Synopses & Reviews
In this photographic journey through the world's olive groves, acclaimed food writer Peggy Knickerbocker and photographer Laurie Smith trace the origins of the oil of the gods. Traveling to the orchards of Greece, Spain, Italy, North Africa, and California, they explore the process of harvesting the fruit and extracting its essence. Readers will savor the exquisite results through recipes that range from toast with tapenade to a lavish feast fit for kings. A culinary adventure complete with photographs and dozens of spectacular recipes, this new edition of the best-selling Olive Oil: From Tree to Table
is a graceful and inspirational homage to a divine elixir.
This title was selected in the New York Times list of "most-stained" favorite cookbooks from a miscellany of chefs, authors, shop and restaurant owners, stylists and bloggers.
"From the first photograph of a gnarled olive tree with its cloud of silvery leaves, this book is transporting. Peggy Knickerbocker's special mission in Olive Oil: From Tree to Table is to introduce readers to 'an olive oil culture' and her pleasure in it. The book may well inspire you to become more of a culinary connoisseur in this department, especially as it is possible to put together good dishes very simply with that golden liquid." Cookbook Digest
"I love this book! What a fantastic telling of olive oil's history and charms, and what an extraordinary cookbook, too. Olive Oil: From Tree to Table is the richest, most delicious book on the subject yet." Anne Lamott, author of Crooked Little Heart and Bird by Bird
"Finally! The definitive guide to olive oil what it is, how to use it, how to cook with it. Written with authority, honesty, and style, and including mouthwatering recipes, this is the book I've been waiting for." Paula Wolfert, author of Mostly Mediterranean and The Cooking of the Eastern Mediterranean
Olive oil has always played an essential culinary role in the Mediterranean, where olives have been cultivated for thousands of years. Today this healthful, versatile ingredient is a beloved staple throughout the world. In Olive Oil: From Tree to Table, Peggy Knickerbocker and Laurie Smith trace the birth and voyage of the oil of the gods. They take us to the rustic orchards of Greece, Spain, Italy, North Africa, and California; show us the fascinating process of harvesting the fruit and extracting the shimmering essence; and let us taste the exquisite results through their own favorite recipes. From a simple midday snack of toast with tapenade to a lavish Provencal feast, here are countless ways to enjoy the fruity savor of pure olive oil. A transporting culinary adventure, Olive Oil: From Tree to Table is a graceful homage to this divine elixir.
Includes bibliographical references (p. 163) and index.
About the Author
Peggy Knickerbocker is a food and travel writer who lives in San Francisco. Her work has appeared in Saveur, Food and Wine, Gourmet, House and Garden, Travel and Leisure, the New York Times, and the Los Angeles Times.
Laurie Smith has had her gorgeous photographs appear in such publications as the Washington Post and the Los Angeles Times as well as in Saveur, Time, and Garden Design magazines.
Maggie Blyth Klein is the author of The Feast of the Olive (Chronicle Books).