Fran Gage's Books
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Williams-Sonoma Collection: CakeA slice of rich, moist cake is irresistible. From a tart, sweet lemon sponge or airy angel food cake to a decadent chocolate torte, there is a cake to...Read More
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Authors on the Web
San Francisco Chronicle, January 14, 2013
...FARMING State's largest harvest ever had producers working overtime for weeks Fran Gage View: Larger | Hide Olive oil is put on the vibrator plate to separate oil from the pomace at the Olive Press in Sonoma, a single mill that processes...
National Geographic, November 9, 2012
...workshops at the Madrones pay homage to tried-and-true locals who’ve been at it for a while, like Fran Gage and her Old Chatham Ranch olive oil. Workshops include a cooking class, lunch, a takeout meal, and a field experience. 2. Sazon (San Miguel...
Sacramento Bee, September 26, 2012
...celebration Get a heads-up on Columbus Day with an olive oil celebration that includes food and wine. Author Fran Gage of "The New American Olive Oil" will lecture about cooking with olive oil at this event hosted by Sacramento's Italian Cultural...
Yahoo! Shine, September 7, 2012
...expect to pay $10 to $15 for a 500 milliliter bottle--good olive oil is expensive to make, says Fran Gage, author of The New American Olive Oil. RELATED: 6 Sauces That Cook While the Pasta Does 7. Coffee: It's all in the beans (not the machines). ...
Jerusalem Post, August 10, 2012
...many cooks have come up with new variations on the pesto theme. Arugula pesto is a favorite of Fran Gage, author of The New American Olive Oil. Gage writes, “This isn’t a classic pesto, with garlic, cheese and nuts – there are only three...
Healdsburg Patch, August 10, 2012
...County, as designated on the label. Certified olive oil tasters judged the entries, including Julie Menge of Sacramento, Fran Gage of San Francisco, Franco Dunn of Healdsburg, Sandy Sonnenfelt of Oakland, Louie Gonzales of Oakland, and Sue Langstaff of...
