By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean. Learning at the elbows of grandmothers and chefs from Tuscany to Beirut, she gained an easy familiarity with the region's cuisines and their principles. In Olives and Oranges, this accomplished cook, who is "inspired by tradition but never limited by it" (New York Times), shows how an understanding of flavor can produce great dishes from even the most humble ingredients. The recipes are startlingly simple, but each one has a unique touch.
Flavor notes throughout the book explain the effect of techniques or ingredient combinations on flavor so cooks can follow their own instincts and create memorable dishes.