Experience the rich tradition of Mediterranean cuisine with 'Bread & Oil' by Tomas Graves. This beautifully illustrated paperback, measuring 129 x 198 mm and consisting of 240 pages, dives deep into the cultural significance of this beloved dish, pa amb oli, celebrated in Majorca and beyond. Graves masterfully explores the health benefits and history of using coarse bread, fresh tomatoes, and robust olive oil, weaving in the culinary customs that have persisted since Roman times. This book is not just a culinary guide but a vibrant travelogue that immerses you in the sights and sounds of Majorca, evoking its culinary and agricultural heritage. Discover delectable recipes that showcase indigenous ingredients, from wrinkled olives marinated with garlic and lemon juice to fried sardines and a refreshing guacamole perfect for pairing with your favorite bread. Originally published as Volem pa amb oli, this revised English edition invites you to connect with the flavors and stories of the Mediterranean. Embrace a new culinary journey that honors a fading yet vital culinary tradition while also reflecting the ongoing cultural shifts in Europe. 

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CONDITION: Brand New
Dimensions: 129 x 198 mm
Pages: 240
Bind: paperback
Author: Tomas Graves Publisher: Grub Street
Publication Date: 30-05-2013

Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomas Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomas Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sauteed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe.

We are happy to combine shipping. Smartfox is a NZ owned business located in Auckland. This product is in stock in NZ which means no unexpected import charges, custom duty or tax.