Christmas Sweets
Author: Georgeanne Brennan
Christmas Sweets transforms the holiday table into a winter wonderland! From boxes of homemade candy brimming with Chocolate Fudge or Almond-Butter Toffee to cookie jars filled with Pecan Lace Cookies or Apricot-Pistachio Bars, this collection of recipes and decorations will make gift-giving extra sweet this year. Beautifully illustrated with gorgeous color photography, each festive project celebrates the season and offers inspiring craft ideas using sweets both homemade and store bought. Holiday guests will delight in stealing a treat from a Candy Wreath and getting caught under the Candy Acorn Kissing Ball. With homemade gingerbread confections presented in a spectacular, wintry Gingerbread Cookie Box, Santa will never settle for cookies again.
Book review: Crossed Swords or The Lincoln Douglas Debates
Flavors of Olive Oil: A Tasting Guide and Cookbook
Author: Deborah Krasner
Walk along the aisles of almost any grocery store in America and you'll be overwhelmed by the shelves of olive oil: bottles from France, Greece, Italy, and Spain; cold-pressed oil; hand-pressed oil. How do you know which oil is best? Which one should you choose for salads? For sautéing? For dipping?
In The Flavors of Olive Oil, Deborah Krasner demystifies the world of olive oil. Olives-just like wine grapes-respond directly to variations in climate, soil, cultivation, and harvest, so each oil is unique. By classifying olive oil in four distinct groups (delicate and mild, fruity and fragrant, olivey and peppery, and leafy-green and grassy), Krasner guides readers through the different characteristics of more than 150 different olive oils, providing a step-by-step tasting guide to the flavors and aromas of each one. With notes on oils from Italy to Morocco to California, Krasner transports the reader to olive-oil-producing regions around the world.
As all good cooks know, olive oil is an essential ingredient in preparing great food. In this comprehensive volume, Krasner incorporates olive oil into more than 100 delicious, mouthwatering recipes. With everything from appetizers and small dishes to breads and desserts, Krasner showcases each type of oil and combines complementary flavors. Leafy-green and grassy oils stand out when combined with shellfish in Seared Scallops on Chickpea Crêpes. The fruity oils sing when combined with pasta in Penne with Pesto from Naples. The peppery oils retain their boldness in the recipe for Seared Sirloin Steak on a Bed of Watercress, and they add complexity to mashed potatoes in Olive Oil and Rosemary Mashed Potatoes.
Demonstrating that olive oil isn't just for use in savory dishes, Krasner offers recipes like Gingered Carrot Cake with Figs, "Hot" Chocolate Cake, Orange Chocolate Chip Biscotti, and Apple-Cherry Cardamom Strudel. These recipes, and many more, will showcase the delicate olive oils in your pantry and leave your guests clamoring for the recipes.
Hints on technique, pantry basics, and equipment are also included. No book on olive oil would be complete without noting the important health benefits offered by olive oil, and Krasner points to significant evidence that using olive oil is essential to a healthful diet.
The Flavors of Olive Oil is an indispensable guide to the joys of olive oil and a font of information you'll turn to again and again.
Publishers Weekly
This thorough investigation and appreciation of olive oil from food writer Krasner (Kitchens for Cooks), encourages cooks to delve deeper into the pleasures of this versatile staple. The author first gives an in-depth summary of olive oil: like wine, olive oil can be classified by type and grade-and, like grapes, the flavor of olives is affected by soil and climate as well as methods of production. Krasner then discusses kitchen basics, equipment and ingredients and tips for variations, substitutions and labor-saving measures, as well as a section of alphabetically arranged resources, mostly Web sites, some with phone or address. While an entire cookbook on recipes for olive oil may seem excessive, Krasner does offer such dishes as Tapenade, and Chickpea, Tuna, Olive, and Goat Cheese Salad. For main courses, she includes recipes for Charcoal Grilled Butterflied Leg of Lamb, Turkish Style, and Seared Scallops on Chickpea Crepes. Illustrations by Krasner and photographs by Ann Stratton enhance this presentation. (Sept.) Copyright 2003 Cahners Business Information.
Table of Contents:
| Foreword | x | |
| Introduction | 1 | |
| A Short Course on Olive Oil | 3 | |
| The Grades of Olive Oil | 8 | |
| Extra Virgin Olive Oil and Human Health | 10 | |
| How to Read a Label | 15 | |
| You Can Tell an Olive Oil from Its Package | 17 | |
| Storing Olive Oil | 19 | |
| Tasting Olive Oil | 21 | |
| Our Tasting Process | 23 | |
| Conducting Your Own Tasting | 26 | |
| Tasting Notes | 29 | |
| France | 30 | |
| Greece | 32 | |
| Italy | 32 | |
| Morocco | 41 | |
| New Zealand | 41 | |
| Portugal | 41 | |
| Spain | 41 | |
| Tunisia | 43 | |
| Turkey | 43 | |
| U.S.A.: California | 43 | |
| International Blends | 45 | |
| Olive Oil Cuisine | 47 | |
| Equipment | 51 | |
| Ingredients | 57 | |
| Pantry Staples and Basic Recipes | 61 | |
| Appetizers, Small Dishes, and Sandwiches | 69 | |
| Salads, Salad Dressings, and Salad Meals | 82 | |
| Soups | 101 | |
| Breads and Pizza | 112 | |
| Pasta | 127 | |
| Fish, Meat, and Poultry | 148 | |
| Vegetables and Side Dishes | 175 | |
| Desserts | 194 | |
| Resources | 214 | |
| Bibliography | 217 | |
| Metric Equivalents | 217 | |
| Index | 218 |
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