Extra Virgin: Cooking with Olive Oil [Hardcover]

Clare Ferguson (Author), Peter Cassidy (Photographer)

Book Description

Publication Date: August 31, 2000

Extra virgin is the best olive oil - the cream of the crop. It's the most delicious, the most versatile, and the right oil to choose for your health. In Extra Virgin Clare Ferguson takes you on a culinary journey using this most inpsiring ingredient - to discover its history, how it is made, how the trees are grown, how the fruit is harvested and pressed. There are double-page feature spreads on the great olive-oil-producing regions of the world from Northern and Southern Italy, Greece, and Spain to the newer estates in California, Australia, and New Zealand. For each region Clare helps you to understand the unique flavor and character of its oil. Above all, Extra Virgin shows you how to cook with this healthful and delicious oil. There are over 60 simple-to-prepare recipes that include Spicy Chile Clam Chowder, Provencal Roast Chicken, Catalan Spinach with Pine Nuts, and sweet treats such as Greek Honey Cake and Orange Polenta Cake, all photographed by Peter Cassidy.

Editorial Reviews

From Publishers Weekly

From Virgin Oil to Prohibited LibationsDelicacies deep-fried, dipped, saut‚ed, 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.

Copyright 2001 Cahners Business Information, Inc.

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.

Product Details

• Hardcover: 144 pages
• Publisher: Ryland Peters & Small; 1st edition (August 31, 2000)
• Language: English
• ISBN-10: 1841720887
• ISBN-13: 978-1841720883
• Product Dimensions: 9.6 x 9.3 x 0.7 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,571,508 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars Reviewing Extra Virgin w/ Clare Ferguson, April 2, 2001

By 

Jose J. Cerecedo (Miami, Florida) - See all my reviews

This review is from: Extra Virgin: Cooking with Olive Oil (Hardcover)

Great book, I loved it. Great illustrations. Great simple recipes that work, for example Tapenade and Grilled Scallops on skewers. A must have cookbook for any one who loves to cook and loves to use to good extra-virgin olive oil. The cookbook also has a very good introduction to extra-virgin olive oil and how it is made.