Harold McGee

Grape Leaves

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About
Grape leaves are best known in pickled form as the wrappers for Greek dolmades. They are more delicate and delicious when blanched fresh. Grape leaves are distinctly tart from their large store of malic and tartaric acids.

From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.