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New American Olive Oil: Profiles of Artisan Producers and 75 Recipes

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New American Olive Oil: Profiles of Artisan Producers and 75 Recipes Cover

 

Synopses & Reviews

Publisher Comments:

American wine and cheese? Sure. But American olive oil? Absolutely. More than a decade ago a California oil won an international competition—in Italy. And upstart American olive-oil producers—many profiled in this book—havent looked back, creating artisanal oils that now come in first place in tastings worldwide.
 
For those whose knowledge of olive oil remains extra-virgin, author Fran Gage sets out all the essentials: buying and storing high-grade oils, understanding olive oils basic types, evaluating its health benefits, and doing your own olive oil tasting. She then uses American-produced oils in dishes ranging from rustic to sophisticated. The 75 recipes include crusty snacks (crackers, flatbreads, bruschette), savory sauces (pestos, vinaigrettes, mayonnaises), and scintillating fish, meat, and poultry main courses. For daring tastebuds, theres a sideboard of desserts—cakes, cookies, even ice cream—that include olive oil as a main ingredient.

 
“Fran Gages new tome on my favorite lipid of all time and the sharp American producers who make it is inspirational, historical, and informative. Most of all, is is delicious both to read and to cook from. The stories of the farmers and artists who grow and create the amber green liquid gold are fascinating and filled with American ideology and old world traditions, forming a new olive culture that is at once ancient and new world.”      
- Mario Batali

Review:

"Setting aside Spanish, Italian and Greek olive oils, Gage (Bread and Chocolate) profiles 15 American producers and highlights olive oil's merits to demonstrate the difference it makes in food and to emphasize that American oils can be as good as those from Europe. Gage's brief portraits of different oil companies are engaging and informative: at the outset, she explains olive oil fundamentals — production, the industry's American history, classification, food pairing — but the profiles bring it all to life as she describes visiting California groves and her conversations with the passionate people who run them. The recipes use olive oil both subtly (as in a red wine calamari stew) and overtly (mashed potatoes drizzled with olive oil, for example). The dishes, which generally require only intermediate kitchen skills (though sometimes above-average access to specialty ingredients, such as Persian lime olive oil), are mostly Mediterranean inspired, and in Gage's detailed introductions she often recommends specific oil varieties to use. Home cooks will be glad to come across this appreciation of a versatile and delicious ingredient." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

American wine and cheese? Sure. But American olive oil? Absolutely. More than a decade ago a California oil won an international competition—in Italy. And upstart American olive-oil producers—many profiled in this book—haven’t looked back, creating artisanal oils that now come in first place in tastings worldwide.  For those whose knowledge of olive oil remains extra-virgin, author Fran Gage sets out all the essentials: buying and storing high-grade oils, understanding olive oil’s basic types, evaluating its health benefits, and doing your own olive oil tasting. She then uses American-produced oils in dishes ranging from rustic to sophisticated. The 75 recipes include crusty snacks (crackers, flatbreads, bruschette), savory sauces (pestos, vinaigrettes, mayonnaises), and scintillating fish, meat, and poultry main courses. For daring tastebuds, there’s a sideboard of desserts—cakes, cookies, even ice cream—that include olive oil as a main ingredient.

 “Fran Gage’s new tome on my favorite lipid of all time and the sharp American producers who make it is inspirational, historical, and informative. Most of all, is is delicious both to read and to cook from. The stories of the farmers and artists who grow and create the amber green liquid gold are fascinating and filled with American ideology and old world traditions, forming a new olive culture that is at once ancient and new world.”      - Mario Batali

About the Author

Fran Gage writes about food for such publications as Saveur, The San Francisco Chronicle, and Fine Cooking. Her books include Chocolate Obsession (with Michael Recchiuti, STC), Bread and Chocolate, A Sweet Quartet, and Cake. Gage lives in San Francisco.

Product Details

ISBN:
9781584797548
Author:
Gage, Fran
Publisher:
Stewart, Tabori, & Chang
Photographer:
Caruso, Maren
Author:
Caruso, Maren
Subject:
United states
Subject:
Cookery (Olive oil)
Subject:
Specific Ingredients - Fruit
Subject:
CKB105000
Subject:
Regional & Ethnic - American - General
Subject:
Olive oil
Subject:
Cooking and Food-Fruits and Vegetables
Copyright:
Edition Description:
Hardcover w/Dust Jacket
Publication Date:
20090331
Binding:
HARDCOVER
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
35 color photographs
Pages:
224
Dimensions:
9 x 7.5 x 1.01 in 2.22 lb
Age Level:
from 13 up to 99

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Related Subjects


Cooking and Food » By Ingredient » Fruit
Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

New American Olive Oil: Profiles of Artisan Producers and 75 Recipes Used Hardcover
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$6.95 In Stock
Product details 224 pages Stewart, Tabori, & Chang - English 9781584797548 Reviews:
"Publishers Weekly Review" by , "Setting aside Spanish, Italian and Greek olive oils, Gage (Bread and Chocolate) profiles 15 American producers and highlights olive oil's merits to demonstrate the difference it makes in food and to emphasize that American oils can be as good as those from Europe. Gage's brief portraits of different oil companies are engaging and informative: at the outset, she explains olive oil fundamentals — production, the industry's American history, classification, food pairing — but the profiles bring it all to life as she describes visiting California groves and her conversations with the passionate people who run them. The recipes use olive oil both subtly (as in a red wine calamari stew) and overtly (mashed potatoes drizzled with olive oil, for example). The dishes, which generally require only intermediate kitchen skills (though sometimes above-average access to specialty ingredients, such as Persian lime olive oil), are mostly Mediterranean inspired, and in Gage's detailed introductions she often recommends specific oil varieties to use. Home cooks will be glad to come across this appreciation of a versatile and delicious ingredient." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , American wine and cheese? Sure. But American olive oil? Absolutely. More than a decade ago a California oil won an international competition—in Italy. And upstart American olive-oil producers—many profiled in this book—haven’t looked back, creating artisanal oils that now come in first place in tastings worldwide.  For those whose knowledge of olive oil remains extra-virgin, author Fran Gage sets out all the essentials: buying and storing high-grade oils, understanding olive oil’s basic types, evaluating its health benefits, and doing your own olive oil tasting. She then uses American-produced oils in dishes ranging from rustic to sophisticated. The 75 recipes include crusty snacks (crackers, flatbreads, bruschette), savory sauces (pestos, vinaigrettes, mayonnaises), and scintillating fish, meat, and poultry main courses. For daring tastebuds, there’s a sideboard of desserts—cakes, cookies, even ice cream—that include olive oil as a main ingredient.

 “Fran Gage’s new tome on my favorite lipid of all time and the sharp American producers who make it is inspirational, historical, and informative. Most of all, is is delicious both to read and to cook from. The stories of the farmers and artists who grow and create the amber green liquid gold are fascinating and filled with American ideology and old world traditions, forming a new olive culture that is at once ancient and new world.”      - Mario Batali

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