Italian Cooking with Olive Oil
The Italian Cooking with Olive Oil cookbook demonstrates the art of cooking Italian meals with olive oil. Linguine with Lobster, Drunken Pork, Ricotta Fritters, and more delicious dishes like these can be yours for the making with this cookbook as your guide.
Format: Hardcover, 152 pages
Copyright: 1995, First Edition
Publisher: William Morrow & Company, Inc.
Author: Diane Seed
Description: Italian food without olive oil? Impossible.
In Italian Cooking with Oil, best-selling cookbook author and olive oil ambassador to the world Diane Seed shows how to cook authentic regional Italian favorites with olive oil.
From antipasto to dessert, olive oil plays a central role. Learn how to deep-fry artichokes and turn them into crisp, golden morsels of temptation. Preserve wild mushrooms and roasted sweet peppers in fruity olive oil to keep in the pantry. Impress guests with Chicken with Eggplant, Linguine with Lobster, or Fisherman's Risotto. Create a dazzling assortment of antipasti, including Panzerotti with Olives and Onions, Zucchini Fritters, and Cheese Marinated in Spicy Olive Oil. Finish off with tantalizing desserts such as Crumbly Cake from Mantua or Olive Oil Puffs with Gorgonzola Filling. Suggestions for using the right olive oils and Diane's recommendations for special regional olive oils accompany every recipe.
Diane Seed's previous six cookbooks, include The Top One Hundred Pasta Sauces, More Great Italian Pasta, The Top One Hundred Italian Dishes, Diane Seed's Mediterranean Dishes, Eating Out in Italy, and Favorite Indian Food.
Condition: Good condition.
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