Bread, Oil, Cheese resource list

Kingston Public Library and edible South Shore magazine

Present: South Shore Locavores

Bread, Cheese, and Olive Oil

March 21, 2013

Books Available in the Old Colony Library Network:

Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller, 2011.

The new American olive oil: profiles of artisan producers and 75 recipes by Fran Gage, 2009.

The healing powers of olive oil: a complete guide to nature’s liquid gold by Cal Orey, 2008.

Olives: life and lore of the noble fruit by Mort Rosenblum,1996.

Artisan breads: at home with the Culinary Institute of America by Eric Kastel, 2010.

Peter Reinhart’s artisan breads every day: fast and easy recipes for world class breadsby Peter Reinhart, 2009.

Cheese and culture: a history of cheese and its place in western civilization by Paul Kindstedt, 2012.

Websites:   Hearth Wood Fired Bread. Read about Hearth in eSS here.  Omega Olive Oil.   Foxboro Cheese Co.   Intergovernmental olive oil body representing Mediterranean growers; lots of information.  Site dedicated to improving the quality and appreciation of olive oil.  Best source for news from the olive oil world. Sign up for their biweekly newsletter The Olive Oil Report.   “Everything but the olive.” Chef Ciril Hitz full-time teacher, International Baking & Pastry Institute at Johnson & Wales University in Providence.


In The News:IMG_0015

Gallo-Casey, Cynthia. “Fruits of the vine.edible South Shore, Fall 2011.

Mueller, Tom. “Slippery Business: the trade in adulterated olive oil.The New Yorker, August 13, 2007.

Park, Alice. “It’s the olive oil: Mediterranean diet lowers risk of heart attack and stroke.” Time Magazine, February 25, 2013.

Keyder, Virginia brown. “Olive oil’s biggest problem”. The Olive Oil Times March 19, 2013.    

Tallmadge, Katherine. “Olive oil’s health benefits? It’s a slippery question.” Washington Post, September 11, 2012.

Weil, Dr. Andrew. How to choose a quality olive oil.

Albanese, Ellen. “At Hearth Wood Fired Bread, Peter Nyberg takes baking back to the18th century.”Boston Globe, December 1, 2010.


Comments are closed.