The New American Olive Oil
By Fran Gage
Stewart, Tabori & Chang, $29.95, 224 pages
Extra-Virgin Olive Oil is thrilling… or so I discovered by soaking in this above-average cookbook. Having used EVOO in my kitchen for years, I admit having pre-conceived ideas about its uses. This book harbors the history of California olive oil production and how it is made, how it is graded and tips on navigating the many different types. Among the 75 recipes repose success stories of local producers.
A minor drawback to a few of the recipes: some ingredients are not ‘common fare’. However, the results are worth it. I will never again make guacamole without EVOO; not only is the avocado ambrosia more interesting, but healthier. Many of the recipes are possible even for novices. The caramelized onion bruschetta tasted far more delicious than such a simple dish should.
Gage is not stingy with her knowledge; she makes a fine argument that quality EVOO is worth the price. The advice on purchasing and proper storage I found quite useful. The superb photographs by Maren Caruso add the finishing touch; you can feel the pull of the oil’s irresistible quality in every snapshot. I especially liked the ending photograph, which shows the messy remnants of a good meal.
Reviewed by Meredith Greene
It sounds intriguing, olive oil is certainly a great ingredient in dishes.