Perfect Vinaigrettes: Appetizers to Desserts

by Linda Dannenberg and Dannenberg

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1556709439
• ISBN13: 9781556709432
• Release Date: September 1999
• Publisher: ABRAMS
• Length: 112 Pages
• Weight: 1.15 lbs.
• Dimensions: 0.6" x 6.3" x 9.8"

Customer Reviews

Great resource, lots of ideas

I think this is a great resource for salad and dressing ideas. I use the coleslaw recipe all the time and people rave about it. The quickie Caesar vinaigrette is also very good. Well worth buying!

Tired of Store Bought Dressings?

"If you know how to prepare a vinaigrette, then you know how to cook" Stephanie Sedgwick quoted from "Perfect Vinaigrettes Appetizers to Desserts"Although great vinaigrettes seem to be somewhat of a lost art (especially in today's world of pre-made dressings). Linda Dannenberg leads the way for any that are eager to learn the necessary techniques of making perfect vinaigrettes.In her beautifully done book "Perfect Vinaigrettes Appetizers to Desserts" Dannenberg takes the mystery out of preparing perfect vinaigrettes by walking the reader step by step through the process. Broken down into easy to read sections the book is a great starter for the beginner cook or an excellent reference for the more advanced. Perfect Vinaigrettes is not at all overwhelming, in fact it is a fairly small book. I found that the recipes were very easy to follow, and the accompanying photography excellent. There are many things that I like about this book, but what I liked best is the different stages it goes through in explaining to the reader how to prepare a truly great vinaigrette. In her introduction Dannenberg starts off by pointing out some of the philosophy behind making vinaigrettes and states that "something as simple as mixing oil, vinegar, and seasonings is often very difficult even for the best of cooks". Even though a vinaigrette has the potential for disaster, Dannenberg ensures you that all you need to know to create a perfect vinaigrette is elementary, the quality of your ingredients and the proportion. Putting aside the philosophy of vinaigrettes, Dannenberg then goes into great detail describing the different components that make up a perfect vinaigrette. I found this to be an excellent section of the book, and aptly titled "The Vinaigrette Pantry". It is here that the reader will find such excellent information as to what purpose a particular ingredient serves, and recommended brands to use. An especially nice touch was the addition of an appendix (near the back of the book) of quality food purveyors where the reader can obtain the recommended brands.The rest of the book is devoted primarily to the preparation and use of various types of vinaigrettes. Beginning with the most basic vinaigrettes, the book builds on this base throughout the book as it progresses towards the more advanced vinaigrettes. With over sixty excellent vinaigrette recipes through the book (many of the recipes are from top chefs from around the country) the book is an excellent resource for new vinaigrette ideas. Even if you don't feel very comfortable with the more advanced vinaigrettes, the beginning vinaigrettes will give you good base of simple vinaigrettes that you can try different variations with, and still achieve a great vinaigrette. Perfect Vinaigrettes is an excellent book and offers a refreshing look at vinaigrettes, salads, and their preparation. If you are tired of the store bought dressings I highly recommend Linda Dannenberg's