American wine and cheese? Sure. But American olive oil? Absolutely. More than a decade ago a California oil won an international competition—in Italy. And upstart American olive-oil producers—many profiled in this book—haven’t looked back, creating artisanal oils that now come in first place in tastings worldwide.
For those whose knowledge of olive oil remains extra-virgin, author Fran Gage sets out all the essentials: buying and storing high-grade oils, understanding olive oil’s basic types, evaluating its health benefits, and doing your own olive oil tasting. She then uses American-produced oils in dishes ranging from rustic to sophisticated. The 75 recipes include crusty snacks (crackers, flatbreads, bruschette), savory sauces (pestos, vinaigrettes, mayonnaises), and scintillating fish, meat, and poultry main courses. For daring tastebuds, there’s a sideboard of desserts—cakes, cookies, even ice cream—that include olive oil as a main ingredient.
“Fran Gage’s new tome on my favorite lipid of all time and the sharp American producers who make it is inspirational, historical, and informative. Most of all, is is delicious both to read and to cook from. The stories of the farmers and artists who grow and create the amber green liquid gold are fascinating and filled with American ideology and old world traditions, forming a new olive culture that is at once ancient and new world.”
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Fran Gage writes about food for such publications as Saveur, The San Francisco Chronicle, and Fine Cooking. Her books include Chocolate Obsession (with Michael Recchiuti, STC), Bread and Chocolate, A Sweet Quartet, and Cake. Gage lives in San Francisco.
After all the media attention that EVOO has received in the past few years, you would think that another cookbook solely devoted to olive oil would be superfluous. But dig into The New American Olive Oil by author Fran Gage, and you will find there is still much to learn about this versatile kitchen staple - especially about the new breed of American olive oil producers who are dedicated to creating a homegrown product equal to any other on the world stage.
The noted author of classics such as Bread and Chocolate and Sweet Obsession has returned with another book that combines great storytelling with delicious recipes - a trademark of her writing style. Gage begins with an informative chapter on the basics of olive oil and then offers up mostly Mediterranean-style dishes that are a healthy blend of simple creations and inventive new takes on old classics. Scattered throughout the book, Gage relates 15 charming profiles of leading American olive oil producers, bringing personality and life to the essence of what makes extra virgin olive oil such an important part of today's pantry.
With beautiful photography by Maren Caruso, this cookbook will likely become one of those favorites that hangs out on the kitchen counter instead of the shelf - a kitchen staple about a kitchen staple.
If you've been hesitant to buy California olive oil, thinking that imported is better, this book will open your eyes. It's wonderfully written and informative. I loved the bits of history and Fran's lessons on how to choose a good oil and store it. Her recipes show you how to substitute healthful olive oil for butter in many dishes with excellent results. This book is smart, appealing, and gorgeously photographed. It fills an important need.
Got this for my wife...we both find this book outstanding. I have learned more about olives than I thought there was to know. Recipes are terrific and easy to execute.. The photographs stunning. If we can ever break away from our very favorite olive oil, St. Pierre (also the name of the American owner), we will try some of those highlighted in the book, probably starting with Apollo olive oil because of its high polyphenol content. Author Fran Gage and photographer Maren Caruso have created a delightful and compelling volume. Bravo!!!
