Feast of the Olive: Cooking with Olives and Olive Oil

Feast of the Olive: Cooking with Olives and Olive Oil - With Mediterranean ingredients and dishes becoming an integral part of the American kitchens, olives oil is now as essential to cooks in this country as it has been for centuries to Europeans. Completely revised and updated, this new edition of The Feast Of The Olive explores the historical and culinary virtues of olives and olive oil from pre-biblical times to the present. Featuring 75 fabulous recipes, this comprehensive volume provides detailed sections on making, tasting, and identifying a variety of olive oils; the olive in history and its journey to America; and an illustrated glossary of the different kinds of olives, as well as botanical and horticultural information. In addition to recipes for curing your own olives, The Feast Of The Olive includes appetizers, first courses, and soups, main courses, salads, and vegetables; sandwiches, breads, and pizzas and even desserts. Delicious dishes include a Spanish pale pink gazpacho drizzled with extra-virgin olive oil' a traditional ratatouille from Provence; Moroccan Chicken with Cracked Green Olives; Pappa al Pomodoro, a hearty Tuscan soup; Lamb Shanks with Feta, Red Bell Peppers, and Olives; and a Citrus and Almond Cake