The Flavors of Olive Oil by Deborah Krasner
A Tasting Guide and Cookbook

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Krasner treats olive oil like wine, and her classification by flavour and aroma characteristics is unique. In THE FLAVOURS OF OLIVE OIL she shows consumers how to evaluate an oil and how to use it to enhance, not overwhelm, their food. In The Flavors of Olive Oil, Deborah Krasner guides readers step by step through the special taste and aroma characteristics of 75-100 different olive oils, classifying them into four distinct groups: delicate and buttery, fruity and fragrant, mild and peppery, and green and grassy, and providing sources for each. Each type of oil is best suited to a particular type of dish, and Krasner includes almost 100 recipes, ranging from appetizers to desserts. Delicate and buttery oils are subtle, and combine well with tender lettuces, fresh peas, mild cheeses. Krasner uses this kind of oil in her Fava Bean Soup and Buttermilk Lemon-Almond Cake with Strawberry Coulis. Fruity and fragrant oils have personality, and stand out drizzled over pasta, mixed salads and mildly flavored meats like chicken breast. It enhances Olive Oil Caramelized Cauliflower and Flash Roasted Salmon with Saba. Mild and peppery oils can surprise you with a warm burn at the back of your throat. Use them for dipping bread and vegetables, or in dishes like Olive Oil Bathed Spring Vegetables or Seared Sirloin Steak on a Bed of Watercress with Parmesan Shavings. Green and grassy oils are the strongest of all, to be used in brushcetta or poured over a bean soup just before serving.

About Deborah Krasner

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Deborah Krasner's articles on food, design, and kitchen equipment have appeared in Food & Wine, Bon Appétit, and Cooks Illustrated, among others. A regular guest on Public Radio International's The Splendid Table with Lynne Rossetto Kasper, Krasner is also an active member of the International Association of Culinary Professionals (IACP), a Certified Culinary Professional (CCP), and she serves on the board of Gastronomica magazine. A kitchen designer, she is the author of several books on food and design, including Kitchens for Cooks: Planning Your Perfect Kitchen. She lives with her family in Vermont.
Published September 3, 2002 by Simon & Schuster. 240 pages
Genres: Cooking. Non-fiction

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This thorough investigation and appreciation of olive oil from food writer Krasner (Kitchens for Cooks), encourages cooks to delve deeper into the pleasures of this versatile staple.

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