Product Description

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. Travelling to rustic orchards in Greece, Spain, Italy, North Africa and California, they explore the process of harvesting the fruit and extracting the oil. Readers will savour the exquisite results in countless ways, through recipes that range from toast with tapenade to a lavish feast.

Product Details

• Amazon Sales Rank: #226996 in Books
• Published on: 2007-09-15
• Original language: English
• Dimensions: .54" h x 9.86" w x 9.64" l, 1.96 pounds
• Binding: Paperback
• 168 pages

From Amazon.com
Whether you cook with olive oil because it is healthful or simply enjoy its enriching flavor, Peggy Knickerbocker's Olive Oil: From Tree to Table will increase your interest in this ancient and beneficent oil. Knickerbocker provides the complete story of olive oil, taking you firsthand to witness the harvesting, pressing, and grading of the oil. Color photos by Laurie Smith make you feel as if you were witnessing the process. Shots of some the 112 recipes in this book prove how irresistible the dishes are. Look for Spaghetti with Garlic, Olive Oil and Chili, Pinzimonio (a kind of Italian crudités), Roasted Chicken Breasts stuffed with Salsa Verde, Garlicky Romesco Sauce, and Orange Ginger Cake.

Cookbook Digest
From the first photograph of a gnarled olive tree with its cloud of silvery leaves, this book is transporting. Peggy Knickerbocker's special mission in OLIVE OlL: FROM TREE TO TABLE is to introduce readers to 'an olive oil culture' and her pleasure in it. The book may well inspire you to become more of a culinary connoisseur in this department, especially as it is possible to put together good dishes very simply with that golden liquid. Olive oil does much of the organizing for you: It has such presence that it conveys depth and adds richness to virtually every dish it touches, pulling together all the ingredients.

Among some of the imaginative dishes that require very little time and effort are a Provencal garlic soup, a one-pot roasted chicken dinner with Belgian endive, a quick bread made with fennel, three kinds of vinaigrette for salads, and even Greek olives (kalamata) with orange rind. (A homemade jar would make an original come-to-dinner gift.)

Ingram
Olive oil has always played an essential culinary role in the Mediterranean, where olives have been cultivated for thousands of years. Today this healthful, versatile ingredient is a beloved staple throughout the world. This book pays a graceful homage to this divine elixir. 60 full-color photos.