Olive Oil: From Tree to Table
This cookbook was a Julia Child Cookbook Award Finalist in 1998.
A Finalist in the Single Subject Category
Olive Oil: From Tree to Table
Author: Peggy Knickerbocker
Publisher: Chronicle Books
Catalonian Bread & Olive Oil
"In Spain, the first thing a baby eats after mother's milk is pa amb tomaquet, bread rubbed with garlic and tomato, then drizzled with olive oil. The Catalonian dish is simple and delightful: Toast thick slices of country-style bread, rub with garlic cloves, and then cup a tomato in your palm and rub it on the bread so that only the skin remains on your hand. Drizzle Spanish olive oil on top and season with salt and pepper. East as is, or add a few pieces of anchovy or chorizo."
- About the Book: Olive Oil: From Tree to Table
- Recipe: Tattooed Potatoes with Rosemary
- Recipe: Caramelized Roasted Vegetables
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
- Cookbook Profile Archive
This page modified January 2007
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