Oils and Vinegars

Oils and vinegars are too often regarded as a modest ingredient used only to sprinkle on salads. With the guidance of gourmet Jean-Francois Plante, Oils and Vinegars portrays the endless flavor possibilities of oils and vinegars and how to use them to enhance the taste of meat, fish and vegetable dishes.

Whether creating sophisticated meals or enhancing simple recipes, oils and vinegars are invaluable cooking tools. Which vinegar will best enhance your grilled dishes? What is the healthiest oil to use when frying? How do you make saffron, citrus or anchovy oils? How do you prepare fruit or herb vinegars?

More than 90 recipes combine finesse, flavor and simplicity, revealing the secrets that transform even the humblest of meals into a gastronomic adventure. There are old favorites like Tex-Mex Chicken Thighs and new classics like Tuna Steaks with Fruit Salsa. Oils and Vinegars also features vinaigrette, mayonnaise and marinade recipes.

Recipes include:

• Roasted Salmon Fillets with Citrus Oil
• Marinated Mushrooms a l'Italienne
• Anchoyade Spaghetti
  - Truffle-Flavored Beef Filet Mignon
• Shrimp and Pasta Salad with Saffron Oil
• Risotto a la Milanaise
• Oriental-Flavored Chicken Thighs
• Grilled Eggplant and Fresh Tomato Salad with Bocconcini
• Carpaccio Duo with Balsamic Vinegar
• Gazpacho Duo with Garlic and Basil
• Rack of Lamb with Wild Berries.