Download or read book The Flavors of Olive Oil written by Deborah Krasner and published by Simon and Schuster. This book was released on 2002-09-03 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: In THE FLAVOURS OF OLIVE OIL, Deborah Krasner guides readers step by step through the special taste and aroma characteristics of 75-100 different olive oils, classifying them into four distinct groups: delicate and buttery, fruity and fragrant, mild and peppery, and green and grassy, and providing sources for each. Each type of oil is best suited to a particular type of dish, and Krasner includes almost 100 recipes, ranging from appetisers to desserts. Delicate and buttery oils are subtle, and combine well with tender lettuces, fresh peas, mild cheeses. Krasner uses this kind of oil in her Fava Bean Soup and Buttermilk Lemon-Almond Cake with Strawberry Coulis. Fruity and fragrant oils have personality, and stand out drizzled over pasta, mixed salads and mildly flavoured meats like chicken breast. Mild and peppery oils can surprise you with a warm burn at the back of your throat. Use them for dipping bread and vegetables, or in dishes like Olive Oil Bathed Spring Vegetables. Green and grassy oils are the strongest of all, to be used in bruschetta or poured over a bean soup just before serving.

Download or read book The Olive Oil and Vinegar Lover s Cookbook written by Emily Lycopolus and published by TouchWood Editions. This book was released on 2015-11 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Have you recently become enamored with fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars, only to take them home and wonder: what exactly do I do with them? With more than 185 recipes that go way beyond salad dressing, Emily Lycopolus provides you with simple but gratifying recipes that use 50 of the most popular and widely available olive oil and vinegar products such as lemon-fused olive oil, basil-infused olive oil, pomegranate balsamic vinegar and many more. Every recipe is guaranteed to take your dish from ordinary to exceptional. Not only will you discover unique ways to amplify the flavor in all kinds of appetizers, salads, soups, main dishes, baked goods, and desserts, but you'll also find inspiration to expand your repertoire once you learn the basic of flavor pairing. With special sections on experimenting olive oil and vinegar in marinades, salad dressings, brines, and even cocktails, you'll never run out of ways to use these amazing products. The Olive Oil and Vinegar Lover's Cookbook provides you with possibilities that are truly endless.

Download or read book The Little Book of Olive Oil Tips written by Andrew Langley and published by Absolute Press. This book was released on 2008-03-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Safeguard your bottles from light and heat. Create amazing aioli, the greatest gazpacho, the perfect pasta dish, and magnificently moist cakes (marvellous marinades and delectable dressings too). There are useful notes on how to flavor your oils, and some skin-soft solutions to help with shaving and moisturizing. "Little Book of Olive Oil Tips" is a great and glossy collection of tips.

Download or read book Olive Oil and Vinegar for Life written by Theo Stephan and published by Skyhorse Publishing Inc.. This book was released on 2011-10-12 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Blending the best of healthy West Coast living and New World flavors, The Olive Oil and Vinegar Cookbook is filled with delicious recipes for every occasion—each one created using Theo’s own certified organic olive oils and vinegars from her company, Global Gardens. With an emphasis on family, entertaining, and a sustainable engagement with the natural world, Theo has developed a delicious array of recipes to reawaken the palate while embracing the modern tastes of laid-back California living. Using the West Coast landscape as her inspiration, Theo offers 250 gorgeously photo-graphed recipes for every meal—including Amorous Avocado Soup, Lemon Veggie Chips, Pomegranate Pork BBQ, Triple Tangerine Dream, and so many more—including desserts using extra virgin olive oil. You’ll also find recipes and commentary from Chef Bradley Ogden, (awarded Best Chef of California by the prestigious James Beard Foundation), and from The Food Network regular and “Healthiest Chef in America,” Bill Wavrin. Learn the value of sea salt and seaweed, the truth about olive oil smoke points and how to use the right pans, plus ideas for healthy Caliterranean living no matter where home is. The Olive Oil and Vinegar Cookbook is an essential cookbook for health-driven foodies.

Download or read book Real Food Fake Food written by Larry Olmsted and published by Algonquin Books. This book was released on 2017-10-03 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

Download or read book Olive Oil written by Jacques Chibois and published by Rizzoli Publications. This book was released on 2001-07-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Golden green, deep green, jade, limpid yellow or sun yellow in color; bitter, sweet, spicy, harmonious, soft, sweet, fruity, delicate or fiery in character; tasting of almond, apple, artichoke, mown hay or citrus fruits-- there are innumerable olive oils and each has its own personality. Like wines, the flavors of olive oil reflect the soils and climate in which the olives are grown. And like wine, olive oils have their grands crus and their exceptional years. In the first part of this book, Olivier Baussan, one of the great olive oil connoisseurs, takes you on a wonderful journey through the olive groves, presses and mills of the Mediterranean region. This is an invitation not only to discover the finest oils, but also to savor the conviviality of Provence, Corsica, Italy, Spain, Greece and Galilee. In the second part, the celebrated chef Jacques Chibois presents fifty recipes ranging from traditional baked sea bream prepared with Sicilian olive oil, to astonishing madeleines made with olive oil from Haute-Provence and pumpkin fritters made with Catalan olive oil. The final section, the Connoisseur's Guide, provides information on selecting, appreciating and buying fine olive oils. Illustrated with more than 150 color photographs, this is a book to be enjoyed again and again, both for its superb images and its extraordinary recipes. Thanks to the growing interest in healthy eating and the popularity of Mediterranean cuisine, olive oil has become fashionable. In some restaurants, olive oil rather than butter is served with the bread, while in others you are given a choice of oils for seasoning salads, pasta and vegetables. Until recently, the concept of the cru-- the term for a high-quality vineyard-- was restricted to wine, but it is now spreading to olive oil. As with wine, the flavor of an olive oil is determined by a range of factors, including olive variety, location, production methods and vintage. This book is an invitation to discover the world of fine olive oils through a gourmet's tour of Mediterranean groves. A selection of recipes perfected by the celebrated chef Jacques Chibois demonstrates how different oils can be used to great effect in a range of dishes. A Connoisseur's Guide provides information on olive production around the world, the different varieties and their characteristics, and the classification system for olive oils, as well as the names and addresses of producers, shops and museums.

Download or read book The Olive Oil and Vinegar Lover s Cookbook written by Emily Lycopolus and published by TouchWood Editions. This book was released on 2019-06-18 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Second place winner of an Alcuin Soiciety Awards for Excellence in Book Design Inspiring recipes for the olive oil and vinegar aficionado in a gorgeously photographed book—these are the absolute best ways to elevate the flavour of your fare using fresh flavoured olive oils and white and dark balsamic vinegars. Have you recently become enamoured with fresh and flavoured extra-virgin olive oil, infused olive oil, and flavoured balsamic vinegars, only to take them home and wonder: what exactly do I do with them? These are simple but gratifying recipes that use 50 of the most popular and widely available olive oil and vinegar products to amplify the flavour in all kinds of dishes including appetizers, salads, soups, main dishes, baked goods, and desserts. You’ll also find inspiration to expand your repertoire once you learn the basics of flavour pairing. With sections on ways to experiment with marinades, salad dressings, brines, and even cocktails, you’ll never run out of ways to use your favourite products. Every recipe is guaranteed to take your dish from ordinary to exceptional. The Olive Oil and Vinegar Lover’s Cookbook provides you with possibilities that are truly endless.

Download or read book Good to the Grain written by Kim Boyce and published by Abrams. This book was released on 2011-11-23 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52

Download or read book Flavored Oils written by Michael Chiarello and published by Chronicle Books. This book was released on 1995-05-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This elegant and practical cookbook reveals how oils enhanced with the essence of herbs, spices, fruits, and vegetables captured at their peak can add an aromatic, gourmet touch to practically any dish. Low in saturated fats and easy to use, flavored oils make healthful alternatives to mayonnaises and sauces in everything from marinades and vinaigrettes to appetizers and entrees. Written by Michael Chiarello, renowned chef and creator of a popular line of infused oils, Flavored Oils presents a dazzling array of tempting recipes, from a heady Rosemary and Roasted Lemon Marinade to a delicate Beet Salad with Tarragon and Orange Oil to a savory Pork Tenderloin with Molasses, Bacon, and Porcini Vinaigrette. Brimming with inventive ideas and lavishly illustrated with full-color photographs, this unique volume makes a welcome companion for the home cook, as well as a lovely gift.

Download or read book Virgin Territory written by Nancy Harmon Jenkins and published by Houghton Mifflin Harcourt. This book was released on 2015 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Olive oil is one of the world's most essential and ubiquitous cooking ingredients, but how much do we really know about it? Where does it come from, how is it made, and what exactly does "extra-virgin" mean? Nancy Harmon Jenkins, a leading authority on olive oil and the healthy Mediterranean diet, covers all of these questions and more in 'Virgin Territory' as she explores what makes fine extra-virgin, how to choose it and use it, and how to avoid frauds and scams. An illuminating look at the history and culture of olive oil, as well as the science behind its flavors and its role in a healthy diet, this book details how Jenkins began her own passionate foray into olive oil and how she ended up with a 25-acre Tuscan olive farm where she and her offspring produce their own lush, green, spicy oil. Far more than a cookbook, 'Virgin Territory' includes more than 100 recipes showcasing this versatile and healthful ingredient. No matter what recipe you choose, Jenkins guides you in creating a delectable dish made better with olive oil. Along with a wealth of information and exquisite recipes, there are also striking photographs of the Mediterranean-style dishes and Jenkins' own olive grove in Tuscany. A rich and engrossing survey, 'Virgin Territory' is the ultimate resource for everything olive oil."--

Download or read book Olive Oil written by Peggy Knickerbocker and published by Chronicle Books. This book was released on 2007-11-29 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: "From a simple tasting to a lavish feast, here are countless ways to enjoy the fruity savor of pure olive oil." - - Book Jacket.

Download or read book The Curious Cook written by Harold McGee and published by . This book was released on 1990 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

Download or read book Once Upon a Chef Weeknight Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

Download or read book Flavors of Tuscany written by Nancy Harmon Jenkins and published by Broadway. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the country's top food writers draws on her years of Tuscan living to uncover the essence and origins of this unique region's authentic home cooking in a marvelous collection of 100 recipes. Eight-page color photo insert. 25 photos.

Download or read book The Flavor Bible written by Andrew Dornenburg and published by Little, Brown. This book was released on 2008-09-16 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt: Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.

Download or read book The 7 Wonders of Olive Oil written by Alice Alech and published by Abrams. This book was released on 2017-01-10 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jeanne Calment, who lived to be 121, credited one thing for her long life: olive oil. Olive oil enthusiasts and experts Alice Alech and Cécile Le Galliard join forces in this complete guidebook discussing the amazing—almost miraculous—health benefits of olive oil. From slowing the effects of Alzheimer’s to building healthy bones, extra virgin olive oil is unrivaled in its natural goodness. With detailed research and findings from doctors, medical researchers, nutritionists, and chefs around the globe, The 7 Wonders of Olive Oil explores the role olive oil plays in the Mediterranean diet, covers tips for cooking with, buying, and storing the green nectar, and most of all, reveals its seven amazing health benefits including: Anti-inflammation Cancer prevention Skin rejuvenation Healthy bones Alzheimer’s disease prevention Reduction in risk for diabetes Stroke and heart attack prevention

Download or read book Eating Out Loud written by Eden Grinshpan and published by Clarkson Potter. This book was released on 2020-09-01 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover a playful new take on Middle Eastern cuisine with more than 100 fresh, flavorful recipes. “Finally! Eden Grinshpan is letting us in on her secrets of her healthful and deliriously delicious cooking. Giant flavors, pops of color everywhere and dishes you’ll crave forever. It’s the Eden way!”—Bobby Flay NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY DELISH AND LIBRARY JOURNAL Eden Grinshpan’s accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few. For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal—full of family and friends eating with their hands, double-dipping, and letting loose—that you never want to end.