Olive & Thyme
Everyday Meals Made Extraordinary
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- $19.99
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- $19.99
Publisher Description
Melina Davies treats everyone like family. Stop by her house and she'll whip you up a fluffy, buttery vegetable quiche with fresh greens in a homemade dressing. Visit her wildly popular L.A. restaurant and marketplace, Olive & Thyme, and she'll come by your table to see how you're enjoying your avocado and burrata toast. Ask her for tips on hosting the in-laws for dinner, and she'll walk you through her juicy roast chicken with thyme and which wine to serve and music to play. A consummate host and lauded chef, Davies brings her love of togetherness to Olive & Thyme, where the vibe is relaxed and warm and the food is fresh and delicious. Davies brings that same passion to her book, Olive & Thyme, which shares her most popular recipes (drawn from French, Californian, Italian, and Middle Eastern influences), along with her breezy, practical entertaining advice. With stunning photos by Ann Elliott Cutting and a foreword by chef Jet Tila (Chopped, Cutthroat Kitchen), Olive & Thyme is the ingredient every kitchen needs: a fun, inspirational guide to enjoying what matters most in life—family, friends, good food, and music.
PUBLISHERS WEEKLY
Davies, a Southern California restaurateur, delivers on her commitment to unfussy food in this welcoming book whose approach and name come from her two caf s. Buttermilk biscuits and strawberry banana smoothies grace the breakfast chapter, but Davies also adds the unexpected: the bitterness of chopped arugula in a quiche and the zing of matcha in an iced-coffee. Such expert touches abound and include adding lemon zest and juice to a creamy red-potato salad and using mirin and rice vinegar to elevate the glaze for a ginger soy salmon. Saut ed pancetta enriches the tomato sauce for family-favorite spaghetti, while a tuft of burrata nudges this classic to the next level. The dishes reflect a range of culinary influences, including French, Italian, and Middle Eastern, as well the laid-back, locavore vibe Davies embraces. Many of the dishes are built for sharing, and Davies provides notes on how to choose a menu, create serving boards (for a board of cheese and charcuterie, "It's all about the balance: of flavors, of textures, of colors, of shapes"), and be a gracious host (attend to gifted flowers right away). Beginner and occasional cooks will be able to execute the recipes in this charming volume with confidence.
