Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

The Good Cook's Book Of Oil And Vinegar

The Good Cook's Book Of Oil And Vinegar

by Michele Anna Jordan, M. F. K. Fisher (Foreword by), Michele Annajordan

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Culinary enthusiasts will find this book original and delightful; Jordan ( A Cook's Tour of Sonoma ) identifies, defines and questions the authenticity of oils and vinegars, ingredients at the heart of cuisines modern and ancient, ingredients which, as the author tells us, ``in one form or another have been companions since the beginning of our own history.'' Jordan explains how to produce flavored vinegars at home, how to deep fat fry--with various oils' smoke points--how to make croutons and how to conduct a vinegar (or an oil) tasting and cooking in parchment. The recipes are individual and while they contain vinegar, oil or both, they are not contrived. Some of the best include smoky gazpacho, perfect (twice fried) French fries, Algerian carrots, oysters and mushrooms in parchment, vinegar taffy made with balsamic vinegar, and walnut and black pepper biscotti. (Oct.)
Library Journal
Although the topic is a narrow one, it's surprising that an oil-and-vinegar cookbook wasn't published earlier. Jordan, author of A Cook's Tour of Sonoma (Addison-Wesley, 1990), has written a delightful and informative guide to oils and vinegars of all types, along with lots of recipes for fresh and lively dishes that highlight these ingredients, from Sole with Warm Tomato Vinaigrette to Olive Oil and Red Wine Biscotti. A unique book, recommended for most collections.

Product Details

Da Capo Press
Publication date:
Product dimensions:
5.01(w) x 6.96(h) x 0.75(d)

Related Subjects

Customer Reviews

Average Review:

Post to your social network


Most Helpful Customer Reviews

See all customer reviews