Product Description

This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure.

In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa.

In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking.

Product Details

• Amazon Sales Rank: #42088 in Books
• Published on: 2004-08-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 608 pages

From Publishers Weekly
Traditional Greek cuisine favors sour tastes: lemons, capers, vinegar, wild herbs. Cooking with these pungent ingredients takes a sure hand or, failing that, a good recipe. Hoffman's book supplies the latter in abundance; it attempts nothing less than to capture the whole of Greek food culture between covers. That includes side notes on language, myth, literature and botany; details of regional specialties; lists of native greens; and an explanation of why we say "Greek" instead of "Hellenic." Like many warm-weather cuisines, Greek food relies on an abundance of grilled meats and fish and dressed greens. Hoffman presents them in dazzling variety, alongside familiar exports like Dolmadakia (stuffed grape leaves) and Tzatziki. Hoffman, an anthropologist and cook, includes recipes that might be challenging or improbable for American home cooks: Retsina-Pickled Octopus, Thyme-Fed Snails and "Greek-inspired ice creams" made with mastic or olive oil. There are labor-intensive recipes, too, showing how to make filo pastry and homemade sourdough noodles. Desserts—Semolina Custard Pie; Yogurt Cake with Ouzo-Lemon Syrup—go far beyond Baklava. With its fascinating trove of information, this work will please armchair cooks and traveling foodies. For those willing to surrender to its searingly bright palate of flavors, it's a boon to the kitchen, too. Photos, illus.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Back Cover
THE OLIVE AND THE CAPER is all things Greek: fall-off-the-bone lamb shanks seasoned with garlic, thyme, cinnamon, and coriander. A refreshing new tzatziki made pink with beets, and a dazzling filo pie filled with greens, fennel and ouzo. Dolmadakias–stuffed grape leaves– succulent with retsina-soaked currants and raisins. Fish grilled with mastic-flavored bread stuffing. A luscious kapama of beef stewed in wine, brandy, and coffee; chicken baked with eggplant and green olives. Inspired by the passionate cooks, bakers, fishermen, and housewives she befriended over thirty years of extended stays in Greece, Susanna Hoffman presents more than 250 recipes based on the original and still best Mediterranean diet, with a resounding…Opa!

About the Author
Susanna Hoffman, alumnus of the Chez Panisse restaurant and co-founder of Oakland's Good & Plenty Café, is a co-author of The Well-Filled Microwave Cookbook and Good & Plenty: America's New Home Cooking. She is an anthropologist and cook who has lived and worked in Greece on and off for more than thirty years, dividing her time between Telluride, Colorado and Santorini, Greece.

Customer Reviews

Great Introduction to Greek Cuisine. Highly Recommended
According to the preface and acknowledgments to this book, `The Olive and the Caper' by Susanna Hoffman, the author went through many more difficulties than usual in bringing this book to completion. Heading the list was the loss of the virtually complete manuscript in 1991, and its reconstruction in the following years. I for one am delighted that the author took the effort to reconstruct this volume, as it should stand as a template for how to put together a readable, useable, entertaining exposition of the cuisine of a country.

I am not saying Ms. Hoffman has given us the very best treatment of a national cuisine or even necessarily the very best treatment of Greek cuisine. Diana Kennedy's `From My Mexican Kitchen' is a different approach to a national cuisine that works equally as well as a format and her content is of the highest possible quality. Similarly, Diane Kochilas approaches Greek food in `The Glorious Foods of Greece' in an entirely different manner than Hoffman, giving us a third valuable approach.

While Kochilas' approach is by region, with each chapter covering a different ethnic and culinary enclave such as The Peloponnesos, The Ionian Islands, Thessaly, Macedonia, Crete, and Athens and others, Ms. Hoffman approaches her subject by ingredient or type of dish. While this seems very conventional and while it is definitely less scholarly than Ms. Kochilas book, it is done with a depth that is uncommon among lesser books on a national cuisine. For example, the very first chapter deals with the drinks of Greece, including lowly water, which just happens to have a special place in Greek tradition. It reminds us that it is Greek intellectual tradition and customs that contributed much more to the development of early Christianity than Roman customs. Most of the first bishops of the church in Asia Minor were Greek and the intellectual underpinning of theologians such as St. Augustine was Plato. If the traditions of baptism and holy water did not originate with Greek Christians, their traditions certainly reinforced these Christian ideas.

Interspersed with recipes within each chapter are excellent culinary sidebars on things like Greek cheeses, olives, pickles, bread, tomatoes, saffron, and marinades, among many other topics. There are also excellent sidebars on Greek history and mythology on subjects such as Zeus, Byzantium, Cyprus, Pericles, the Olympics, Alexander the Great and so on. And, there is much here which may be new to even well informed readers. I did graduate studies in Philosophy and was an avid reader of Greek Mythology, and I find things here that I did not know. The reference to the mysterious Sythians, a culture which lived in Hellenic times above the Black Sea shows they had culinary and trade connections to the Greeks, before they were erased from world history by the Tartars.

The book divides the material into three great parts. The first is Drinks, Meze, and Savory Pies. I have already discussed the drinks section which includes wine ouzo, tsikoudia (similar to Italian grappa), brandy, beer, coffee, tea, and fruitades. The second chapter is Meze, of which much has been written recently. The third chapter in the first part covers savory pies, primarily constructed from filo pastry.

The second part covers the lions share of savory dishes. The chapters are:
Bread - Greek bread is really different from what you expect from French and Italian bakers. This is where the Eastern Mediterranean flatbread terroir starts, with lots of stuff like eggs, olives, and figs baked into the bread.
Soup - Much closer to Italian traditions and recipes than the bread. Lots of vegetable soups with beans and greens.
Salads - The famous Greek Salad plus new variations on common Mediterranean themes.
Eggs - One of the most distinctive Greek ingredients. The author explains how the Greek colony in Denver, with their traditional involvement in running diners, created the Denver omelet, much more a Greek than a cowboy dish, it turns out.
Sustaining Grain - Barley, Wheat, Rice and Noodles
The Vegetable Parade
Fish and Shellfish - One of the very few lapses in this book is that it makes no mention of the fact that contrary to expectations, fish does not play as big a part in most island cuisine as you may expect, since almost all fish is shipped off to Athens for sale. That is not to say Greece does not have a lot of fish recipes, just that you may not find them where you expect.
Meat - Lots of lamb.
Birds - Mostly Chicken
Wild Game - The other birds
Sauces, Toppings, and Marinades
Fruit as the Finale

The third part of recipes is a single chapter on sweets. Like the Italians, Greeks eat fewer sweets after their meal than they do in the afternoon with coffee or late at night. The star of Greek pastry is filo, honey, and nuts in dishes such as baklava, kadaifi, and other cakes, fried pastry, cookies, and puddings.

There are many very good books on Greek food, but if you have none yet, this should definitely be your first. It is a great survey by topic with recipes written in an extremely clear, detailed style which even a novice should have no trouble following. I also find practically no overlap between this book and Diane Kochilas' classic. Get them both, but get this one first. Then get Kochilas' book on Mezes, as neither of these others cover the full range of this topic.

Highly recommended for all foodies, especially for those with an interest in the Greek, Turkish, and Eastern Mediterranean cuisines.

Fits on any bookshelf, not just in the kitchen!
Having never been to Greece, I won't even begin to comment on how "authentic" Ms. Hoffman's recipes are. They are, however, accompanied by many sidebars, articles, anecdotes and mini history lessons that make the recipes seem like illustrations in a wonderful travel book.

The recipes run the gamut from difficult (exotic ingredients and complicated prep) to simple (glass of water, anyone?) and not all dishes are for everyone. But there is a nice sense of generality to the collection, from the traditional to the seasonal, as if everything you ever wanted to *sample* from a Greek table is in this book.

What really makes it so attractive, however, is the conversational running commentary kept up by the author throughout. One learns why water is such a sacred inclusion at the Greek table, why Constantinoble became Istanbul, and what it takes for a foreign woman to be accepted by her Greek neighbors. Whether giving us a history lesson or just a glimpse into modern daily life, Ms. Hoffman's experiences in the Greek Isles are an invaluble inclusion here. Perhaps even enough to start a new sub-genre: Culturebooks!

beautiful
A lovely book, with interesting history and geography, colorful photos, and recipes which a stay at home mom with two small kids can actually contemplate cooking. I take it with me to read in the "pick-up line". A super gift-giving book for the holidays, as well.