Oils, Vinegars and Seasonings

by Jill Norman

Part of a series of books for those interested in cooking and food. This book examines seasonings such as oils and vinegars, essences and pastes, mustards and peppers. Seasonings such as oils and vinegars, essences and pastes, mustards and peppers should be essential constituents in every good cook's list of ingredients, since these are the items that give a particular dish its unique character and flavour. In this book there are recipes of tapenade, Roman bear soup, turkey and avacado salad, spinach with sesame and miso, and fruit vinegars. The author has also written "The Complete Book of Spices".

48 pages, Hardcover

First published April 1, 1992

About the author

Jill created the Penguin Cookery Library in the 1960s and 1970s, bringing many first-class authors to the list. She has since become a Glenfiddich trophy winner in her own right, and is a leading authority on the use of herbs and spices. She is the literary trustee of the Elizabeth David estate, and worked with Mrs David for many years.