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Olives, Anchovies, and Capers: The Secret Ingredients of the Mediterranean Table Hardback - 2001 - 1st Edition
by Georgeanne Brennan; Leigh Beisch (Photographer)
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Olives, anchovies, and capers are the secret ingredients behind the magical flavors of the Mediterranean. When cooks toss them or a savory anchovy or two into these 50 dazzling recipes, they can instantly capture the sun-drenched tastes of Italy, France, Greece, Tunisia, and Morocco. 32 color photos.
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From the publisher
First line
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.
Details
- Title Olives, Anchovies, and Capers: The Secret Ingredients of the Mediterranean Table
- Author Georgeanne Brennan; Leigh Beisch (Photographer)
- Binding Hardback
- Edition number 1st
- Edition 1
- Pages 132
- Volumes 1
- Language ENG
- Publisher Chronicle Books, San Francisco
- Publication date May 1, 2001
- Illustrated Yes
- Features Illustrated
- ISBN 9780811824941 / 0811824942
- Weight 1.06 lbs (0.48 kg)
- Dimensions 8.33 x 6.39 x 0.81 in (21.16 x 16.23 x 2.06 cm)
-
Themes
- Cultural Region: Mediterranean
- Category Cooking / Wine
- Library of Congress subjects Cookery, Mediterranean
- Library of Congress Catalogue Number 00060355
- Dewey Decimal Code 641.591
Media reviews
Citations
- Publishers Weekly, 05/21/2001, Page 103
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Olives, Anchovies, and Capers: The Secret Ingredients of the Mediterranean Table
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