New Edition
Hardback (30 Sep 1999)
Not available for sale
Out of stock
This book explains the growing, harvesting, pressing and tasting of olive oil. It describes the different olive varieties, their qualities and flavours, and provides a glossary of tasting terms and the latest medical findings on its health benefits.
Grub Street is an award-winning small, niche independent publisher, publishing only books on cookery and military aviation history. Voted International Publisher of the Year at the World Cookbook Awards in 2000, a number if our cookbooks have won prizes over the years. Most recently, these have included the highly acclaimed Ice Creams, Sorbets and Gelati by Caroline and Robin Weir. This was voted cookbook of the year by the Guild of Food Writers in 2011. The Complete Robuchon, by the influential chef Joel Robuchon, was awarded with Best Translation at the Gourmand Awards in 2010.
| ISBN: | 9781902304182 |
| Publisher: | Grub Street |
| Imprint: | Grub Street |
| Pub date: | 30 Sep 1999 |
| Edition: | New Edition |
| DEWEY: | 641.3463 |
| DEWEY edition: | 21 |
| Number of pages: | 159 |
| Weight: | -1g |
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