THE NEW AMERICAN OLIVE OIL "Profiles of Artisan Producers and 75 Recipes", 2009

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eBay item number:274671866234
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Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
Region
North America & Canada
Subject
Cooking by ingredient
Special Attributes
1st Edition
ISBN
9781584797548
Category

About this product

Product Identifiers

Publisher
Abrams, Inc.
ISBN-10
1584797541
ISBN-13
9781584797548
eBay Product ID (ePID)
70963288

Product Key Features

Book Title
New American Olive Oil : Profiles of Artisan Producers and 75 Recipes
Number of Pages
224 Pages
Language
English
Publication Year
2009
Topic
Industries / Agribusiness, General, Specific Ingredients / General
Illustrator
Yes
Genre
Cooking, Business & Economics
Author
Fran Gage
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
35.6 Oz
Item Length
9.4 in
Item Width
7.9 in

Additional Product Features

Intended Audience
Trade
LCCN
2008-029536
TitleLeading
The
Dewey Edition
22
Grade From
Eighth Grade
Photographed by
Caruso, Maren
Grade To
College Graduate Student
Dewey Decimal
641.6/463
Synopsis
American wine and cheese? Sure. But American olive oil? Absolutely. More than a decade ago a California oil won an international competition--in Italy. And upstart American olive-oil producers--many profiled in this book--haven't looked back, creating artisanal oils that now come in first place in tastings worldwide. For those whose knowledge of olive oil remains extra-virgin, author Fran Gage sets out all the essentials: buying and storing high-grade oils, understanding olive oil's basic types, evaluating its health benefits, and doing your own olive oil tasting. She then uses American-produced oils in dishes ranging from rustic to sophisticated. The 75 recipes include crusty snacks (crackers, flatbreads, bruschette), savory sauces (pestos, vinaigrettes, mayonnaises), and scintillating fish, meat, and poultry main courses. For daring tastebuds, there's a sideboard of desserts--cakes, cookies, even ice cream--that include olive oil as a main ingredient. "Fran Gage's new tome on my favorite lipid of all time and the sharp American producers who make it is inspirational, historical, and informative. Most of all, is is delicious both to read and to cook from. The stories of the farmers and artists who grow and create the amber green liquid gold are fascinating and filled with American ideology and old world traditions, forming a new olive culture that is at once ancient and new world." - Mario Batali, American wine and cheese? Sure. But American olive oil? Absolutely. More than a decade ago a California oil won an international competition--in Italy. And upstart American olive-oil producers--many profiled in this book--haven't looked back, creating artisanal oils that now come in first place in tastings worldwide.   For those whose knowledge of olive oil remains extra-virgin, author Fran Gage sets out all the essentials: buying and storing high-grade oils, understanding olive oil's basic types, evaluating its health benefits, and doing your own olive oil tasting. She then uses American-produced oils in dishes ranging from rustic to sophisticated. The 75 recipes include crusty snacks (crackers, flatbreads, bruschette), savory sauces (pestos, vinaigrettes, mayonnaises), and scintillating fish, meat, and poultry main courses. For daring tastebuds, there's a sideboard of desserts--cakes, cookies, even ice cream--that include olive oil as a main ingredient.   "Fran Gage's new tome on my favorite lipid of all time and the sharp American producers who make it is inspirational, historical, and informative. Most of all, is is delicious both to read and to cook from. The stories of the farmers and artists who grow and create the amber green liquid gold are fascinating and filled with American ideology and old world traditions, forming a new olive culture that is at once ancient and new world."       - Mario Batali
LC Classification Number
TX819.O42G34 2009

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