The Good Cook's Book of Oil and Vinegar: One of the World's Most Delicious Pairings, with More Than 150 Recipes by Michele Anna Jordan

This book has not been indexed yet...

Notes about this book

  • mjes on September 03, 2021

    Tangy glazed onions (pg 287) is a tasty presentation for cippoline onions. Recommended.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1632205874
  • ISBN 13 9781632205872
  • Published Jul 23 2015
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Skyhorse Publishing
  • Imprint Skyhorse Publishing

Publishers Text

"Michele Jordan knows her food and she knows how to write about it." --San Francisco Examiner What is extra virgin olive oil and how do you find the best kind? How do you cook with flavored vinegars and should they be bought or made at home? What are the best oils for frying? How does the strength of a vinegar influence a recipe? The Good Cook's of Oil and Vinegar answers these and many other questions about this important culinary duo. The most comprehensive oil and vinegar guide available today, it offers key scientific, nutritional, and culinary facts as well as interesting history behind oil and vinegar. In addition, award-winning author Michele Anna Jordan shows how a distinctive oil or vinegar can add spark to a meal. She showcases a whole realm of delicious cooking with recipes such as: Bruschetta Fall fruit gazpacho Scallops primavera Roasted peppers balsamico Sicilian orange salad Apricot, persimmon, and cranberry chutneys Fruit, garlic, herb, ginger, and rose petal flavored vinegars And more

Other cookbooks by this author