Most important cooking medium - olive oil - is the one we know least about. Nancy Harmon Jenkins tells us how to tell a great oil from a mediocre one, and why the difference matters - then clinches her point with exceptional recipes, from orand and red onion salad, to pasta with raw tomato and olive oil sauce, to
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.