BREAD AND OIL
by
Tomas Graves
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by
Tomas Graves
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Dear friends, I am back to write about my impressions concerning "Bread and oil" by Tomas Graves, and I would like to mention from the beginning that this is a book to read, to study, and to reread...
Here is the text from the back side of the book:
"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.
In "Bread and oil" Tomas Graves, son of celebrated British poet Robert Graves, takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking and traditions but also celebrates the Majorcan character as reflected in its eating habits.
This book has the power to transport the reader virtually on the fields and in the middle of the Majorcan nature, in the middle of an olive plantation there, either at very early hours in a bakery making the artisanal Majorcan bread and so on and so forth...
After reading this culinary masterpiece, permettez-moi to call it like this, I've been persuaded that to enjoy an authentic pa amb oli in Majorca this is a must. I would like to experience it at least once in my life.
What i wouldn't agree with concerning this book is mentioning that the French bread is not as good as. I would prefer the author not to compare the artisanal bread of Majorca with the French commercial bread, but also with the French artisanal bread which i assume is absolutely amazing, not less delicious than the Majorcan one.
Except this, the book is very inspirational. I always appreciated the simplicity in food, and this book is promoting a lot this aspect of the gastronomic world. What I know for sure, in my first, and hopefully, not the last trip to Majorca, I'll have pa amb oli every day in my personal menu. I'll have as a guide this brilliant book.
The book is also offering a list of local wines that go perfectly with this traditional dish. There are, at the end of the book recipes of dips and other pickles and elements that can be cobined very well with the famous pa amb oli.
I'll leave here several pages, so you can pick up some useful information directly from the book:
Overall it's been a pleasure to read this book. The first thing i've done after finishing the reading was to cut a nice slice of my freshly made sourdough bread and sprinkle some maldon sea salt and of course pouring a nice amount of Spanish extravirgin olive oil. That was heaven!
This book is very informative and inspirational for me both as a chef and a potential consumer. There is plenty of very useful information concerning the healthy diet, the right combination of the ingredients and why some products are good to be consumed and how, and viceversa.
I have not mentioned that this book was also a very rich source of music and artistic source, because the author combined perfectly the art of the simple traditional food with the art of poetry and music.
I highly recommend the book! This will be a great inspiration and discovery for you as it has been for me.
And yes, from now on, i'll not tell "Bon appetit", because, now i'm telling "Bon profit":) Why? have a look in the book! :)
Belle lecture, chers ami(e)s!
13.02.2021
Edinburgh
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