Author: Rogers, Ford
Title: Olives; Cooking with Olives and Their Oils
Description: (Berkeley), Ten Speed Press, 1995. First Edition. Wraps. Square octavo; pp; 128, index; Illustrated in color, Photography by Tony Cenicola, paintings by Linda St. Clair; original printed paper wrappers. Celebrated in this gorgeous volume is the fruit known since ancient times as a "gift from the gods"—the olive. At last, the rest of the world can embrace what seasoned gourmands in the Mediterranean have known for centuries: olives and their oils are essential to robust eating and healthy cooking. More than just a simple recipe book, OLIVES is an exploration of the variety of uses for this ancient, versatile food as well as a source of concise information on the olive industry and production around the globe. With advice on choosing the appropriate olive and oil for any culinary pursuit and a directory of olive and olive oil sources, this book is destined to become a delightful addition to all food lovers' libraries. Very good .

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