The Flavors of Olive Oil: A Tasting Guide and Cookbook

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Notes about this book

  • mharriman on November 01, 2019

    I made the Green Split Pea Soup with Chicken-Apple Sausage (page 106), and it was just okay. This was a straightforward recipe with just five ingredients. I’m not sure how the 4 T of ‘green and grassy’ EVOO enhances the flavor of this dish as we couldn’t detect its influence. Probably won’t repeat as I have other split pea soup recipes I like better.

  • mharriman on October 31, 2019

    One of my favorite recipes for salmon is the “Flash roasted salmon with Saba” on page 150. Even though I have to special order the Saba, it’s been worth it for the incredible flavor. Tonight I was reminded again that Ms. Krasner’s cooking times are too long for my oven. My salmon fillets are roasted to our likeness at about 8 minutes rather than 12-15. I tried a new to me recipe in this book tonight, “Oven roasted asparagus” page 176, which was ready in five minutes, not 10-15. Although Ms. Krasner recommends roasting the salmon and asparagus together, that didn’t work for me. By opening the oven a few times to shake the asparagus, I messed up the temperature for the salmon. On the upside, the best part of this book for me is the excellent information on olive oil and which kind to use for specific dishes. I used Whole Foods EVOO of Italy for these two recipes because it has fruity and fragrant notes, and that’s what was called for. A nice complement for both dishes.

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  • ISBN 10 1451692544
  • ISBN 13 9781451692549
  • Published Apr 06 2012
  • Language English