The Flavors of Olive Oil: A Tasting Guide and Cookbook

Books : The Flavors of Olive Oil: A Tasting Guide and Cookbook

The Flavors of Olive Oil: A Tasting Guide and Cookbook

by: Deborah Krasner



 : The Flavors of Olive Oil: A Tasting Guide and Cookbook
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Binding: Hardcover
Dewey Decimal Number: 641.6463
EAN: 9780743214032
ISBN: 074321403X
Label: Simon & Schuster
Manufacturer: Simon & Schuster
Number Of Items: 1
Number Of Pages: 240
Publication Date: 2002-09-03
Publisher: Simon & Schuster
Studio: Simon & Schuster



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Customer Reviews
Average Rating:  out of 5 stars

Rating: 5 out of 5 stars - A great Guide to Olive Oil: tasting, selecting, and cooking
This is an excellent book. It includes an extremely lucid discussion of what extra virgin olive oil is and how it is produced. The descriptions of almost 150 oils from around the world are extremely useful, especially since it includes oils commonly found in most supermarkets in addition to specialty oils (lots of web addresses are included). The discussion on how to classify and taste olive oil is probably the best I have ever read. Almost 2/3 of the book is devoted to wonderful recipes based on olive oil. I have not even finished reading it yet and I have already marked favorites and just took the first batch of olive and pepper knots (an easy cocktail treat) out of the oven. Finally, the book is filled with practical advice and hints on cooking, cookware, and just eating well. This book is definitely worth the purchase for anyone who wants to learn more about olive oil or to explore Mediterranean cooking.



Rating: 5 out of 5 stars - Writing which glistens, irresistible recipes: a must-have
As a cookbook author myself, I see lots of culinary offerings, and I can guarantee Deborah Krasner's is one you will both learn from and cook with. It's seductive, reassuring, and authoritative all at once, and the recipes, clearly thoroughly tested, work. Yes, it's about olive oil. But it's like having a confident, knowledgeable, generous friend in the kitchen with you. The writing pulses with vitality and enthusiasm; the recipes sound irresistible (and those I have tried have been).
Who could resist a Grilled Portobello, White Bean, and Arugula Sandwich, an Iced Celery Soup with Feta, Toasted Walnuts, and Apple, and twenty-one pages of pastas, each more invitingly full-flavored than the last? It's hard to decide which to fix first: but I got to tell you, the improbable sounding 4-ingredient cookies on page 195 (Sweet Taralle) are as easy to make as they are impossible to stop eating, and the Cellentani Pasta with Oven-Dried Tomatoes and Gorgonzola (which also features capers, olives, and garlic) is extraordinarily flavorful. You will also learn how to do a superb fake aged balsamic vinegar (in case you don't feel like dropping $90 a bottle for the real thing). And though the book is not vegetarian, it is very vegetarian-friendly.
There's also loads of helpful cooking arcana. Krasner takes you through things like "Respecting a Recipe" (ie, how to make it work for you each and every time, even if you have to make changes), "Boning a Whole Fish" and why heating the pan before you add the oil is "a significant step forward." Next to a recipe extolling the virtues of cast-iron skillets, adjacent text explains why cast iron works, and how to season and care for it.
If you've been boggled by the numerous selections every grocery store now seems to offer, you will never again be intimidated, for The Flavors of Olive Oil is also, as its subtitle says, a tasting guide. There are ratings of more than 140 individual artisanal oils plus "A Short Course on Olive Oil" (which will tell you everything you need to know about choosing, buying, storing, cooking, and , yes, tasting olive oils), But its delicious writing is lubricated with far more than the flavor of this particular oil; the book glistens with the flavor of life and celebration, in and out of the kitchen.

--- Crescent Dragonwagon



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