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Binding: Paperback Format: Bargain Price Number Of Items: 1 Number Of Pages: 96 Publication Date: 1995-05-01
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Editorial Reviews: This elegant and practical cookbook reveals how oils enhanced with the essence of herbs, spices, fruits, and vegetables captured at their peak can add an aromatic, gourmet touch to practically any dish. Low in saturated fats and easy to use, flavored oils make healthful alternatives to mayonnaises and sauces in everything from marinades and vinaigrettes to appetizers and entrees. Written by Michael Chiarello, renowned chef and creator of a popular line of infused oils, Flavored Oils presents a dazzling array of tempting recipes, from a heady Rosemary and Roasted Lemon Marinade to a delicate Beet Salad with Tarragon and Orange Oil to a savory Pork Tenderloin with Molasses, Bacon, and Porcini Vinaigrette. Brimming with inventive ideas and lavishly illustrated with full-color photographs, this unique volume makes a welcome companion for the home cook, as well as a lovely gift.
Spotlight customer reviews: Customer Rating: Summary: Essential guide to creating and using infused oil. Comment: As an avid chef, herb gardener and creator of my own decorative oil bottles, I found this book serves as an excellent companion to Michael Chiarello's "Flavored Vinegars". It covers the basics like the definition of "extra virgin" vs. "virgin" olive oil as well as the different processes for infusing: heat vs. cold. The recipes are not as extensive as other books I've read, but it is a good starting point. For other sources I would highly recommend The Flavors of Olive Oil by Deborah Krasner. Beth Powanda www.impressedglasswaredesigns.com Customer Rating: Summary: PERFECT GIFTS Comment: I bought this book to make oils as gifts for special occasions...it proved to be one of the best books for this! It has many recipes, that are easy, detailed, and with variety!! A must for any home. More Reviews