| #3630973 in Books | Fisher Books | 1999-11-20 | Original language:English | PDF # 1 | .41 x9.19 x8.22l, | File type: PDF | 144 pages | ||4 of 4 people found the following review helpful.| Three favorite Mediterranean ingredients in a fine cookbook|By Joanna D.|Three favorites--olives, saffron and garlic, how can you go wrong? The Greek god Zeus, writes author Werle, was supposed to have slept on a bed of saffron. And we're told that the Olympians bathed in olive oil. Nothing about what they did with garlic, (rub it on their armpits?) but I imagine it was food of|About the Author|Loukie Werle is the food editor for several magazines, and is the author of many successful cookbooks, including Trattoria Pasta, The Trattoria Table and, most recently, Australasian Ingredients.
Saffron, garlic and olives--exotic, earthy and ancient--are at the heart of the Mediterranean cuisine. Combining a passion for the region with tastes and flavors the whole world loves, Saffron, Garlic and Olives is an elegant and uncomplicated cookbook that shows how these flavors can transform the most simple of meals into a taste sensation.
You can specify the type of files you want, for your gadget.Saffron Garlic & Olives | Werle. A good, fresh read, highly recommended.
