Gourmet Guide to Oil and Vinegar
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This sumptuously illustrated book provides the reader with an
overview of speciality oils and vinegars and offers up a variety of
recipes and tips for how to season and cook with them. Along the
dry, rocky coast of the Mediterranean Sea, olive orchards and
vineyards stretch inland from Spain, France, Italy and Greece,
around to Turkey, circling back around North Africa, and to newer
producers in North America and South Africa. The aromas are nearly
as varied and complex as wine, the flavours at one end of the
spectrum buttery, sharp and acrid at the other. Just as with any
ingredients in cooking, the flavours must complement each other and
bring out the subtleties by layering with other notes of sweet,
bitter, acid and salty flavourings. Alongside oils, vinegar is a
must-have. Derived from the fermentation of alcohol-based
beverages, vinegars have been used for centuries to flavour and
preserve foods. Speciality vinegars provide a wide range of
flavours. Those that are wine based may call out the grape
varietals from which they are made, such as Cabernet, Pinot Noir or
Merlot.
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