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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