Olwen Woodier
Auteur van Apple Cookbook
Over de Auteur
Olwen Woodier is the author of six cookbooks, including The Apple Cookbook. A food writer for more than 25 years, she has published articles in the New York Times, Gourmet, Woman's Day, and Family Circle. She teaches cooking classes at her farm in Leesburg, Virginia.
Werken van Olwen Woodier
Peaches and Other Juicy Fruits: From Sweet to Savory, 150 Recipes for Peaches, Plums, Nectarines and Apricots (2004) 29 exemplaren
Better Homes and Gardens Gardening Weekends: Strategies for the Busy Gardener/ (6c) (1995) 29 exemplaren
Food Essentials : Vegetables 1 exemplaar
Tagged
Algemene kennis
- Geboortedatum
- 1942
- Geslacht
- female
- Nationaliteit
- England
UK - Geboorteplaats
- Chester, Cheshire, England, UK
- Woonplaatsen
- Geneva, Switzerland
New York, New York, USA
Leesburg, Virginia, USA
Leden
Besprekingen
Misschien vindt je deze ook leuk
Statistieken
- Werken
- 16
- Leden
- 342
- Populariteit
- #69,721
- Waardering
- 3.4
- Besprekingen
- 1
- ISBNs
- 23
- Talen
- 2
Enough, enough, I know, what about the recipes.
The book is called "Pesto" but it is written about the many varied smashed or pureed seasoning sauces found around the world. Ms Olwen collects all sorts of things including basil pestos, pestos made by swapping other herbs for the basil, chimichurri, pistou, aioli, and similar herb-based purees. It's a bit too far for me, though, when a pesto made from fresh herbs that must be eaten immediately is equated with a salty curry paste made from fermented shrimp and dried spices that will keep for a year, but at least the word paste is accurate. But I'm sorry, herb butter on biscuits and flavored oils on salad are not pesto. Nor is green mayonnaise (mayo is an emulsion not a puree, pesto is not emulsified).
The remainder of the recipes are salads, starters, main dishes, baked goods, and sweets that have one of the sauces slathered on or mixed in. These bulk out the book which otherwise would be pretty slim with each pesto recipe taking about half a page.
Botanical note: In the sweets section is a note that lemon balm is not in the mint family. Sorry, the genus Mentha and the genus Melissa, along with around 234 others, make up the mint family Lamiaceae.
And I really would like to know the chemistry behind Ms Olwen's contention that butter keeps basil pesto from turning brown. Fat is fat and oil should have the same air exclusion or anti-oxidant or whatever power of butter, and, golly, with more oil, the pesto won't taste like butter.
As with most Storey cookbooks, the recipes seem tasty and well tested. I would rather use the web.
I received a review copy of "The Pesto Cookbook: 116 Recipes for Creative Herb Combinations and Dishes Bursting with Flavor" by Olwen Woodier (Storey) through NetGalley.com. The ARC has many awkward sentences that I trust were smoothed out in the final edit.… (meer)