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Olives,
Anchovies and Capers
The Secret Ingredients of the
Mediterranean Table
By
Georgeanne Brennan (Chronicle)
Those who hold their noses upon hearing the words
olives, anchovies and capers, will not give a hoot
that they are, as Georgeanne Brennan proclaims, "the
secret ingredients of the Mediterranean table."
However, gourmands who dub these as delicacies, as
many good cooks do, will consider Brennan's slim volume
nothing less than a delicacy, too.
After
informative introductions to each of her star ingredients,
Brennan, an award-winning author of many cookbooks,
including Apperitif, Flavors of Haute Provence,
and Mediterranean Herb Cookbook, shares dozens
of sophisticated-yet-simple recipes for appetizers,
salads, soups, entrées, spreads, sauces and
breads. Some standouts recipes include chicken soup
with caper and Parmesan dumplings, anchovies and lemon
on black olive bread, terrine of layered goat cheese
and olives with fresh thyme, roast chicken with mustard-anchovy
crust, and baked rockfish with caper and fennel stuffing.
If
you are among the many who don't take a shine to these
ingredients, we're not going to be the ones to say
that recipes as creative and spectacular as Brennan's
will make a believer out of you. Such ingredients
are too strong-minded to just meld in and become a
part of a bigger picture. But, if you are a fan in
the first place, this snazzy book will only increase
your ardor.
RECIPE:
Roast Chicken
with Mustard-Anchovy Crust
(Updated: 12/11/08 SB)
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