There are lots of baking recipes that call for vegetable oil. This means that you should use vegetable oil (usually a blend of oils labeled generically) or another nearly flavorless oil, such as canola. You can use other oils, like olive oil, but it’s not always the best choice for baked goods because it has a strong flavor. Olive Oil Baking is a cookbook all about incorporating olive oil into baked goods, with recipes that either balance out its flavor or highlight it. The idea behind the book is that you can get the heart-healthy benefits of olive oil in some everyday dishes, but it’s really just a good choice if you’re a fan of the flavor of olive oil in general and want to incorporate more of it into your diet.
The book covers all the standard categories of baked goods, from muffins, cakes and yeast breads to cookies and waffles (a lot like the categories on this site!). The recipes are easy to read and easy to follow. They also all come with some of the nutritional information listed, such as whether they’re high in vitamin A or a good source of antioxidants. It is also indicated when a recipe is dairy free, vegan or otherwise suitable for a restricted diet.
One of the only negatives here is that the book isn’t illustrated. That said, for a cookbook that is trying to emphasize the health aspects of the ingredients in its recipes, perhaps it’s a good thing that it doesn’t tempt readers with too many photos!