Dernière sortie
Drizzle
'A beautiful book packed with simple, thoughtful recipes that prove that olive oil is not just a support act, it's a headliner.'-Ben Lippett'Olive oil makes everything better and this book shows you how.'-Anna Jones'You'll rethink everything you thought you knew about this essential kitchen staple.' -Manon LagrèveFrom certified olive oil sommelier Sarah Fulton Vachon, founder of the award-winning olive oil brand Citizens of Soil, comes a celebration of the superfood that is extra virgin olive oil.
Drizzle features recipes for each season, as well as expert insight into choosing, tasting and cooking with this liquid gold. Recipes come directly from olive oil producers, and from the olive oil obsessed, across the Mediterranean and beyond, from Cretan dolmades to sweet Portuguese buns. Each dish perfectly captures why we should all be drizzling more olive oil, in every season and at every meal.
Recipes include:Breakfast: chocolate and extra virgin olive oil (EVOO) on toast, Tuscan beans in broth, olive oil sconesTapas & aperitivos: olive oil spritz, Cretan dakos, roasted grapes crostiniSoups & salads: green gazpacho, cabbage & lemon slaw, orange salad, sun-kissed tomato Tuscan soupEasy weekdays: pasta con le sarde, green pasta with red pepper salsa, capatouille (ratatouille x caponata) Family feasting: Cretan dolmades, Portuguese baked cod, slow cooked lamb with red pepper salsa, rustic Mediterranean breadDesserts & finishers: Portuguese sweet buns, roasted pineapple with pink peppercorns & coconut ice cream, lemon and EVOO cake
Drizzle features recipes for each season, as well as expert insight into choosing, tasting and cooking with this liquid gold. Recipes come directly from olive oil producers, and from the olive oil obsessed, across the Mediterranean and beyond, from Cretan dolmades to sweet Portuguese buns. Each dish perfectly captures why we should all be drizzling more olive oil, in every season and at every meal.
Recipes include:Breakfast: chocolate and extra virgin olive oil (EVOO) on toast, Tuscan beans in broth, olive oil sconesTapas & aperitivos: olive oil spritz, Cretan dakos, roasted grapes crostiniSoups & salads: green gazpacho, cabbage & lemon slaw, orange salad, sun-kissed tomato Tuscan soupEasy weekdays: pasta con le sarde, green pasta with red pepper salsa, capatouille (ratatouille x caponata) Family feasting: Cretan dolmades, Portuguese baked cod, slow cooked lamb with red pepper salsa, rustic Mediterranean breadDesserts & finishers: Portuguese sweet buns, roasted pineapple with pink peppercorns & coconut ice cream, lemon and EVOO cake
