From Publishers Weekly
From Virgin Oil to Prohibited LibationsDelicacies deep-fried, dipped, sauted, slathered, baked and drizzled with the it-girl of oils; regional histories of the olive; and Peter Cassidy's gorgeous photos of foods and landscapes grace the pages of internationally recognized food writer Clare Ferguson's Extra Virgin: Cooking with Olive Oil. Couscous with Spicy Fruits, Spanish Fishcakes, Roasted Pork with Crackling, and Oven-Baked Semolina Gnocchi are among the more than 60 sumptuous dishes in this glorious tribute.
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About the Author
Clare Ferguson is a food writer with an international reputation and generous personality, always in demand as a food columnist and radio and television guest. She was food consultant and stylist for the BBC TV series Madhur Jaffrey's Far Eastern Cookery and Food Editor of Elle and She magazines. Clare divides her time between Greece, Australia, New Zealand, the Far East, America and her base in Britain, where she is well known as a writer and broadcaster on food and cooking.