Chiarello begins his book with information about olive oils and the industry in his home state of California, and describes the process for making and using flavoured olive oils. This is followed by a set of flavoured oil recipes from Roasted garlic paste and oil to cold infused oils including Citrus flavored oil and Garlic flavored oil and then on to warm infused oils including Dried mushroom or chili oil or Herb or spice flavored oils.
The remainder of the book is divided into chapters featuring recipes for utilising particular types of oils, such as the 'Basil olive oil' chapter which features some great recipes such as Grilled halibut with basil-orange marinade and a killer Basil-garlic mayonnaise. The 'Oregano olive oil' chapter has a really nice Spiedini of prawns with pancetta and oregano dressing and Pappa al pomodoro, but if I were you the first thing I'd do with oregano oil is use it when you are roasting pumpkin - a combination made in heaven.
This is one of those great cookbooks where it doesn't really matter which page you turn to, there's something there for you. Whether that is the Pork tenderloin with molasses, bacon and porcini vinaigrette or the Warm goat cheese and pancetta salad both featuring porcini oil, or the Swordfish with mediterranean tomato sauce and linguini which uses pepper olive oil, it's all delicious. And there are just enough glossy and beautifully photographed pictures to whet the appetite of anyone not wanting to read through the recipes - you will not be disappointed.
Recommended for foodies and for any cooks willing to go that little bit further for a better result.
- Kath
No comments:
Post a Comment