I’ve been cooking with olive oil for years. I like it’s texture. I love the flavor and it’s a healthy dietary fat, unlike saturated and trans-fats. I have wondered through artisans stores and marveled at the beautiful bottles of olive oil fragrant with herbs, vegetables and flowers. It’s beauty to the eyes and savory taste to the palate.
These days there are shelves of olive oil. Knowing which one to buy can be difficult. Splurge on the expensive extra virgin oil and then wonder what you can do with it beyond salad dressing and sauteing is a rut we have all found ourselves wondering. I was sent a copy of Cooking Techniques and Recipes with Olive Oilto review. I love that this basic cookbook provides home cooks tips, techniques and recipes that create delicious meals.
Authors Mary Platis and Laura Bashar created this book as a resource to provide easy, and yet detailed, techniques for braising, infusing, marinating, poaching and even baking with olive oil. It’s all for home cooks, from purchasing, storage to delicious recipes.
My family uses Olive Oil. We love the dynamic and diverse flavor.
It’s a staple in the Mediterranean diet and one of the secrets to their having one of the healthiest and delectable diets in the world.
The book is beautifully done with colored photographs and details like the various characteristics of olive oil, their flavors and how to use it.
I love that this book is cataloged by chapters. It’s like a culinary school with lessons in Olive Oil, Poaching, Braising, Marinating, Steaming and Baking. There’s a chapter on Other Techniques where instruction is given on how to infuse and preserve oils with recipes for comfits, mayonnaise and mustards, dressings and more.
Recipes in the book include:
Rosemary-Garlic Lamb Chops with Mashed Potatoes and Artichokes
Stuffed Grape Leaves with Brown Rice, Kale and Fresh Herbs
Whole Wheat Scones with Blueberries and Lavender
Olive Oil Almond Cookies with Rosewater and Cardamom
Kalamata Olive Bread with Rosemary
Olive Oil and Vanilla Ice Cream
Watermelon Shooters with Persia Mint Syrup an Olive Oil
The authors also provide conversion charts and references and encourage home cooks to buy locally produced oil from farmers markets in their area if available.
A Gold-medal winner of Dan Poynter’s Global Ebook Award, COOKING TECHNIQUES AND RECIPES WITH OLIVE OIL is thego-to cookbook and reference guide that will change the way you think about olive oil. It’s not just an ingredient, it’s a way of life!
Laura Bashar is a former graphic designer and advertising account executive. Self-taught in HTML she started her very popular food blog, Family Spice in 2009 to share her love of family and Persian food. Laura regularly develops recipes for brands and companies, and her work has been featured on online sites such as: Huffington Post, Yahoo Shine, Katie Brown Workshop, Babble, The Kitchn, Olive Oil Times, Safest Choice Eggs, Newman’s Own, allParenting, PBS Parents and BlogHer. Combining fresh ingredients, contrasting flavors, exotic spices and multiple cooking techniques from all over the world continues to be Laura’s passion today. A stay-at-home mother of three, Laura lives with her husband and kids in San Diego, spoiling them all with wholesome, delicious food.
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