Olive Oil : A Gourmet Guide
With 50 recipes making the most imaginative use of olive oil and a connoisseur's guide to the best vintages, this book takes the reader on a sun-filled journey to the heart of Mediterranean cooking and culture.
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.