Recipes from The Flavors of Olive Oil

The Flavors of Olive Oil by Deborah Krasner

A comprehensive guide to tasting, understanding, and cooking with extra virgin olive oil covers how to categorize four different types of olive oil, profiling one hundred top brands, and provides a wealth of recipes ranging from appetizers to desserts. 15,000 first printing.

A decorative bowl with braised chicken with saffron, cinnamon, lavender, and almonds over rice

Braised Chicken with Cinnamon

Dating back to an Andalusian cookbook from the 13th century, this recipe makes us suspect folks dined vastly better in the Middle Ages than we’d ever imagined.