Los aceites de oliva en la gastronomía del siglo XXI

Olive oil is the noblest of all cooking fats. No other oil or fat can surpass its excellent gastronomic, nutritional, and dietetic qualities. Spain is the world’s leading producer of olive oil, both in terms of quantity and quality. This book aims to teach readers how to use it properly, offering detailed and practical information about olive oil, its numerous varieties and different blends, and highlighting its culinary, nutritional, and gastronomical advantages. In addition, the book includes a recipe section featuring a variety of olive oil-based dishes presented by two well-known chefs from each of Spain’s 17 Autonomous Communities.

Otros libros de Academia Española de Gastronomía son Mis Restaurantes Favoritos Camino Santiago, Mis Restaurantes Favoritos En Madrid, La Arquitectura Y Cocina Popular Aragonesa y El Jamón Ibérico En La Gastronomía Del Siglo Xxi.