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Perfect Vinaigrettes: Appetizers to Desserts

Linda Dannenberg

0/5 ( ratings)

Tossed with salad greens, drizzled over poached fish, pooled around a nest of steamed vegetables, marinating a rib roast, or glossing a plateful of sliced potatoes, vinaigrette sauces -- when properly created -- jazz up the most elementary foods. At first glance a painless process -- just a swirl of oil, vinegar, and seasonings -- the making of a good vinaigrette is in fact an elusive art, even for accomplished home cooks. Perfect Vinaigrettes finally unveils the mystery of making a fabulous dressing.The book's 60 recipes range from the most fundamental and familiar -- oil-and-vinegar, or lemon-and-cream -- to more complex concoctions: Herbed Lemon-Caper Sauce for grilled veal; Orange Vinaigrette for barbecued pork; Olive, Herb, and Tomato Vinaigrette for grilled sea bass; Raspberry-Orange Vinaigrette for an elegant wild rice salad. Also included are tantalizing creations by renowned chefs, such as Ariane Daguin's Gascony Vinaigrette, to be served with a duck salad; Andre Solmer's tangy Lutece Vinaigrette with a hint of onion and Tabasco; and three-star chef Pierre Gagnaire's Fruited Eggplant Vinaigrette for prawns or lobster tails.

Perfect Vinaigrettes also features the elegant photography of Zeva Oelbaum, making this essential book a stylish addition to any home cook's library.

Language: English

Pages: 112

Format: Hardcover

Release: September 13, 1999

ISBN 13: 9781556709432

Perfect Vinaigrettes: Appetizers to Desserts

Linda Dannenberg

0/5 ( ratings)

Tossed with salad greens, drizzled over poached fish, pooled around a nest of steamed vegetables, marinating a rib roast, or glossing a plateful of sliced potatoes, vinaigrette sauces -- when properly created -- jazz up the most elementary foods. At first glance a painless process -- just a swirl of oil, vinegar, and seasonings -- the making of a good vinaigrette is in fact an elusive art, even for accomplished home cooks. Perfect Vinaigrettes finally unveils the mystery of making a fabulous dressing.The book's 60 recipes range from the most fundamental and familiar -- oil-and-vinegar, or lemon-and-cream -- to more complex concoctions: Herbed Lemon-Caper Sauce for grilled veal; Orange Vinaigrette for barbecued pork; Olive, Herb, and Tomato Vinaigrette for grilled sea bass; Raspberry-Orange Vinaigrette for an elegant wild rice salad. Also included are tantalizing creations by renowned chefs, such as Ariane Daguin's Gascony Vinaigrette, to be served with a duck salad; Andre Solmer's tangy Lutece Vinaigrette with a hint of onion and Tabasco; and three-star chef Pierre Gagnaire's Fruited Eggplant Vinaigrette for prawns or lobster tails.

Perfect Vinaigrettes also features the elegant photography of Zeva Oelbaum, making this essential book a stylish addition to any home cook's library.

Language: English

Pages: 112

Format: Hardcover

Release: September 13, 1999

ISBN 13: 9781556709432

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