Olive Oil: From Tree to Table

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Chronicle Books, Nov 29, 2007 - Cooking - 168 pages
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In this photographic journey through the world's olive groves, acclaimed food writer Peggy Knickerbocker and photographer Laurie Smith trace the origins of the oil of the gods. Traveling to the orchards of Greece, Spain, Italy, North Africa, and California, they explore the process of harvesting the fruit and extracting its essence. Readers will savor the exquisite results through recipes that range from toast with tapenade to a lavish feast fit for kings. A culinary adventure complete with photographs and dozens of spectacular recipes, this new edition of the best-selling Olive Oil: From Tree to Table is a graceful and inspirational homage to a divine elixir.

This title was selected in the New York Times list of "most-stained" favorite cookbooks from a miscellany of chefs, authors, shop and restaurant owners, stylists and bloggers.
 

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Contents

Foreword
6
Introduction
8
Cultivation of the Olive
15
The Harvest
16
The Press
20
Olive Oil Grades
22
The Taste of Olive Oil
24
How to Buy Olive Oil
26
Pasta Risotto Polenta
61
Fish
77
Meats
91
Salads
101
Vegetables
119
Sauces
137
Breads Sweets
151
Sources
162

The Price of Olive Oil
28
How to Store Olive Oil
29
Olive Oil in California
30
Olive Oil in the Kitchen
34
Starters Soups
37
Bibliography
163
Index
164
Table of Equivalents
167
Copyright

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About the author (2007)

Peggy Knickerbocker is a cookbook author and freelance food and travel writer living in San Francisco and Paris.

Peggy Knickerbocker is a cookbook author and freelance food and travel writer living in San Francisco and Paris.

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