Olive Oil From Tree to Table Cookbook
Olive Oil From Tree to Table cookbook takes you on a journey through the Mediterranean and California, offering up recipes that showcase the flavor of olive oil. North Beach Baccala with Potatoes, Red Onion, and Parsley; Roasted Chicken with Potatoes, Capers, and Endive; Carmelized Roasted Vegetables; Orecchiette with Cauliflower and Pecorino, and Fried Cheese with Honey, Walnuts and Cinnamon are a sampling of some of the great recipes inside Olive Oil From Tree to Table cookbook.
Format: Softcover, 167 pages.
Publisher: Chronicle Books
Author: Peggy Knickerbocker
Description: Olive oil has always played an essential culinary role in the Mediterranean, where olives have been cultivated for thousands of years. Today its influence has spread far and wide, and this healthful, versatile ingredient has become a beloved staple of cooks throughout the world.
In Olive Oil: From Tree to Table, acclaimed food writer Peggy Knickerbocker and photographer Laurie Smith trace the voyage of the succulent oil. They take us to the rustic orchards of Greece, Spain, Italy, and California; show us the fascinating process of harvesting the fruit and extracting the shimmering essence; and let us taste the exquisite results through their own trusted recipes.
From a simple tasting to a lavish feast, here are countless ways to enjoy the fruity savor of pure olive oil. With a foreword by Maggie Blyth Klein, author of The Feast of the Olive and co-owner of Oliveto, a premier San Francisco Bay Area restaurant serving Mediterranean-style cuisine, Olive Oil is an inspirational homage to this most delectable of ingredients.
Condition: Good condition.
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