Olive Oil From Tree To Table: From Tree to Table by Peggy Knickerbocker

  • Brandade of salt cod (page 38)

    from Olive Oil From Tree To Table: From Tree to Table Olive Oil From Tree To Table by Peggy Knickerbocker

    • Categories: Dips, spreads & salsas; Appetizers / starters; Suppers; French
    • Ingredients: salt cod; garlic; russet potatoes; white pepper; baguette bread
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Roasted beet, walnut, Gorgonzola, and arugula salad

    • kbrooks on December 14, 2025

      Made this with red beets, arugula, Pt.Reyes blue cheese and pecans (husband doesn't like walnuts). Great flavor combination. Reduced olive oil to 1/4 cup and increased balsamic vinegar to 3 tablespoons. Definite repeater.

  • Oven-roasted asparagus

    • kbrooks on March 12, 2025

      Oven roasting is definitely the way to go with asparagus! Super quick and easy. I left out the parmesan because our main was a tortellini dish with parmesan. But I am sure it will be great with the parmesan as well.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0811813509
  • ISBN 13 9780811813501
  • Linked ISBNs
  • Published Feb 26 1998
  • Format Paperback
  • Page Count 168
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Definitive for what it is, where to get it, how to use it & how to cook with it in 112 spectacular recipes. Stunning color photos.

Other cookbooks by this author