Cooking with Olive Oil

The Essence of the Mediterranean: a Culinary Celebration of the Olive

Nonfiction, Food & Drink
Cover of the book Cooking with Olive Oil by , Anness Publishing Limited
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Author: ISBN: 9781781140475
Publisher: Anness Publishing Limited Publication: December 18, 2012
Imprint: Lorenz Books Language: English
Author:
ISBN: 9781781140475
Publisher: Anness Publishing Limited
Publication: December 18, 2012
Imprint: Lorenz Books
Language: English
Whether you drizzle it over salads and breads or use it in cooking, olive oil is a magical ingredient that enhances food, soothes sharp tastes, and provides an extra richness during or after cooking. This enticing book offers 25 recipes for drenching, drizzling, dressing and dipping. Dishes include Mediterranean classics such as Bagna Cauda, Tapenade, Aioli and Pistou, in which olive oil is a central ingredient. There are also dishes where olive oil doesnt dominate but has a key role, such as Bouillabaise and Eliche with Pesto. With tips on how to use olive oil for dressings, drizzling, finishing off a dish or just dunking, this book captures the olive oils diversity. Useful advice is offered on selecting oils for specific culinary purposes, explaining how the oil is made and where the best pressings come from. There is also detailed information about the health benefits of olive oil. The recipes in this book have been written by a professional cook and have been properly tested. The ingredients are given in metric, imperial and cup measurements.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Whether you drizzle it over salads and breads or use it in cooking, olive oil is a magical ingredient that enhances food, soothes sharp tastes, and provides an extra richness during or after cooking. This enticing book offers 25 recipes for drenching, drizzling, dressing and dipping. Dishes include Mediterranean classics such as Bagna Cauda, Tapenade, Aioli and Pistou, in which olive oil is a central ingredient. There are also dishes where olive oil doesnt dominate but has a key role, such as Bouillabaise and Eliche with Pesto. With tips on how to use olive oil for dressings, drizzling, finishing off a dish or just dunking, this book captures the olive oils diversity. Useful advice is offered on selecting oils for specific culinary purposes, explaining how the oil is made and where the best pressings come from. There is also detailed information about the health benefits of olive oil. The recipes in this book have been written by a professional cook and have been properly tested. The ingredients are given in metric, imperial and cup measurements.

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