In this fabulously illustrated book, Ursula Ferrigno describes the culinary history and production of oils and vinegars from all over the world and goes on to provide a variety of inspirational recipes and tips for how to use specialty oils and vinegars in food preparation and cooking.
Along much of the Mediterranean coast, from Spain to Turkey to North Africa, ancient olive groves stretch inland. Olive cultivation is not just limited to the Old World, however; in recent years, olive groves have also flourished in the warm climates of northern California, South Africa, and New Zealand’s North Island. The olive oils these countries produce range in color from the darkest green to golden yellow and the aromas can be as varied and complex as wine.
Alongside olive and other culinary oils, good vinegars are essential. Derived from the fermentation of alcohol-based beverages, vinegars have been used for hundreds of years to preserve and flavor foods. The wine-based among them may exude the grape varietals from which they are made, such as Merlot or Pinot Noir, while others are often infused with fresh herbs and fruits and provide delicate accents for cooking.
The flavors in oils and vinegars must complement the foods they are paired with to bring out their subtleties. In this book, you’ll discover which oils and vinegars to use to make classic appetizers such as Beef Carpaccio with Gorgonzola and Walnuts, refreshing salads such as “Dama Bianca,” and exceptional pasta dishes such as Orecchiette with Chickpeas. You’ll learn how to make delicate, refined fish dishes, such as Poached Turbot with Watercress Oil, and aromatic meat dishes, including Pork Roast Braised with Milk and Fresh Herbs. You’ll also be able to put your baking skills to the test with Potato and Gorgonzola Focaccia before indulging in one of the sublime desserts, including an incomparable Olive Oil Ice Cream. Finally, you’ll discover the secrets of divine dressings, magnificent marinades, and classic cocktails.