The good cook's book of oil & vinegar with more than 100 recipes / Michele Anna Jordan ; foreword by M. F. K. Fisher ; illustrations by Michel Stong.

Format:

Book

Author/Creator:

Jordan, Michele Anna.

Contributor:

Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992, writer of foreword.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Vinegar).

Oils and fats, Edible.

Dietary Fats.

Medical Subjects:

Dietary Fats.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xxiii, [1], 264 pages ; illustrations ; 18 cm

Other Title:

Oil & vinegar

Place of Publication:

Reading, Mass. : Addison-Wesley Publishing Company, 1992.

Contents:

1. All about Oils. What is Oil?; The Question of Saturation; Fats and Health; The Marketing and Mismarketing of Oils; The Manufacture of Vegetable Oils; Olive Oil-The Golden Glory of Civilization; You take Olives and You Press Them; Varieties of Olive Oils; Olive Oil and Health; Flavored Oils; Essential Oils; Oil Tasting; Cooking Techniques

2. All about Vinegar. What is Vinegar?; History; How Vinegar is Made; Making Vinegar at Home; Levels of Acidity; Flavored Vinegars; Vinegar Tasting; Cooking with Vinegar; Balsamic vinegar and the Alchemy of Time

3. The Annotated Oil & Vinegar Cookbook. A Glossary of Commercial Oils & Vinegars

4. An Oil & Vinegar Cookbook. Cooking with Specialty Oils: Little Recipes; Breads; Soups; Vegetables; Condiments & Sauces; Desserts. Cooking with Vinegar: Little Recipes; Soups; Main Courses; Vegetables; Condiments; Flavored Vinegars; Sauces; Desserts. The Union of Opposites:Little Recipes; Appetizers; Soups; Main Courses; Vegetables; Salads; Vinaigrettes; Sauces.

Notes:

"Aris books."

Cover design by Diana Coe. Text design by Karen Savary.

"First printing, September 1992."

Text printed in black and green.

Includes bibliographical references (pages 248-250) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

ISBN:

0201570750 (paper) :

9780201570755

OCLC:

968159209