A Dash of Elegance/How to Make and Use Flavored Oils, Sherries, and Vinegars at Home (Hardcover)

~ (Author), Tony Cenicola (Photographer)

Editorial Reviews

From Publishers Weekly

While it may be difficult to imagine oil and vinegar as anything other than poor substitutes for butter and salt, Reavis (Home Sausage Making) dazzles the reader with an array of what he calls "magical elixirs." The author devotes the first half of the book to a careful explanation of these liquid delights, beginning with the gentle hint that "oil, like wine, is a living thing and the less done to it the better." Dozens of sherries, oils and vinegars are explained simply, and it is impossible to resist the allure of such treats as clove oil, blackberry vinegar, and the lovely rose petal and lime sherry. The bulk of the book offers recipes for these flavorings, and while the liquids may be healthful, the recipes tend toward heavy meals like Mongolian beef barbecue. Yet, lighter fare is presented, and Reavis often writes with charming turns of phrase. When describing a squid salad, he comments that, though expensive, "eviscerated bodies can't be beat." The recipes roam all over the earth, from a chicken recipe calling for 40 cloves of garlic to Szechwan-style roast beef. This cookbook is likely to please anyone with a love of spicy foods and meats, and the vinegars and oils themselves would make attractive gifts. Photos not seen by PW.
Copyright 1994 Reed Business Information, Inc.

From Library Journal

Reavis's "dashes of elegance" come from his flavored oils, vinegars, and sherries: Green Herb Oil, Lemon Mint Vinegar, Bird Pepper Sherry. In addition to these potent infusions, he also provides 100 recipes for dishes, from appetizers to desserts, that use them. Some are classics enlivened with a splash or two of an infused oil or vinegar or sherry, others are intriguing cross-cultural creations. Although this is not the first guide to making these popular flavored condiments at home (see, for example, Elisabeth Lambert Ortiz's Clearly Delicious, LJ 6/15/94), the imaginative recipes that feature them make Reavis's book worth acquiring. For larger collections.
Copyright 1994 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 144 pages
• Publisher: Macmillan General Reference (December 1994)
• Language: English
• ISBN-10: 0026012103
• ISBN-13: 978-0026012102
• Product Dimensions: 9.2 x 7.1 x 0.7 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #1,043,665 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Palate enticing, repertoire enhancing!, February 5, 1997

By A Customer

Looking for a way to add a new twist to your culinary repertoire? Does the expense of store bought flavored oils, sherries and vinegars banish them from your kitchen? How about a unique and easy-to-make gourmet gift to give to family and friends? If any of these suggestions rings a bell, "A Dash of Elegance" is the book for you! An easy-to-understand manual for the casually to seriously interested gives you all the information you need to add special flair to your food. After reviewing oil, sherry and vinegar basics, simple directions guide you in turning the usual into the extraordinary. To get you started in using your newly infused flavorings, author Charles Reavis provides seven full chapters of delectable recipes. From appetizer through main course and dessert, you will truly be able to add elegance to your meals