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BOOKS > A Gourmet Guide to Oil and Vinegar

A Gourmet Guide to Oil and Vinegar
Cooking Library > Ingredients > Spices • Herbs • Sauces
A Gourmet Guide to Oil and Vinegar
저자/역자Ursula Ferrigno ; photography by Jan Baldwin
언어영어
출판사Ryland Peters & Small
연도2014
Cooking Library 2F
서가위치

목차

introduction

PART ONE: Oils

a 6,000-year history

olives and the Holy Land

how olives grow

extracting olive oil

the New World

types of oil

cooking with oil

an introduction to oil tasting

tasting notes

olive oil and health

PART TWO: Vinegars

introduction vinegar

types of vinegar

tasting notes

making vinegar

PART THREE: Recipes

appetizers

salads and soups

pasta and lighter bites

fish

meat and poultry

accompaniments, sauces and spreads

bread and crackers

desserts

cocktails, marinades and infusions

sources and suppliers and picture credits

cocktails, marinades and infusions

index

cocktails, marinades and infusions

acknowledgments

cocktails, marinades and infusions

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