The goodness of olive oil / John Midgley ; illustrated by Ian Sidaway.

Format:

Book

Author/Creator:

Midgley, John.

Contributor:

Sidaway, Ian, illustrator.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Midgley, John. Goodness of

The Goodness of

Language:

English

Subjects (All):

Cooking (Olive oil).

Olive oil.

Olive oil--Health aspects.

olive oil.

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

65 pages : color illustrations ; 19 cm.

Edition:

First U.S. edition

Place of Publication:

New York : Random House, 1992.

Contents:

Part One. Olive Oil and Health; Other uses of Olive Oil; The History of the Olive; Olive Oil Production; Olive Oil and Food

Part Two. Aubergine (Eggplant) Fritters; Chicken Breasts with Olives; Deep Fried Courgette (Zucchini) Flowers; Deep Fried Olives; Fish Steaks en Papillote; Green Olive Pastes; Infusions of Olive Oil; Marinade for Barbecued Chicken; Marinated Veal with Green Olives and Mushrooms; Mayonnaise; Melitzanosalata; Olive, Fennel and Cherry Tomato Salad; Olive Patties; Pamb'oli, Pa'amb Tomaquet; Pepper Salad; Potatoes Mashed with Olive Oil; Rabbit alla Cacciatora; Salade Niçoise; Salsa Verde; Spaghetti with Olive Oil, Garlic and Parsley; Sun-dried Tomato Pesto; Swordfish Kebabs; Tapenade; Tortilla de Patatas; Walnut Pesto.

Notes:

Originally published in Great Britain by Pavilion Books Limited, London.

Includes bibliographical references (title-page verso).

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0679416277 (cloth) :

9780679416272

OCLC:

25787094

Online:

Publisher description