The Olives Table - Tapa blanda

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. Todd puts his mark on every recipe, never missing the chance to intensify the flavor or texture of a dish. Reading these recipes made me unbearably hungry...deep-fried stuffed olives, Parmesan pudding, butternut squash tortelli, rabbit agrodolce, marinated lamb with olive bruschetta...This book will make you want to rush to a market and back home again to start cooking.

Marco R. Della Cava

"USA Today"

One of the nation's best restaurants.

Barbara Kafka

author of "Roasting: A Simple Art"

Todd English is a wonderful cook based in a strong tradition of peasant flavors, often Italian; he is inventive and so is the food in this book.

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.

John Willoughby and Chris Schlesinger

coauthors of "The Thrill of the Grill and License to Grill"

Todd English has achieved a feat that eludes many top-level chefs: He has transformed the robust, gutsy food of his restaurant into recipes for the home cook. Todd's vision of his food is right here in these pages.

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.

"1996 Zagat Guide to Boston and Vicinity"

Food that will take your breath away.

Lydia Shire

chef-owner of Biba and Pignoli

This book "is" Todd. Who else would describe their love of cooking as "lust"?...Just try the foie gras flan to believe it or char the skin of a fig while the gorgonzola oozes.

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.

Marco R. Della Cava"USA Today"One of the nation's best restaurants.