- Hardcover: 288 pages
- Publisher: Simon & Schuster (1 Nov 2000)
- Language English
- ISBN-10: 0684823357
- ISBN-13: 978-0684823355
- Product Dimensions: 23.9 x 19.3 x 2.4 cm
- Amazon Bestsellers Rank: 1,528,187 in Books (See Top 100 in Books)
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Product Description
Product Description
Todd English soared to stardom in the culinary world with his distinctive style of layering flavors and textures, a style that has made his restaurants, and the cookbooks that feature his dishes, so popular. The philosophy for the desserts served at Olives is the same as that for the entrees: "We like to pull things out of the country and dress them up," says Todd. "We take very simple things and layer them together to compose a more complex dish." The result? Desserts that are always more than the sum of their parts, combining familiar and comfortable flavors in unique and unexpected ways. Extravagant creations such as Mango Tarte Tatin with Pastry Cream and Chocolate Pastry; Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream; Butterscotch Pudding in a Chocolate Crumb Crust with Fudge-Topped Toffee Cookies and Chocolate Lace Cigarettes; Blue Cheese Danish with Port-Poached Pears; Cranberry-Lime Sorbet with Walnut Rugelach; Double Chocolate Souffle with Deep, Dark Chocolate Ice Cream, Chocolate-Chocolate Chip Cookies, and Chocolate Anglaise. Best of all, each of the 43 spectacular desserts featured is made up of building block recipes (more than 145 in all), many of which can be prepared ahead of time, and many that taste great on their own. So you can wow your guests with White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce. Or simply serve your family the best banana bread they'll ever have. No matter which option you choose, the results will be extraordinary.
Inside This Book
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First Sentence
Debbie Merriam, Olives' first baker, and Todd came up with this one together. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Debbie Merriam, Olives' first baker, and Todd came up with this one together. Read the first page
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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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11 reviews
23 of 24 people found the following review helpful
You can Make at Home
4 Nov 2000
Format:Hardcover
After eating at Olives many times, I have always wanted to know who the pasrty chef is and some of the great recipes. Now I have them! I tried the Ginger Crinkles and they were as good as I remember them when I had them at Olives. Butterscotch pudding dessert and served it last night, what a hit. Thank you for such a great book.
21 of 22 people found the following review helpful
Yes, you can make them at home if you have all day
28 Jan 2001
Format:Hardcover
I love Olives Restaurant, and own two other cookbooks by Todd English. I guess you could call me a foodie--I love to keep up with the local food scene. I received this book as a Christmas gift, and was delighted by the delicious sounding recipes, and gorgeous photographs. Most of the recipes are rather involved, however,so be prepared to spend some time in the kitchen. Todd English does explain that many of these recipes can be made without the accompanying sauces, tuiles, etc, and he puts a star after the components that are good enough to stand on their own. I made the lemon cake(it took me all afternoon) but the result was delicious! I would save this recipe for a special occasion because the amount of butter, eggs, and lemons that this recipe calls for is astonishing. Not for the cholesterol concious!
20 of 23 people found the following review helpful
spectacular
10 Nov 2000
Format:Hardcover
I found this cookbook to be intriguing. There are recipes that are simple enough for everyday fare and then there are those that are complex and perfect for the ooh aah desserts. The pictures are wonderful and help in visualizing what the finished product will look like. The recipes are concise and easy to follow even those like the chocolate bombe and all its steps.
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