Paperback with flaps. Index, bibliography. Definitive guide to olive oil - production, history recipes. 1kg weight; Color Photographs; Large 8vo 9" - 10" tall; 168 pages.

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Bibliographic Details

Title

Olive Oil: From Tree to Table

Publisher

Chronicle Books, San Francisco

Publication Date

1997

Language

English

ISBN 10

0811813509

ISBN 13

9780811813501

Binding

Paperback

Illustrator

Illustrated by Smith, Laurie

Edition

First Edition.

Condition

Very Good

Seller catalogs

Cooking, Recipes Food & Beverages

About this title

Synopsis

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. In Olive Oil: From Tree to Tahle, Peggy Knickerbocker and Laurie Smith trace the birth and voyage of the oil of the gods. They take us to the rustic orchards of Greece, Spain, Italy, North Africa, 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 favorite recipes. From a simple midday snack of toast with tapenade to a lavish Provencal feast, here are countless ways to enjoy the fruity savor of pure olive oil. A transporting culinary adventure, Olive Oil: From Tree to Table is a graceful homage to this divine elixir.

Olive Oil is a 1998 IACP Award nominee.

About the Author

Peggy Knickerbocker is a food and travel writer who lives in San Francisco. Her work has appeared in Saveur, Food & Wine, Gourmet, House & Garden, Travel & Leisure, the New York Times, and the Los Angeles Times.

Laurie Smith has had her gorgeous photographs appear in such publications as the Washington Post and the Los Angeles Times as well as in Saveur, Time, and Garden Design magazines.

Maggie Blyth Klein is the author of The Feast of the Olive (Chronicle Books).

"About this title" may belong to another edition of this title.

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