Baking with Olive Oil

Is a book really necessary...? You can easily modify any recipes using vegetable oil to accomodate olive oil....but if you insist you can browse in the books tore for italian and meditteranean baking. For links; A quick google search can gave me this l

and 12,000 hits more!

We all have to have our hand held today before we will attempt anything other than drive to work and back.

Just do it. If it doesn't work to your liking, experiment a bit. Cut the Internet umbilical cord and wing it.

BM

Just use the olive oil that has little or no taste... not oil you'd use in salads..

from the latest issue of Living:

Oil Cake Serves 8 to 10

Unsalted butter, for pan

1 1/2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon coarse salt 3 large eggs, room temperature 3/4 cup plus 2 tablespoons granulated sugar 1/3 cup extra-virgin olive oil 1/3 cup Italian walnut liqueur, such as Nocello 3/4 cup walnut halves, toasted and finely chopped Confectioners? sugar, for dusting Crème fraîche, for serving Apple Compote, for serving Candied Walnuts, for serving

1. Preheat oven to 350°. Generously butter a 9-inch round cake pan; set aside. Sift flour, baking powder, and salt in a medium bowl; set aside. Put eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until light in color, about 2 minutes. Reduce speed to medium. Add granulated sugar; beat until mixture is pale and thick, about 4 minutes. Reduce speed to low; mix in oil and liqueur. Lightly fold in flour mixture in 3 batches using a rubber spatula. Fold in toasted walnuts. Spread batter into prepared pan.
2. Bake cake until a cake tester > Hi! Does anybody know any good book or website with recipes for baking with

"Billy Mumphrey" wrote this dumb ignorant response in message news: snipped-for-privacy@gwi.net...

That's a really dumb response. a proper response might save a failure, time and ingredients a proper response might provide some good ideas one might not have considered. I like to experiment but it's informed. I like to have some understanding of the principles involved which you certainly didn't provide. A newbie, fearing that people might consider them stupid, might never post again after getting your reply.

Wayne

You're right Wayne. The poster was asking for a good book or website and I shouldn't have responded if I didn't know of one.

What I want to say is that few people are instinctive about cooking, baking, archery, you name it today. We have also grown afraid to experiment. This probably wasn't the time to make that point.

BM