In this vibrant cookbook, Susanna Hoffman marries respect for tradition with a keen spirit of innovation to celebrate all things Greek. Devoted to food, filled with the passion and voices of people she's lived and cooked with for the past thirty years, The Olive and The Caper is a collection of 250 recipes that are simply and utterly glorious.

In Corfu, she cooks shrimp fresh from the trap with a local taverna owner -- and offers us a boldly flavored dish of boldly flavored dish of Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She spends an afternoon with a friend grilling eggplant on a balcony in Athens, then develops two spectacular recipes for melanzanosalata (eggplant salad), one urbane and suave, the other rustic and bristling with coarsely chopped vegetable, mint, oregano, and parsley. She learns the secrets of chewy country bread from the baker in Santorini, and translates them for American kitchens.
Softcover

"I highly recommend this mouthwatering collection of contemporary Greek recipes. It makes for fascinating cooking and reading."

Paula Wolfert, Authour of the Slow Mediterranean Kitchen