From the Olive Grove Cookbook

By the owners of Basil Olive Oil Products Ltd., Helen and Anastasia bring to you From the Olive Grove: a wonderful combination of Greek classics, treasured family recipes, and thirteen recipes by top chefs (listed below) who use our olive oil and other products in their own kitchens. For more information on this title and the authors, please visit Arsenal Pulp Press.

About From the Olive Grove

The healthful virtues of olive oil, a key component of the Mediterranean diet, have become well-known in recent years; its monounsaturated fats and antioxidants are beneficial in preventing heart disease by controlling LDL ("bad") cholesterol levels while simultaneously raising HDL ("good") cholesterol levels.

Helen Koutalianos has preached the gospel of olive oil and its benefits for years; at the same time, consumers across North America have become more sophisticated and appreciative of flavorful, boutique olive oils that are not mass produced. In this charming, intimate cookbook, Helen and her daughter Anastasia have collected 150 delectable, Mediterranean-inspired recipes (Greek and beyond), many of which have been passed along from Helen's mother and grandmother, in which olive oil is a central ingredient; these include Olive Oil Poached Lamb, Quail with Olives, Turkish Kebab with Garlic, Shrimp and Feta Casserole, Octopus in Wine Sauce, Seared Scallop and Prawn Gazpacho, Artichokes with Lemon, and Kolokethakia Yemista (Stuffed Zucchinis with Lemon Egg Sauce).

The book also takes readers through the artisan olive oil-making process, from cultivating and processing the fruit to the production of the oil itself. Complemented with full-colour photographs of recipes, From the Olive Grove will seduce and inspire readers to create their own delicious, heart-healthy meals at home.

Chefs who contributed to From the Olive Grove:

• Christophe Kwiatkowsky, Northwest Culinary Academy of Vancouver
• David Beston, Jerricho Tennis Club, Vancouver
• Frank Pabst, Bluewater Café and Raw bar, Vancouver
• James Walt, Araxi Restaurant, Whistler
• Jean Francis Quaglia, Provence Marina Side Restaurant, Vancouver
• Liana Robberecht, Calgary Petroleum Club, Calgary
• Lisa Ahier, Sobo Restaurant, Tofino
• Lynda Larouche, former Watermark Restaurant, Vancouver
• Rob Cordonier, Hillside Cellars Winery, Naramata
• Robert Clark, C Restaurant, Vancouver
• Ronald St Pierre, Locals Restaurant, Courtenay
• Tony Minichiello, Northwest Culinary Academy of Vancouver
• Vincent Stufano, Fairmont Chateau Whistler

Format: Trade Paperback
Dimensions: 200 Pages, 8 x 9 x 0.46 in
Published: October 1, 2010
Publisher: ARSENAL PULP PRESS

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