By Nicolas De Barry

Olive oil has been used in Mediterranean and Middle Eastern cooking since Biblical times, but its popularity has only spread to English-speaking countries in the last thirty years, thanks to the inspiring work of cookery writers such as Elizabeth David. Ancient civilizations were well aware of the medicinal properties of olive oil, using it widely in a number of unguents and salves. These qualities are scientifically recognized today, and olive oil has become an indispensable part of a healthy lifestyle. This fascinating and handy guide covers a wide range of issues related to olive oil, in an easy-to-understand alphabetical format with extensive cross-referencing. From Aioli (garlic and olive oil mayonnaise, typical of the south of France) to Venice (a key port in the development of the olive oil trade), discover with The Little Book of Olive Oil which are the great olive oil-producing regions, how the oil is pressed, and the ways it is used in different cultures throughout the Mediterranean. The book also includes a bibliography and buyer's guide for those who wish to find out more. With full-color illustrations on every page and a unique color-coding system for entries. The Little Book of Olive Oil is a treat for all those who like to keep a bottle of this healthy and flavorsome oil to hand, whatever they are cooking, or simply for all those who enjoy reading about good food.

Published Date: 01/11/2001 Format: Paperback ISBN: 2-08010-586-8 Publisher: Flammarion Rating: Retail price: Pound £ 6.95 (Rs. 868.12) Our price: Rs. 550.00 You Save: Rs. 318.12 Reviews: 0 reivew(s).

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