The New American Olive Oil Cookbook
American olive oil has won awards and The New American Olive Oil cookbook showcases this elegant ingredient through its 75 recipes. Flatbreads and Bruschette to main courses and desserts are all depicted inside the book's pages.
Format: Hardcover and dust jacket, 224 pages
Publisher: Stewart Tabori & Chang
Author: Fran Gage
Description: American wine and cheese? Sure. But American olive oil? Absolutely. It's been more than a decade since a California oil won an international competition -- in Italy. And upstart American olive oil producers -- many profiled in this book -- haven't looked back, creating artisanal oils that now come in first place in Castings worldwide. Author Fran Gage brings us the stories of 15 of these producers: from their humble beginnings to their mastery of the art and craft of olive oil production.
For those whose knowledge of olive oil remains extra-virgin, Gage sets out all the essentials: buying and storing high-grade oils, understanding olive oil's basic types, evaluating its health benefits, and doing your own olive oil tasting. She then uses American-produced oils in dishes ranging from rustic to sophisticated.
The 75 recipes include crusty snacks (crackers, flatbreads, bruschette), savory sauces (pestos, vinaigrettes, mayonnaises), and scintillating fish, meat, and poultry main courses. For daring tastebuds, there's a sideboard of desserts -- cakes, cookies, even ice cream—that include olive oil as a main ingredient. This is the book that rightly celebrates American olive oil's spot at the table.
Condition: Good condition.