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by Janet Balsiger (Editor), Maria Teresa Capdevielle (Author)
Extra-virgin olive oil is not only a healthier alternative to butter, margarine and other fats, but also gives a characteristic flavor and silky texture to cakes, cookies and other baked goods. There are more than 700 varieties of olives cultivated in the world. Each one has a different flavor. In this book I am going to reveal the secrets of how to convert almost any recipe to olive oil, along with some of my favorite recipes for cakes, cookies, tarts and breads.
Author Biography
Maria Teresa Capdevielle is a professional pastry chef and a culinary chef/instructor in the SF Bay Area. Her local experience includes V-Sattui, The Rose Pistola, The Waterfront, The Market Hall, The Townhouse Grill & Restaurant and a stint at the famed Chez Panisse in Berkeley. She is running an Italian Regional Cooking Program in Berkeley. She also consults for restaurants and wineries and help them develop their dessert menu and train their teams. http: //www.mariateresaskitchen.com.
