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.
Size: 6 x 8
Publication Date: 5/1/2001
32 color photos
Georgeanne Brennan is a James Beard Award-winning author of numerous cooking and garden books. She lives in Northern California and France.
Leigh Beisch Leigh Beisch is a San Franciscobased 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.