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PR620399
Bread & Oil (PB)
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Discover the captivating world of Mediterranean cuisine with *Bread & Oil* by Tomas Graves. This beautifully crafted paperback, measuring 129 x 198 mm, delves into the rich culinary traditions that define the Mediterranean lifestyle, particularly focusing on the beloved Majorcan dish known as pa amb oli, or bread and oil. With 240 pages of delightful recipes and cultural insights, this book is a treasure trove for food enthusiasts and history buffs alike. Uncover the origins of coarse bread rubbed with tomato or garlic and enjoyed with high-quality olive oil, a staple that spans generations and connects us to Roman times.
Tomas Graves brilliantly narrates stories of the Mediterranean’s agricultural heritage, bringing to life the vibrant sights, sounds, and flavors of Majorca. Explore a variety of mouthwatering recipes that include wrinkled olives marinated in lemon juice and garlic, fried sardines with sautéed onions, and refreshing guacamole enhanced with fresh tomatoes and onions. This comprehensive guide serves not just as a cookbook but also as a travelogue, adventure, and a celebration of cultural diversity.
Whether you're a culinary novice or a skilled chef, *Bread & Oil* provides the perfect blend of history and gastronomic pleasure, revealing the immense cultural transitions in Europe while honoring the timeless appeal of simple, healthy ingredients. Embrace the Mediterranean way of life through the pages of this revised English edition, and let the enchanting flavors inspire your cooking journey.
Author: Tomas Graves Publisher: Grub Street
Bind: paperback
Dimensions: 129 x 198 mm
Pages: 240
Publication Date: 30-05-2013
Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomas Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomas Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sauteed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe.
Tomas Graves brilliantly narrates stories of the Mediterranean’s agricultural heritage, bringing to life the vibrant sights, sounds, and flavors of Majorca. Explore a variety of mouthwatering recipes that include wrinkled olives marinated in lemon juice and garlic, fried sardines with sautéed onions, and refreshing guacamole enhanced with fresh tomatoes and onions. This comprehensive guide serves not just as a cookbook but also as a travelogue, adventure, and a celebration of cultural diversity.
Whether you're a culinary novice or a skilled chef, *Bread & Oil* provides the perfect blend of history and gastronomic pleasure, revealing the immense cultural transitions in Europe while honoring the timeless appeal of simple, healthy ingredients. Embrace the Mediterranean way of life through the pages of this revised English edition, and let the enchanting flavors inspire your cooking journey.
Author: Tomas Graves Publisher: Grub Street
Bind: paperback
Dimensions: 129 x 198 mm
Pages: 240
Publication Date: 30-05-2013
Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomas Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomas Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sauteed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe.
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