Olives, Anchovies, and Capers by Leigh Beisch
The Secret Ingredients of the Mediterranean Table

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Synopsis

No one knows just what makes the Mediterranean shores so white, the sun so golden, or the sea so blue. But thanks to award-winning author Georgeanne Brennan, we now know what makes the cuisine so delicious. Olives, anchovies, and capers are the secret ingredients behind the magical flavors of the Mediterranean. Toss a few tangy olives and capers, or a savory anchovy or two into these over 50 dazzling recipes and instantly capture the fresh, sun-drenched flavors of Italy, France, Greece, Tunisia, and Morocco. Enhanced by vibrant color photography, Brennan reveals the basic techniques for salting, brining, curing, and seasoning these delicacies and also explores their history and common uses. Bring the Mediterranean home with these simple, flavorful accents and add intensity and depth--with minimum effort--to any dish.
 

About Leigh Beisch

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Georgeanne Brennan is a James Beard Award-winning author of numerous cooking and garden books. She lives in Northern California and France. Leigh Beisch is a San Francisco-based photographer. Her work has appeared in many national fashion, lifestyle, and health magazines, as well as in Chronicle Books' Skewer It! and Cooking for the Week.
 
Published May 1, 2001 by Chronicle Books. 132 pages
Genres: Cooking. Non-fiction

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Winner of the Julia Child Award for Aperitif and the James Beard Award for The Food and Flavors of Haute Provence, Brennan focu

May 21 2001 | Read Full Review of Olives, Anchovies, and Capers...

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