Item description for Olive Oil by Jacques Chibois, Olivier Baussan, Jean-Charles Vaillant & Valerie Lhomme...
Golden green, deep green, jade, limpid yellow or sun yellow in color; bitter, sweet, spicy, harmonious, soft, sweet, fruity, delicate or fiery in character; tasting of almond, apple, artichoke, mown hay or citrus fruits-- there are innumerable olive oils and each has its own personality. Like wines, the flavors of olive oil reflect the soils and climate in which the olives are grown. And like wine, olive oils have their grands crus and their exceptional years.
In the first part of this book, Olivier Baussan, one of the great olive oil connoisseurs, takes you on a wonderful journey through the olive groves, presses and mills of the Mediterranean region. This is an invitation not only to discover the finest oils, but also to savor the conviviality of Provence, Corsica, Italy, Spain, Greece and Galilee.
In the second part, the celebrated chef Jacques Chibois presents fifty recipes ranging from traditional baked sea bream prepared with Sicilian olive oil, to astonishing madeleines made with olive oil from Haute-Provence and pumpkin fritters made with Catalan olive oil.
The final section, the Connoisseur's Guide, provides information on selecting, appreciating and buying fine olive oils.
Illustrated with more than 150 color photographs, this is a book to be enjoyed again and again, both for its superb images and its extraordinary recipes.
Thanks to the growing interest in healthy eating and the popularity of Mediterranean cuisine, olive oil has become fashionable. In some restaurants, olive oil rather than butter is served with the bread, while in others you are given a choice of oils for seasoning salads, pasta and vegetables.
Until recently, the concept of the cru-- the term for a high-quality vineyard-- was restricted to wine, but it is now spreading to olive oil. As with wine, the flavor of an olive oil is determined by a range of factors, including olive variety, location, production methods and vintage.
This book is an invitation to discover the world of fine olive oils through a gourmet's tour of Mediterranean groves. A selection of recipes perfected by the celebrated chef Jacques Chibois demonstrates how different oils can be used to great effect in a range of dishes.
A Connoisseur's Guide provides information on olive production around the world, the different varieties and their characteristics, and the classification system for olive oils, as well as the names and addresses of producers, shops and museums.
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Est. Packaging Dimensions: Length: 0.75" Width: 8.75" Height: 11.25" Weight: 2.6 lbs.
Release Date Jul 3, 2001
ISBN 2080136763 ISBN13 9782080136763
Availability 0 units.
More About Jacques Chibois, Olivier Baussan, Jean-Charles Vaillant & Valerie Lhomme
Reviews - What do customers think about Olive Oil?
wonderful picture book Jul 2, 2008
I first saw this book in France, published in french. I did not want to buy it and then carry it around and fly it home so I took my chances with trying to buy it state side. What do you know, this site had it, in English! I use it as a accent piece my kitchen, nestled next to my tourist books on french wine and things Italian and sunflowers. It is a wonderful book for gazing at, remembering the smells and tastes of Provance, and dreaming of what I may expereince again (if I ever go back to the south of France) The book is wonderfully put together, beautiful photo spreads of tables set for lunch and dinner, vinyards, and of course the oil and food. The story of how olive oil is made is included, with pictures, which is interesting to me. There are recipes which look great but somehow I know I'll never try them out. It's a great book to look at. It would make a good gift for someone who appreciates olive oil and may want to experiment with the recipies.
For Olive Oil Lovers. Sep 5, 2001
As a child, I saw olive trees as big friends who welcomed me to sit under their sturdy wide branches, cooled my hot summer days with their shade and, when I was through playing, waved goodbye to me with their leaves undulating in the wind and bidding me to return soon. I was convinced that they sensed my friendship with them as I shared my secret childhood dreams with them.
At the time, little did I know of the growing significance they would continue to play in my life. But, I felt a little less guilty about my lack of full appreciation for them during my childhood when I recently read of Olivier Baussan's admission that "while olive oil was a part of my early life - as it was, and still is, a part of every Mediterranean life - it was so much a part of my life that I didn't really pay much attention to it", after which " ... I was so struck by the symbolic power of the olive tree that I swore I would find a way of doing it honor one day." In his youth, Olivier Baussan was raised, as I was, in a world of olive groves, but an educated understanding of the art and appreciation of olive oil was yet to unfold in each of us.
Although we have each endeavored to uphold this honor, to which Mr. Baussan referred, in different ways, the road traveled by Mr. Baussan is a worthwhile journey to share with him by reading his book if you enjoy discovering the world of olive oil, its vintages, or crus, and its gourmet applications. Mr. Baussan takes you on a journey through select portions of the olive tree world as he demonstrates how "on every shore, olive oil has its crus, its grand crus and its ordinaires." What is intriguing about this book is that its author respects the different olive oils produced throughout the Mediterranean and he explains that his purpose is not to find the best cru, but rather to take you on a tasting tour of the olive tree world that yields "thousands of flavors".
He discusses olive oil production in a relaxed, informative style as though he were talking to you over a satisfying dinner. You learn about the nurturing of olive trees, the harvest, the olive varieties, growth conditions and local production styles of the different olive growing regions in order to explain why and how the olive oil vintages acquire their own unique flavors. As an example, in the Massif d'Esterel near Nice, he explains that a late harvest in January or February will yield a mature olive fruit that creates an olive oil with a rapturous hazelnut and almond bouquet. He explains how the local artisanal expertise can influence the flavor of the oil by harvesting the same variety of olives earlier in the season in December "to give the oil more bite".
Before embarking upon his tour where he admits that for him "it all began in Provence", he offers different methods for tasting olive oil that enable you to find the right ones to suit your different tastes and intended uses. This is the key that unlocks the portal to the culinary creations of Chef Jacques Chibois of the hotel and restaurant Bastide Saint-Antoine in Grasse, France, who shows us how different oils can be used to great effect in a range of dishes, including appetizers, soups, salads, game, seafood, poultry, and even desserts. I particularly appreciated the fact that Chef Chibois specifically references the regional olive oil that he recommends using in the Ingredients section of each recipe. For example, he recommends the use of Tuscan olive oil for his ravioli in wine sauce, Vallee des Baux olive oil with pigeon prepared with port, Istrian olive oil with chanterelle mushrooms, and Sicilian olive oil infused with vanilla served over strawberries laced with lime zest and sugar. This attention to detail enables the reader to see how a professional implements the philosophy that one should adapt a particular olive oil with its own unique organoleptic characteristics to the food ingredients used in the creation of a dish in order to bring out the best of all the ingredients, just as one would select a particular wine with its own unique texture, flavor and bouquet to complement a certain meal. Beautiful color photographs that are a feast for the eyes as well as a guide to presentation of the dishes accompany these recipes.
The book closes with A Connoisseur's Guide that invites our attention to the different olive producing regions of France, Portugal, Spain, Italy, Greece, Israel, Tunisia and Croatia. What I really enjoyed about this section is that the author explains the different olive varieties that are grown in each region and the resulting olive oil flavors with suggested culinary uses. This Guide also includes sections on European Definitions of Olive Oil, Olive Oil and Health and Recommended Names and Addresses of restaurants, olive oil producers, museums and other places to discover.
Olivier Baussan's genuine pleasures of travel and discovery derived from the olive tree and the beautiful photography of Jean-Charles Vaillant that transport the reader to the heart of the writer's passion have made this book a delight to read, a useful reference and an elegant cookbook that can be used again and again.
Yummy Nov 25, 2000
I first stumbled across this book in a little olive oil shop called O&Co in the St Germaine Area of Paris, and immediately fell in love with it. It appears to have first been made available in French for O&Co, then translated to English too.
Very well-presented, the book covers all aspects of olive oil from the history of its making, to the major producing regions of the world and their characteristics. The second half of the book is dedicated to olive-oil-related recipes by the French chef Jacques Chibois.
O&Co products are very visible in all the photos, but I did not get the impression that the text pushes the company or its products.
I was very satisfied with this purchase, but unfortunately have to mark it down on its price - I thought it expensive (same price as this site).