From Publishers Weekly
Copyright 2002 Reed Business Information, Inc.
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Great reading. Very informative about the Olive oils. Have gone out and bought some varieties and got to know some of the flavors. What a difference.Published 18 months ago by Marie E Savano
Krasner's explanations and recommendations for specific types of oils for specific uses are excellent. I have also used several of the recipes in the book with great success. Read morePublished 18 months ago by Booklover52
This book is a great source of information about olives and olive oils, The regions, types of olive oils. and generally good basic stuff.Published on December 31, 2012 by Hope D
There are many, many flavour profiles amongst olive oils currently produced across the world with modern know-how and technology. Read morePublished on June 4, 2012 by Oils Taster
Got this for my sister because she cooks with a lot of olive oil. She said when I come over to visit she is going to use it and make me a nice dinner. I can't wait to see her.Published on February 3, 2012 by Dave
good book. More of a high-end cookbook than guide about olive oils. Lots of good cooking tips make it worthwhilePublished on January 6, 2011 by Marcia
If this largely worthless blather is so well reviewed by amazon editors and the "public", there is something seriously wrong with this system. Read morePublished on January 1, 2010 by W. Rittenhouse
Every recipe I've tried from this book has become a new favorite. The flavor combinations all have at least a slightly new twist. Read morePublished on June 29, 2009 by Eugene Lee