Flavored Oils: 50 Recipes for Cooking with Infused Oils

The owner/chef of Napa Valley's Tra Vigne restaurant, Chiarello shares his wisdom about those darlings of today's ambitious cooks, flavored oils. No secret to anyone who's dined in an upscale restaurant within the last 10 years, oils flavored with herbs (or fruit, garlic or porcini) add complexity to many dishes. Chiarello's detailed advice on their judicious use includes instructions for infusions that are careful yet not fussy (e.g., be sure to rinse cloths thoroughly before using them as filters, lest the taste of a detergent be imparted). Noting that commercially prepared flavored oils are also available, he offers simple and clear recipes (the Garlic Smashed Potatoes are particularly tempting) in which plain olive oil can be substituted for the jazzier variations. The festive book design and close-up color photos match Chiarello's cheery tones. Author tour. (May)