The Secrets of Baking with Olive Oil

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About the author:
Maria Teresa Capdevielle is a professional pastry chef and a culinary chef/instructor in the SF Bay Area. Her local experience includes V-Sattui, The Rose Pistola, The Waterfront, The Market Hall, The Townhouse Grill & Restaurant and a stint at the famed Chez Panisse in Berkeley. She is running an Italian Regional Cooking Program in Berkeley. She also consults for restaurants and wineries and help them develop their dessert menu and train their teams.

The Secrets of Baking with Olive Oil

Authored by Mrs Maria Teresa Capdevielle
Edited by Ms Janet Balsiger
Edition: 1

Extra-virgin olive oil is not only a healthier alternative to butter, margarine and other fats, but also gives a characteristic flavor and silky texture to cakes, cookies and other baked goods. There are more than 700 varieties of olives cultivated in the world. Each one has a different flavor. In this book I am going to reveal the secrets of how to convert almost any recipe to olive oil, along with some of my favorite recipes for cakes, cookies, tarts and breads.

Publication Date:
1496130154 / 9781496130150
Page Count:
Binding Type:
US Trade Paper
Trim Size:
6" x 9"
Full Color
Related Categories:
Cooking / Specific Ingredients / Herbs, Spices, Condiments

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