The Best 50 Flavored Oils and Vinegars

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Bristol Publishing Enterprises, 1996 - Cooking - 77 pages
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Infusing oils and vinegars with marvellous, intricate flavours is uncomplicated and continues to grow in popularity. Whether you have already chartered the process, or if it is a new adventure, you will find this collection of recipes an indispensable resource. Infused oils and vinegars can enhance salad dressings, marinades, vinaigrettes, condiments, sautées, stir-fries, roasts, stews, soups and baked goods. The possibilities are endless. All that's required to get started is a good source for quality ingredients, a selection of basic oils and vinegars, and a few sterilised glass bottles and jars. Let these recipes be the basis for developing your own flavours.

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About the author (1996)

DiResta gives cooking demonstrations in the Boston area, works as a catering and retail consultant, and keeps up with current cooking and kitchenware trends.

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