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The Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English by Todd English and Sally Sampson

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Notes about this book

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Notes about Recipes in this book

  • Black olive paste

    • kateiscoooking on March 04, 2017

      This is our go-to black olive tapenade recipe.

    • kateiscoooking on December 16, 2017

      Incredible and amazing. Puts the jarred olive tapenade you buy in the store to shame. Be sure to try it in the tart.

  • Olives crab cakes

    • Lee on July 05, 2015

      I think this would be a good recipe, but 1 tsp of salt was too much for me. Worth tinkering with.

  • Olives tart

    • kateiscoooking on March 04, 2017

      Just plain amazing. The book pretty much falls open to this page... Wish everyone loved the ingredients as much as we do so we could serve this more often for company.

  • Lentil hummus

    • amoule on May 20, 2016

      I've made this several times; it is interesting, unusual, and delicious. It's better with French green lentils de Puy. I used ordinary brown lentils once and it wasn't quite as good, though it was still very nice. It does taste different from the usual chickpea hummus -- it's more special.

  • Saffron risotto

    • Senkimekia on December 25, 2011

      This was great! Only deviation to recipe was that I had no chorizo available so I used merguez sausage instead. Still was delicious.

  • Country shells with sausage, cannellini beans, and spinach

    • Breadcrumbs on April 01, 2012

      p. 214 A delicious and substantial dish thanks to the combination of beans and sausage. We opted to use spelt rigatoni in place of the shells so the pasta itself was also more filling than usual. I loved the rich, deep flavours in the dish and recommend a big meaty red wine in the sauce and on the table. We put Vino Nobile in the sauce and served the Zin recommended by TE. The sauce for this dish is very thick and I ended up adding a couple of ladles of pasta water to loosen somewhat. Our sausage was disappointingly gristly and lacked the fennel we so love. I added fennel seed to boost the flavour but nothing could be done about the sausage. I’ll definitely try this again w better quality sausage. Very tasty nonetheless. Photos here: http://chowhound.chow.com/topics/841356#7249415

  • Pork chops au poivre with apple and leek puree

    • Trackypup on January 26, 2012

      Excellent recipe. Just a heads up, this calls for the chops to be brined 2- 4 days...I did 1. But it's not a recipe to make in one night. Excellent rub on the chops and the apple leek purée is very good.

  • Grilled scallops with walnut butter paste

    • Trackypup on January 29, 2012

      Good, but a little underwhelmed with the walnut puree. Very interesting flavour combination though. Would made again and try to enhance the puree

    • Compass on March 25, 2019

      Thanks for this note. Very helpful. Perhaps walnut oil? I'll check the recipe. Just about to make this tomorrow. [and I don't like the thought of grilling scallops]

  • Barbecued shrimp with chorizo sauce

    • Trackypup on November 13, 2011

      I love this sauce, we use it in quesadilla

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  • ISBN 10 0684815729
  • ISBN 13 9780684815725
  • Linked ISBNs
  • Published Mar 24 1997
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

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. 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.

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.

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