The Olives Table - Hardcover

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. 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. Marco R. Della Cava USA Today One of the nation's best restaurants. 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. 1996 Zagat Guide to Boston and Vicinity Food that will take your breath away. 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. 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. 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.

Todd English is the chef-owner of Olives and the three branches of Figs, all award-winning restaurants located in Boston. Todd graduated from the Culinary Institute of America with honors; he has cooked with Jean-Jacques Rachou at La Côte Basque and was executive chef at Michela's, an award-winning Northern Italian restaurant in Cambridge, Massachusetts. In 1994, Todd was named Best Chef in the Northeast by the James Beard Foundation after having been named National Rising Star in 1991; he is also the recipient of the first Robert Mondavi Award for Culinary Excellence. He has taught cooking classes in the United States and abroad and has been featured in Bon Appétit, The New York Times, Food & Wine, The Boston Globe, The Boston Phoenix, and other periodicals too numerous to mention. He lives with his family in Boston.