Have you recently become enamored with fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars, only to take them home and wonder: what exactly do I do with them? With more than 185 recipes that go way beyond salad dressing, Emily Lycopolus provides you with simple but gratifying recipes that use 50 of the most popular and widely available olive oil and vinegar products such as lemon-fused olive oil, basil-infused olive oil, pomegranate balsamic vinegar and many more. Every recipe is guaranteed to take your dish from ordinary to exceptional. Not only will you discover unique ways to amplify the flavor in all kinds of appetizers, salads, soups, main dishes, baked goods, and desserts, but you'll also find inspiration to expand your repertoire once you learn the basic of flavor pairing. With special sections on experimenting olive oil and vinegar in marinades, salad dressings, brines, and even cocktails, you'll never run out of ways to use these amazing products. The Olive Oil and Vinegar Lover's Cookbook provides you with possibilities that are truly endless.

Second place winner of an Alcuin Soiciety Awards for Excellence in Book Design Inspiring recipes for the olive oil and vinegar aficionado in a gorgeously photographed book—these are the absolute best ways to elevate the flavour of your fare using fresh flavoured olive oils and white and dark balsamic vinegars. Have you recently become enamoured with fresh and flavoured extra-virgin olive oil, infused olive oil, and flavoured balsamic vinegars, only to take them home and wonder: what exactly do I do with them? These are simple but gratifying recipes that use 50 of the most popular and widely available olive oil and vinegar products to amplify the flavour in all kinds of dishes including appetizers, salads, soups, main dishes, baked goods, and desserts. You’ll also find inspiration to expand your repertoire once you learn the basics of flavour pairing. With sections on ways to experiment with marinades, salad dressings, brines, and even cocktails, you’ll never run out of ways to use your favourite products. Every recipe is guaranteed to take your dish from ordinary to exceptional. The Olive Oil and Vinegar Lover’s Cookbook provides you with possibilities that are truly endless.

A cookbook from Global Gardens covers how the business got started, the production of their olive oil and flavored vinegars, featured products, recipes from celebrity chefs, and recipes from the author/founder.

A Globe and Mail Top 100 Book that Shaped 2019 Winner of a 2019 Alcuin Society Award for Excellence in Book Design Winner of a 2020 Gourmand World Cookbook Award in Canada Finalist for a 2020 Taste Canada Award Finalist for a 2020 BC Yukon Book Prize Homegrown, modern recipes that feature the most treasured local ingredients from Vancouver Island’s forests, fields, farms and sea. Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. This thoughtfully curated, beautifully photographed contemporary cookbook brings Vancouver Island’s abundant food scene into the kitchens of home cooks everywhere. Whether it’s fresh blackberries, foraged chanterelles and fiddleheads, freshly harvested spot prawns or oysters, line-caught spring salmon, grass-fed beef, or cultivated foods like heritage red fife wheat, these recipes highlight the most sought-after ingredients on the island while honouring the producers and artisans dedicated to sustainable and ethical producing and harvesting. Try recipes like Craft Beer–Braised Island Beef Brisket, Nettle and Chèvre Ravioli, and Beetroot and Black Walnut Cake featuring Denman Island Chocolate. Divided into four sections—forest, field, farm, and sea—Cedar and Salt places the most excellent local ingredients on a pedestal—and then onto your plate.

A new cookbook in the series that reveals the best ways to use specialty olive oils and vinegars in international cuisines--now featuring the succulent, flavourful dishes of Syria. Eating together in Syrian culture is all about generosity and hospitality, bustling community, and lively conversation over tables laden with fragrant dishes. Whether you're a culinary expert or just taste-curious, the newest cookbook in the Recipes for Olive Oil and Vinegar Lovers series offers you plenty of easy, inspired menu items for your next dinner party. Indulge in all fifty recipes using the following premium olive oils and quality vinegars: Lime Fused Olive Oil Harissa Infused Olive Oil Pomegranate Dark Balsamic Vinegar Mango White Balsamic Vinegar Now's the time to try recipes like Baharat, Falafel, Kibbeh, Muhammara (spicy red pepper walnut spread), Red Lentil and Rice Soup, Fatteh, Shakriyyeh (roasted chicken in yogurt sauce), Atayaef (sweet stuffed syrian pancakes), Mango Cardamom Orange blossom Jam, and Mamools with Cardamom coffee. With recipes for appetizers, salads, mains, and sweets, Syria will expand your culinary horizons, and introduce you to unforgettable flavors that you'll return to again and again. Fe sahatek!

The second book in the Olive Oil and Vinegar Lovers' cookbook series made with specialty olive oil and balsamic vinegars in mind. With just two types of olive oil--Eureka Lemon Fused and Garlic Infused--and two balsamic vinegars--Apricot White Balsamic and Black Cherry Dark Balsamic--you can produce all fifty of the classic Greek recipes featured in Greece: Recipes for Olive Oil and Vinegar Lovers. This full-colour book includes recipes for appetizers, soup and salad, mains, and sweets, and also offers five full menus for planning a spectacular dinner party. You'll find all your favourite classic rustic Greek dishes here, including avgolemono, saganaki, traditional Greek salad, zucchini fritters, calamari, tzatziki, moussaka, souvlaki, fresh pita bread, homemade Greek yogurt, traditional honey pie, loukoumades, baklava, and more--all accompanied by stunning photography.

Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover's cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It's a steakhouse at home. 84,000 copies in print.