This title includes: 25 recipes for drenching, drizzling, dressing and dipping with the essential ingredient of the Mediterranean. It is a celebration of the olive's history and versatility, and a fascinating guide to the different types of olive, the olive harvest and methods of picking, the milling and pressing processes, and how to select perfect olives for eating. It is a superb selection of olive oil recipes from the countries that cultivate the olive and press the oil, from Italy, Greece and Spain, to the North African coast. It includes classic olive oil dishes such as Aioli, Pistou, Brandade de Morue and Bagna Cauda, as well as its use in substantial recipes such as Roast Chicken with Mediterranean Vegetables and Bouillabaise. It describes the health benefits of using olive oil in the Mediterranean diet, and its use in skincare products. Whether you drizzle it over salads and breads or use it in cooking, olive oil is a magical ingredient that enhances food, soothes sharp tastes, and provides an extra richness during or after cooking. This enticing book offers a selection of classic olive oil recipes, taken from the countries that have produced it for centuries. Dishes include Mediterranean classics such as Bagna Cauda, Tapenade, Aioli and Pistou, in which olive oil is a central ingredient. There are also dishes where olive oil doesn't dominate but has a key role, such as Bouillabaise and Eliche with Pesto. With tips on how to use olive oil for dressings, drizzling, finishing off a dish or just dunking, this book captures the olive oil's diversity. Useful advice is offered on selecting oils for specific culinary purposes, explaining how the oil is made and where the best pressings come from. There is also detailed information about the health benefits of olive oil.
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