The Olive and the Caper

The Olive and the Caper

Adventures in Greek Cooking

eBook - 2004
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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.
Publisher: [Place of publication not identified] :, Workman Publishing Company,, 2004
Copyright Date: ©2004
ISBN: 9780761164548
Branch Call Number: DOWNLOADABLE eBOOK
Characteristics: 1 online resource (608 pages)
data file,rda
Additional Contributors: Wise, Victoria


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Nov 24, 2018

A lot of this book was reconstructed by the author from memory after a fire, and it shows. The cook times, and temperatures, are sometimes way off, and the instructions less than complete. Its pretty, and has fun anthropological facts, and its probably a great jumping off place if you are already an accomplished cook, but this is really no book for a beginner.

Jul 13, 2011

The author, an American anthropologist and chef who has lived and worked in Greece on and off for over 30 years, includes worthwhile cultural and historical notes along with her large selection of recipes. I found her chapter on "Savory Pies From Filo Pastry" especially intriguing.

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