Oils: Using nature's fruit, nut and seed oils for cooking, dressings and marinades

by Ursula Ferrigno

Culinary oils are ingredients that need to be understood in order to be enjoyed at their best. Learn more about each oil’s unique flavor profile and qualities and put them to use in one of the delicious recipes included, from Asian-style salads to Mediterranean fish dishes.

Culinary oils are ingredients that need to be understood in order to be enjoyed at their best. Learn more about each oil’s unique flavor profile and qualities and put them to use in one of the delicious recipes included, from Asian-style salads to Mediterranean fish dishes.

There is so much more to oils than simply frying. In the invaluable cookbook, chef Ursula Ferrigno looks at some of the key oils and explains their characteristics, health benefits and origins, as well as their use in cooking. There are also more than 30 recipes here to whet the appetite. Just as with any ingredient, the flavors in oils must complement the foods they are paired with in order to bring out their subtleties. To that end, you’ll discover which oils to use to make classic appetizers, like Beef Carpaccio with Gorgonzola and Walnuts, refreshing salads, such as ‘Dama Bianca’, and exceptional pasta dishes, like Orecchiette with Chickpeas. You’ll learn how to make delicate, refined fish dishes, such as Poached Turbot with Watercress Oil and aromatic meat dishes, including Pork Roast Braised with Milk and Fresh Herbs. You’ll also be able to put your baking skills to the test with Potato and Gorgonzola Focaccia before tucking into one of the sublime desserts, including an incomparable Olive Oil Ice Cream. Finally, you'll discover the secrets of delicious dressings and marinades.

64 pages, Hardcover

Published September 20, 2016

About the author

Ursula Ferrigno is an acclaimed food writer and chef who embodies the Italian and Mediterranean passion for good food made from the freshest natural ingredients. She specialises in Italian, vegetarian, baking, and gluten-free recipes.
Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine. She toured the US, running classes in all Sur la Table stores, is consultant chef to Caffè Nero and has made many appearances on BBC TV. The author of more than 18 cookery books (including Cucina Siciliana for Ryland Peters & Small), Ursula has also written for Olive, BBC Good Food, The Observer and Taste Italia.

Reviews

[Becky · Rating 3 out of 5]

Mne sa osobne hlavne páčil začiatok knihy, kde boli vypísané oleje, ktoré existujú a ich možné použitie. Napríklad by ma nenapadlo, že existuje olej z citrusov (človek sa učí celý život ...). Inak samotné recepty neboli žiaden zázrak plus je ich pomerne málo.

[Martina Kovaříková · Rating 2 out of 5]

Upřímně, přemýšlela jsem, jestli dát dvě nebo tři hvězdičky, ale nakonec jsem se rozhodla pro dvě. Hlavní důvod je, že si nejsem jistá, že cena odpovídá tomu, co kuchařka přináší. Nápad přiblížit lidem různé druhy olejů a k čemu se dají použít, je super, a úvod byl rozhodně zajímavý. Na druhou stranu si nejsem jistá, jestli informace o olejích jsou dostačující. A receptů v knížce také moc není, o to méně které bych někdy chtěla zkusit, i když knížka samozřejmě obsahuje i takové, které zkusit chci! Když se ale na kuchařku dívám v širším kontextu, nejsem si zcela jistá, jestli bych za ni chtěla zaplatit těch asi 270Kč či kolik stála za plnou cenu. Já ji měla jako dárek k jiné objednávce a tedy si nemůžu stěžovat. Ale asi bych do ní nešla, vybírat si kuchařku v obchodě - kupováno v době epidemie koronaviru přes eshop a nemohla jsem tedy pořádně nahlédnout.