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Flavored Oils: 50 Recipes for Cooking with Infused Oils

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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 ...

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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. Publishers Weekly The owner/chef of Napa Valley's Tra Vigne restaurant, Chiarello shares his wisdom about those darlings of today's ambitious cooks, flavored oils. No secret to anyone who's dined in an upscale restaurant within the last 10 years, oils flavored with herbs (or fruit, garlic or porcini) add complexity to many dishes. Chiarello's detailed advice on their judicious use includes instructions for infusions that are careful yet not fussy (e.g., be sure to rinse cloths thoroughly before using them as filters, lest the taste of a detergent be imparted). Noting that commercially prepared flavored oils are also available, he offers simple and clear recipes (the Garlic Smashed Potatoes are particularly tempting) in which plain olive oil can be substituted for the jazzier variations. The festive book design and close-up color photos match Chiarello's cheery tones. Author tour. (May) Synopsis 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 oi Read more Show Less

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New Free expedited delivery and gift wrapping if requested; simply message us with your request. Expedited delivery 1-2 business days. Normal delivery 2-4 business days. ... Dispatched from Cheshire UK. Secure packaging. Airmail Internationally. Please see our feedback, buy with complete confidence and enjoy your book. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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Overview

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.

This practical cookbook reveals how oils enhanced with the essence of herbs, spices, fruits and vegetables captured at their peak can add a 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. 24 color photos.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
The owner/chef of Napa Valley's Tra Vigne restaurant, Chiarello shares his wisdom about those darlings of today's ambitious cooks, flavored oils. No secret to anyone who's dined in an upscale restaurant within the last 10 years, oils flavored with herbs (or fruit, garlic or porcini) add complexity to many dishes. Chiarello's detailed advice on their judicious use includes instructions for infusions that are careful yet not fussy (e.g., be sure to rinse cloths thoroughly before using them as filters, lest the taste of a detergent be imparted). Noting that commercially prepared flavored oils are also available, he offers simple and clear recipes (the Garlic Smashed Potatoes are particularly tempting) in which plain olive oil can be substituted for the jazzier variations. The festive book design and close-up color photos match Chiarello's cheery tones. Author tour. (May)
Read More Show Less

Product Details

  • ISBN-13: 9780811808989
  • Publisher: Chronicle Books LLC
  • Publication date: 5/1/1995
  • Pages: 96
  • Product dimensions: 1.00 (w) x 1.00 (h) x 1.00 (d)

Meet the Author

Michael Chiarello — chef and owner of the acclaimed Tra Vigne restaurant in the Napa Valley — is the creator of Consorzio, a popular line of flavored oils and vinegars.

Penelope Wisner is the co-author, with Michael Chiarello of Chronicle's Flavored Oils (over 40,000 copies sold).

Daniel Proctor is a San Francisco-based photographer whose previous book credits include The Il Fornaio Baking Book and Flavored Oils.

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