In The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay. In 1989, Todd English and his wife Olivia opened the original Olives; since then the restaurant has moved to larger quarters, and Todd and his bold, inventive Mediterranean-inspired cooking have earned an international reputation. Voted one of the Top Ten Restaurants by Esquire magazine and the Best New Restaurant by Boston magazine, it has also been voted Favorite Restaurant in the Zagat Guide to Boston and Vicinity. Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures—not exotic equipment or techniques—by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table. Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Plan a simple but deeply satisfying supper of Roasted Clams with Chicken, Tomatoes, Artichokes, and Bacon served with roasted new potatoes and end with Gingersnap Risotto Pudding. Whatever meal you decide to create from these recipes, you won't be disappointed. Todd English is articulate about how he cooks. His food is uniquely Mediterranean, muscular and sophisticated; he describes it as "refined rustic." His purpose in The Olives Table is to show home cooks how to make simple Mediterranean ingredients "more interesting, more elaborate, more fun." These ingredients include lobster and foie gras, as well as fresh figs, artichokes, and other seasonal foods. Many dishes are elaborate show stoppers, as in Asparagus Risotto with Ragu of Crazy Mushrooms, Porcini Cream, and White Truffles, or time-consuming: Free-Form Tuscan-Style Rabbit Lasagne that you would more likely want to travel to Cambridge to enjoy. But also look for tempting, simpler dishes you can easily make, provided you have access to impeccable, fresh ingredients like tuna and local, vine-ripened tomatoes. A few highlights are Baked Potato Salad, Ginger Mustard Chicken, and My Mama's Zucchini (a kind of stew). Look, too, for Chocolate Risotto. English, chef/owner of Olives, a well-known Boston restaurant, likes Mediterranean-inspired food with strong flavor combinations, what he characterizes as "refined rustic." It's a good description of dishes such as Chilled Black Olive Spaghetti Salad and Gorgonzola-Stuffed Figs with Balsamic Glaze. Other more refined, less rustic dishes feature foie gras, truffles, and other such indulgences. The recipes themselves, however, are generally straightforward and refreshingly approachable for a chef's cookbook. Rockenwagner grew up in a restaurant family in Germany, trained in French restaurants in Europe and the United States, and has been increasingly influenced by Asian cuisine since he opened Rockenwagner in Los Angeles ten years ago. He defines his style of cooking as a combination of old European and Pacific Rim cuisines. His eclectic menu is just as likely to feature Salmon Tempura with Daikon Salad as Roasted Quail with Pomegranate Reduction. Rockenwagner is a talented chef, and the recipes are clearly written, but many are rather involved; fans may prefer to read the book and then sample the food at the restaurant. Both these books are recommended for their respective area libraries and others where restaurant cookbooks are popular. Copyright 1997 Reed Business Information, Inc. Marco R. Della Cava USA Today One of the nation's best restaurants. 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 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.