Olives, Anchovies, and Capers: The Secret Ingredients of the Mediterranean Table

What gives Mediterranean food its characteristic savor? Olives, anchovies, and capers, asserts Georgeanne Brennan, whose eponymous book explores these fundamental ingredients as "secret" dish enhancers. Add chopped green olives to dishes like Almond Couscous with Carrot and Cumin Chicken, for example, and the subtle sweetness of the dish is delightfully complemented; anchovies do similar wonders in a potato salad with tuna; and capers add depth and nuance to a lamb stew with tomatoes and sweet peppers. The book explores the unique power of these humble ingredients, providing over 50 simple recipes that utilize the title ingredients to add flavor, or that feature them in delightful ways. Cooks at all skill levels should find the book a welcome key to a much-beloved culinary repertoire.

Beginning with short essays that explore the characteristics of olives, anchovies, and capers, and also providing instructions for home-curing (you may never put up olives or anchovies, but it's fascinating to know how it's done), the book then offers recipes in chapters devoted to appetizers and salads; main dishes and spreads; sauces and breads. There are many treasures, including Penne Salad with Three Herbs, Capers, and Tuna; Omelet of Tomatoes and Black Olives with Gorgonzola; and Roast Chicken with Mustard Anchovy Crust. Small in size, but not in the wealth of its information or fine taste, and illustrated with color photos throughout, Olives, Anchovies, and Capers brings the flavors of the Mediterranean home in new and exciting ways. --Arthur Boehm