Cooking Books -> Sauces
Perfect Vinaigrettes: Appetizers to Deserts
Stewart, Tabori & Chang
Published: October 1999
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A great vinaigrette is a simple yet sublime component of countless appetizers, salads, main courses, and even some desserts. Tossed with salad greens, drizzled over warm poached fish, pooled around a nest of steamed vegetables,
marinating a roast, or glossing a plateful of sliced potatoes, vinaigrette sauces jazz up the most elementary foods. At first glance one of the easiest things to accomplish in the kitchen-just a swirl of oil, vinegar, seasonings, and perhaps some herbs
and mustard - the making of a good vinaigrette seems to be an elusive art, even for the most accomplished home cooks.
Perfect Vinaigrettes will unveil the mystery of making a good dressing, endowing home cooks with the confidence and the skills
for turning out wonderful, memorable vinaigrettes for every meal. Here are sixty recipes, ranging from the most fundamental oil-and-vinegar or lemon-and-cream vinaigrettes to more complex sauces-a Piquant Parsley-Caper Vinaigrette for grilled, broiled,
or braised meats; an Orange Vinaigrette for roast pork or barbecued chicken; a Black Olive, Herb, and Tomato Vinaigrette for grilled sea-bass; an Oolong Tea Vinaigrette for a water-melon and Roquefort salad; a Raspberry-Orange Vinaigrette for an elegant
wild rice salad-many the creations of renowned chefs. Included among the tantalizing specialty vinaigrettes are Ariane Daguine's Dijon-Shallot Vinaigrette, to be served with a Gascony duck salad; Andr Soltner's tangy Lutce Vinaigrette, with a hint of
onion and Tabasco; and three-star chef Pierre Gagnaire's Fruited Eggplant Sauce for prawns or lobster tails.
About the Author
Linda Dannenberg is the noted author of Alain Ducasse: Flavors of France, French Tarts, Paris Bistro Cooking, Paris
Boulangerie-Ptisserie, and other books exploring French food, lifestyle and design. She writes frequently for The Wine Spectator, Town & Country, Victoria, and House Beautiful. Zeva Oelbaum is an accomplished still life and food photographer based in New
York. She has photographed such books as The Vegetarian Table: India, Creole Flavors, Wild Fish & Game Cookbook, and The Cake... read more
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, seasoning, and perhaps some
mustard and herbs-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; Earl-Grey Tea Vinaigrette for a
watermelon-Roquefort salad; Raspberry-Orange Vinaigrette for an elegant wild rice salad. Nestled among them are tantalizing creations by renowned chefs, such as Ariane Daguin's Gascony Vinaigrette, to be served with a duck salad; Andr Soltner'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.
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