Reviews
Barbara Kafka author of Roasting: A Simple Art Todd English is a wonderful cook based in a strong tradition of peasant flavors, often Italian; he is inventive and so is the food in this book., Sheila Lukins author of Sheila Lukins' All Around the World Cookbook, coauthor of the Silver Palate cookbooks Just between us chickens, there's nothing more alluring that I can think of right now than immersing myself in the culinary delights of Todd English. From the first moment I walked into Olives and nibbled on the namesake, an explosion of flavor led the way. I've longed to follow every chance I've had., Paula Wolfertauthor of The Cooking of the Eastern Mediterranean and Couscous and Other Good Food from Morocco A stunning presentation of the big, bold flavors that make Todd English one of my favorite chefs. The recipes are clear, authoritative, and delicious., Lydia Shirechef-owner of Biba and PignoliThis book is Todd. Who else would describe their love of cooking as "lust"'...Just try the foie gras flan to believe it or char the skin of a fig while the gorgonzola oozes., John Willoughby and Chris Schlesinger coauthors of The Thrill of the Grill and License to Grill Todd English has achieved a feat that eludes many top-level chefs: He has transformed the robust, gutsy food of his restaurant into recipes for the home cook. Todd's vision of his food is right here in these pages., Barbara Kafkaauthor ofRoasting: A Simple ArtTodd English is a wonderful cook based in a strong tradition of peasant flavors, often Italian; he is inventive and so is the food in this book., Lydia Shire chef-owner of Biba and Pignoli This book is Todd. Who else would describe their love of cooking as "lust"'...Just try the foie gras flan to believe it or char the skin of a fig while the gorgonzola oozes., Sheila Lukinsauthor of Sheila Lukins' All Around the World Cookbook, coauthor of the Silver Palate cookbooksJust between us chickens, there's nothing more alluring that I can think of right now than immersing myself in the culinary delights of Todd English. From the first moment I walked into Olives and nibbled on the namesake, an explosion of flavor led the way. I've longed to follow every chance I've had., Jasper Whiteauthor ofJasper White's Cooking from New England and Lobster at HomeTodd and Sally have made Olives' food come alive in this collection of bold flavors and lusty food combinations. Todd puts his mark on every recipe, never missing the chance to intensify the flavor or texture of a dish. Reading these recipes made me unbearably hungry...deep-fried stuffed olives, Parmesan pudding, butternut squash tortelli, rabbit agrodolce, marinated lamb with olive bruschetta...This book will make you want to rush to a market and back home again to start cooking., Paula Wolfert author of The Cooking of the Eastern Mediterranean and Couscous and Other Good Food from Morocco A stunning presentation of the big, bold flavors that make Todd English one of my favorite chefs. The recipes are clear, authoritative, and delicious., Jasper White author of Jasper White's Cooking from New England and Lobster at Home Todd and Sally have made Olives' food come alive in this collection of bold flavors and lusty food combinations. Todd puts his mark on every recipe, never missing the chance to intensify the flavor or texture of a dish. Reading these recipes made me unbearably hungry...deep-fried stuffed olives, Parmesan pudding, butternut squash tortelli, rabbit agrodolce, marinated lamb with olive bruschetta...This book will make you want to rush to a market and back home again to start cooking., John Willoughby and Chris Schlesingercoauthors of The Thrill of the Grill and License to Grill Todd English has achieved a feat that eludes many top-level chefs: He has transformed the robust, gutsy food of his restaurant into recipes for the home cook. Todd's vision of his food is right here in these pages., Jasper Whiteauthor of Jasper White's Cooking from New England and Lobster at Home Todd and Sally have made Olives' food come alive in this collection of bold flavors and lusty food combinations. Todd puts his mark on every recipe, never missing the chance to intensify the flavor or texture of a dish. Reading these recipes made me unbearably hungry...deep-fried stuffed olives, Parmesan pudding, butternut squash tortelli, rabbit agrodolce, marinated lamb with olive bruschetta...This book will make you want to rush to a market and back home again to start cooking., Lydia Shirechef-owner of Biba and PignoliThis bookisTodd. Who else would describe their love of cooking as "lust"'...Just try the foie gras flan to believe it or char the skin of a fig while the gorgonzola oozes., Sheila Lukinsauthor ofSheila Lukins' All Around the World Cookbook,coauthor of theSilver PalatecookbooksJust between us chickens, there's nothing more alluring that I can think of right now than immersing myself in the culinary delights of Todd English. From the first moment I walked into Olives and nibbled on the namesake, an explosion of flavor led the way. I've longed to follow every chance I've had., Barbara Kafkaauthor of Roasting: A Simple Art Todd English is a wonderful cook based in a strong tradition of peasant flavors, often Italian; he is inventive and so is the food in this book., John Willoughby and Chris Schlesingercoauthors ofThe Thrill of the Grill and License to GrillTodd English has achieved a feat that eludes many top-level chefs: He has transformed the robust, gutsy food of his restaurant into recipes for the home cook. Todd's vision of his food is right here in these pages.
