Olives and Oranges（ISBN=） 英文原版

By the time she was a teenager, Sara Jenkins had lived all over
the Mediterranean, from Italy and France to Spain, Lebanon, and
Cyprus, in cosmopolitan cities and in rural hamlets. The family
eventually put down roots in a ramshackle farmhouse in a small
Tuscan village, where she learned how to make ragu and handmade
pasta at the elbow of her Italian “grandmother” on the nearby farm.
Meals came from the garden and the surrounding pastures, not the
supermarket, and Jenkins grew up schooled in the tradition of
cooking from what was on hand. In Olives and Oranges, Jenkins
shares the simple, striking dishes she learned at the source. Many,
like Peppery Braised Short Ribs and Classic Tuscan Eggplant
Parmesan, are favorites from childhood. Others, like Short Pasta
with Mushrooms and Mint and Spicy Lemon-Chocolate Ganache Tart,
have a contemporary sensibility. Jenkins shows how understanding
the Mediterranean “language of flavor” can help you follow your
instincts and make your own great meals based on what you have,
too. You’ll see how salt and lemon juice bring out the natural
sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil,
and how to use the same technique with lime, salt, and a Moroccan
condiment called harissa for a completely different effect in
Tunisian Raw Turnip Salad. The opening chapter introduces “small
plates”– easy, versatile dishes that can preface a dinner or be
grouped together for a small feast, from Roasted Red Peppers with
Garlic and Celery Leaves to Chicken Liver Crostini. Soups are
spontaneous and flexible, whether they are cooling purees like
White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup
with Greens. The incomparable pastas encompass fast every-night
selections (Spaghettini with Burst Cherry Tomatoes) to complex
celebration affairs like Braised Rabbit Ragu and Homemade Lasagna.
Fish, poultry, and meat chapters feature rustic preparations:
roasted scallops capped with a pale green butter seasoned with
parsley and garlic; an impressively big-flavored chicken smeared
with a mixture of bacon and herbs and baked in a salt crust; and a
spectacular staple of Roman trattorias, veal cutlets wrapped in
prosciutto and sage and crisp-fried. Desserts range from fresh
Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme
Caramel to the rich but light Lemon Olive Oil Cake. Each of the
recipes in the book is identified as “Quick-Cook” or “Slow-Cook” so
you can choose which fit best into your schedule. “Flavor Tips”
throughout the book suggest ways to modify the dishes so you can
use what’s freshest and most available. The daughter of the noted
food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves
at all the New York restaurants where she has been the chef,
including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest
venture, Porchetta, is located in New York City’s East Village.
This is her first book.

Introduction
My Flavor Pantry
Small Plates
Salad
Soup
Pasta, Risotto,and Polenta
Fish
Chicken and Other
Backyard Livestock
Beef, Veal, Pork,
Lamb, and Venison
Sweets and Cordials
Sources
Index