Flavoring with Olive Oil

Flavoring with Olive Oil by Clare Gordon-Smith, published by Ryland Peters & Small in 2000, is a first edition that spans 64 pages. This book presents a variety of fresh herbs available in stores today, ranging from traditional selections to contemporary options like lemongrass and kaffir lime. It offers readers a collection of 30 recipes designed to incorporate these herbs into everyday cooking.

Readers will find practical guidance on how to enhance their culinary creations with the use of specific ingredients, particularly herbs. The book focuses on the integration of these flavors into various dishes, making it a useful resource for those interested in cooking and food science. With its approachable format, this edition serves as a helpful tool for anyone looking to elevate their kitchen skills and explore the versatility of herbs.