The Flavors of Olive Oil: A Tasting Guide and Cookbook - Tapa blanda

Dr. Andrew Weil coauthor, "The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit" What a terrific book! I learned much about olive oil I didn't know, will use the suggestions of brands and sources, and can't wait to try more of the recipes, which look novel, delicious, and healthful. Nancy Verde Barr author of "We Called It Macaroni: An American Heritage of Southern Italian Cooking""The Flavors of Olive Oil" is full of superb, useful information that Deborah provides in the friendly style of your best friend taking you shopping. Try not to read the recipes first or you will never want to leave the kitchen. They are quite simply delicious! Peter Rinehart author of "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" Deborah Krasner has done for olive oil in all its layered and complex glory what others have done with wine. She teaches us why and how the various types (and there are many) are all oh so different, and how to enhance our enjoyment through her detailed tasting notes and wonderfully inventive recipes. Nancy Harmon Jenkins author of "The Mediterranean Diet Cookbook" A user-friendly book for cooks as well as food-lovers that shows us how to enjoy to its fullest one of nature's most healthful products. It's a fine introduction to extra-virgin oil and its myriad uses, from salads to frying. Paula Wolfert author of "Mediterranean Grains and Greens" Deborah Krasner clearly understands the flavors and tastes of the Mediterranean kitchen. A charming book, filled with exuberance and spirit! Aliza Green chef, Stella Notte Restaurant; coauthor of "Ceviche!" Every reader will enjoy the imaginative yet easy-to-prepare recipes sprinkled with thoughtful cooking tips and answers to every question you've ever had about olive oil. Lorna Sass author of "The Pressured Cook" and "The New Soy Cookbook" Deborah Krasner has written a guide and cookbook as alluring and bursting with possibilities as olive oil itself.

Walk along the aisles of almost any grocery store in America and you'll be overwhelmed by the shelves of olive oil: bottles from France, Greece, Italy, and Spain; cold-pressed oil; hand-pressed oil. How do you know which oil is best? Which one should you