Book - Olives, Anchovies, and Capers Cookbook

Three brief essays describe the history and attributes of olives, anchovies, and capers as well as the methods of cultivating and preserving them. Mediterranean cooking expert Georgeanne Brennan shows you how to cure your own olives, fillet fresh anchovies, and pack caper buds in brine for enjoying these delicacies year round. With these three secret ingredients in your pantry, either purchased or home-preserved, you can quickly add a touch of the Mediterranean to all your meals.