Flavored Oils: 50 Recipes for Cooking with Infused Oils (Paperback)

~ (Author), Penelope Wisner (Author, Contributor), Daniel Proctor (Photographer) "No ingredient plays a more important role in an Italian kitchen than olive oil..." (more)
Key Phrases: porcini olive oil, roasted garlic oil, porcini oil, Chef's Notes, Napa Valley, Tra Vigne (more...)

Editorial Reviews

From 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.
Copyright 1995 Reed Business Information, Inc.

Product Description

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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Product Details

• Paperback: 96 pages
• Publisher: Chronicle Books; F edition (May 1, 1995)
• Language: English
• ISBN-10: 081180898X
• ISBN-13: 978-0811808989
• Product Dimensions: 8.9 x 8 x 0.4 inches
• Shipping Weight: 14.7 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #331,032 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

12 of 12 people found the following review helpful:

5.0 out of 5 stars Essential guide to creating and using infused oil., December 27, 2004

By	Beth Powanda (Santa Cruz, CA USA) - See all my reviews (REAL NAME)

As an avid chef, herb gardener and creator of my own decorative oil bottles, I found this book serves as an excellent companion to Michael Chiarello's "Flavored Vinegars". It covers the basics like the definition of "extra virgin" vs. "virgin" olive oil as well as the different processes for infusing: heat vs. cold. The recipes are not as extensive as other books I've read, but it is a good starting point. For other sources I would highly recommend The Flavors of Olive Oil by Deborah Krasner.

Beth Powanda
www.impressedglasswaredesigns.com

12 of 12 people found the following review helpful:

4.0 out of 5 stars PERFECT GIFTS, March 28, 2003

By A Customer

I bought this book to make oils as gifts for special occasions...it proved to be one of the best books for this! It has many recipes, that are easy, detailed, and with variety!! A must for any home.