 8.00" wide x 8.75" long x 1.50" tall
Weight: 2.530
Language: English

Susanna Hoffman was a co-owner, sous chef, and ma�tre d' of Chez Panisse, where she met Victoria Wise. She is the author, most recently, of The Olive and the Caper, and lives in Telluride, Colorado.

Introduction: The Olive, the Caper, and the Legacy of Greek Food
Honored Drinks, Small Dishes, and Savory Pies
From water to wine
Water
Wine
Ouzo
Tsikoudia
Brandy and Sweet Liqueurs
Beer
Coffee
Tea
Fruitades and Other Drinks
Meze: The Grand Array
The Simplest Mezedes
The Glorious Cheeses of Greece
The Many and Varied Greek Olives
The Salads and Spreads
The Eggplant Urbanization of Miltiades
The Cyclades and the Scent of Lemon
Two Famous Vegetable Mezedes
Inviting Meat Mezedes
Zeus, King of the Gods
Mezedes from the Sea
Tart and Tantalizing Pickles
The People, Provinces, and Culinary Specialties of Greece
Savory pies: From Filo Pastry
Filo Finesse
The Shapes of Filo Pies and Pastries
The Trail of the Olive
Opulent Byzantium
The Banquet of Dishes
Bread: The Staff of Life!
The Bread Man Cometh
Greece's First Bread Bakers
Cooking Bells and Beehive Ovens
Cyprus: the Coppery Island
Soup: For Hard Times and Good Times
Fava Stories
The Mycenaeans and Their Bill of Fare
Salads: A Veritable Bounty
The Tomato Revolution
Pericles, the Father of Democracy
The Sarakatsani, Greece's Roving Shepherds
Eggs: The Daily Gift
Oregano, Dill, and Mint
The Greek Diaspora and the Denver Omelet
Sustaining grain: Barley, Wheat, Rice & Noodles
An Island Harvest
The Sin of Opsophagia
Saffron
The Olympic Games
Whence Cometh Trahana?
Alexandria, Greek City by the Sea
Alexander the Great and the Spread of Hellenism
The vegetable parade
Simmered, Sauteed & Fried
The Herbs of Greece
Stewed Vegetable Stand-Outs
Apollo, the Sun God
Crisp Croquettes and Fritters
The Welcome Party
Stuffed Vegetables
The Renowned Casserole
Two Greek Cooks, Two Great Moussakades
Classical Greece--A Time of Philosophers and Farmers
Fish and shellfish
The Foufou
Salt Cod, the Fish That Feeds in Hard Times
Poseidon
Where Did the Name "Greek" Come From?
The Aegean and the Ionian--The "Fishing Ponds" of Greece
Archestratos and His Fish
The Minoans--Inhabitants of Greece Before the Greeks
Meat: Of Every Sort
Grilling
The Caper Family Bush
The Warp and the Weft: Sheep and Their Wool
An Easter Journey on the Sea
Who Were the First Greeks?
Birds: From the Coop
Chicken and the Changing Squares of Athens
The Jews of Greece and Their Joseph's Coat Cuisine
Wild game: From the Woods and Sky
Aesop's Wild Kingdom: Morals with the Meal
Savces, toppings, and marinades
The Sauces
Souvlaki Stands and the Best Tzatziki
The Dodecanese Islands--Gateway of Many Sauces
The Toppings
Rhodes and the Crusaders
The Marinades
Greece's Saucy Minorities and Their Foods
Fruit as the finale
Greece's Fruitful Choices
Confections Dulcet as Ambrosia
Sweets: In Profusion
Time-Honored Syrups
From Beehive to Oven
The Nuts of Greece
Tsikoudia and the Moor
A Final Validation
How Spices Got to Greece
Luscious Puddings
Sweetness by the Spoonful
Croesus and His Golden Coins
Plato, the "Cool" Philosopher
Seven Innovative Sweets
Night Wine, Day Wine, and the Barefoot Compressor
Cyclades Village Wedding
Ceremonial Sweets
The Ottoman Rule and the Greek Fight for Independence
Conversion Tables
Bibliography
Index