Over 75 delicious recipes and tips on how to season and cook with the finest oils and vinegars. Just as with any ingredient, the flavors in oils and vinegars must complement the foods they are paired with in order to bring out their subtleties. In this sublime recipe collection for the oil and vinegar aficionado you’ll discover which types (and flavors) to use to make classic appetizers like Beef Carpaccio with Gorgonzola and Walnuts, refreshing salads, such as "Dama Bianca," and exceptional pasta dishes, like Orecchiette with Chickpeas. You’ll learn how to make delicate, refined fish dishes, such as Poached Turbot with Watercress Oil and aromatic meat dishes, including Pork Roast Braised with Milk and Fresh Herbs. You’ll also be able to put your baking skills to the test with Potato and Gorgonzola Focaccia before tucking into one of the sublime desserts, including an incomparable Olive Oil Ice Cream. Finally, you'll discover the secrets of divine dressings, magnificent marinades, and classic cocktails, which you could always make with your wonderful new homemade vinegar. Over 75 delicious recipes and tips on how to season and cook with the finest oils and vinegars.  Ursula Ferrigno is an acclaimed food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine. She toured the US, running classes in all Sur la Table stores, is consultant chef to Caffè Nero and has made many appearances on BBC TV. The author of more than 25 cookery books, Ursula has also written for Olive , BBC Good Food , The Observer and Taste Italia .