Oils and Vinegars - Softcover

Plante, Jean-Francois

Softcover

ISBN 10: 1552094375 ISBN 13: 9781552094372

Publisher: Firefly Books, 2000

Oils and vinegars are too often regarded as a modest ingredient used only to sprinkle on salads. With the guidance of gourmet Jean-Francois Plante, Oils and Vinegars portrays the endless flavor possibilities of oils and vinegars and how to use them to enhance the taste of meat, fish and vegetable dishes.

Whether creating sophisticated meals or enhancing simple recipes, oils and vinegars are invaluable cooking tools. Which vinegar will best enhance your grilled dishes? What is the healthiest oil to use when frying? How do you make saffron, citrus or anchovy oils? How do you prepare fruit or herb vinegars?

More than 90 recipes combine finesse, flavor and simplicity, revealing the secrets that transform even the humblest of meals into a gastronomic adventure. There are old favorites like Tex-Mex Chicken Thighs and new classics like Tuna Steaks with Fruit Salsa. Oils and Vinegars also features vinaigrette, mayonnaise and marinade recipes.

Recipes include:

Roasted Salmon Fillets with Citrus Oil
Marinated Mushrooms a l'Italienne
Anchoyade Spaghetti
- Truffle-Flavored Beef Filet Mignon
Shrimp and Pasta Salad with Saffron Oil
Risotto a la Milanaise
Oriental-Flavored Chicken Thighs
Grilled Eggplant and Fresh Tomato Salad with Bocconcini
Carpaccio Duo with Balsamic Vinegar
Gazpacho Duo with Garlic and Basil
Rack of Lamb with Wild Berries.

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From the Author:

Until just recently, the duo of "oil and vinegar" was a predictable couple with limited prospects: spirit and vegetable oil, vegetable oil and ... vinegar. The only variation: different brands and bottle sizes. How original!

To the great delight of gourmet cooks, culinary sophistication has brought with it fine oils and vinegars, found on the shelves of a select number of better grocery stores. Then, the enthusiasm for Mediterranean cooking created a veritable tidal wave, a rush for green gold. Olive oil dips, wine tastings ... acidic great vintages of appellation contrle. A small fortune is spent on vinegars, and on virgin, first-cold-pressed oils. In this work, I review a fabulous world of tastes, colors and flavors. I paint a sensual canvas where the light explodes as much inside as outside crystal containers. A delight for informed epicureans and a reference for serious gourmets, this guide reveals the fascinating world of oils and vinegars. It is also an indispensable tool for the domestic cook who wants to create the infusions that form the basis of a simple menu or a cuisine brimming with originality.

Divided into two Parts, this work combines two passions: oils and vinegars. It describes how they are as their extracted and produced, their nuances as well as their culinary and health virtues. Sometimes directly, sometimes while digressing, I offer advice and my own recipes for flavoring them, as well as some of the secrets that have contributed, if I may humbly say so, to the reputation of my own oils.

With this book as your guide, and your precious nectors as your travelling companions, set out on your own gustatory adventures and discover your own marinades and vinaigrettes, sauces and mayonnaises, grilled and fried dishes, pasta ... and taste experiences

About the Author:

Jean-Francois Plante is the owner of the Aromate, a chain of shops and a producer of fine gourmet products. He is a food commentator on radio and television.

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