Capers. From WIld Harvest to Gourmet Food‪.‬

This book describes the caper plant; how it is harvested; how to grow capers in a farming or home garden situation; how to process and cook with capers, caperberries and caper leaves.
An attractive book with text, extensive photographs, recipes, paintings, diagrams and maps in full colour. The contents include... A description of the Caper Plant. (Capparis spinosa). The history of capers. Where capers are harvested around the world. How to grow, harvest, and process capers and caperberries. Cooking recipes for capers and caperberries, some from well-known Australian chefs. Photo stories of the places where capers traditionally grow; the islands of Pantelleria and Salina in Italy. Rome, Morocco, Spain, Turkey, Cyprus, India, China, the islands of Tinos and Santorini in Greece, Malta.' The classification of caper plants. The composition and medicinal uses of capers. Australian caper (Capparis) plants. Extensive Bibliography and Index.

In the foreword, Costa Georgiadis says…...”this book is a pleasure and a treasure for everyone from the hard core hortie, down to the beginner gardener or even the foodie with no growing background but an interest in learning about their ingredients.
This book is a real line in the sand. It shares many valuable leads and opens many doors into the mysteries and most importantly the opportunities of capers into the future.”