Vinegar Revival Cookbook: Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars

Vinegar Revival Cookbook Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars

The following boondocks in aging and home preparing is vinegar: the fundamental element for improving your home cooking. Pretty much everybody has at any rate one container of vinegar in the storeroom, yet very few acknowledge how much better the natively constructed kind tastes—the flavor is unique. What's more, it's simple make; all you require is a container of your number one mixed refreshment, a starter (or mother of vinegar), and half a month of hands-off time.

Vinegar Revival tells you the best way to utilize custom made or locally acquired vinegar- - produced using apple juice, brew, wine, organic product scraps, spices, and that's only the tip of the iceberg - to incredible impact with in excess of 50 plans. Here are beverages and mixed drinks (Strawberry Rhubarb Shrub, Switchel, and Mint Vinegar Julep), pickles (Cured Grapes and Pickled Whole Garlic), sauces and vinaigrettes (Roasted Hot Sauce and Miso-Ginger Dressing), mains and sides (Saucy Piquant Pork Chops and Roasted Red Cabbage), and sweet (Vinegar Pie and Balsamic Ice Cream). Regardless of whether you need to try different things with home fermenting or simply add a touch of punch to your dinners, Vinegar Revival demystifies the way toward making and tasting vinegar.

About the Author

HARRY ROSENBLUM is the co-owner of The Brooklyn Kitchen, a specialty kitchen supply store and grocer in Williamsburg that offers quality tools, technique-based cooking classes, and locally-sourced groceries. He is also the co-founder of The Meat Hook, a whole animal butcher shop that specializes in local meat from small family farms, and the host of the Heritage Radio Network podcast Feast Yr Ears. Rosenblum lives with his family in Brooklyn

This book was most helpful in making wonderful vinegars. I no longer purchase store bought raw vinegar. My favorite home vinegars are Medjool Date, Honeycrisp Apple, Dark Raisin, and Red Raspberry. My pantry is now complete with Vinegar for our family and for gifts. I have two gallon jars of fermenting vinegar in the pantry at all times. The "Mother" of each variety is stored in a "Mother Hotel" wide mouth jar to make the next batch. If you know how to make Kombucha, you can make vinegar! --Charlie

This is a really beautiful book: great photography, heavy paper pages. The recipes and writing are lovely too. One of those "experiences" as much as a cook book if you know what I mean. I have so many chefs and foodies in my life, I think the drill down on vinegars will be a unique and appreciated gift for people who already do so much in the kitchen. It's Nice! --eMull 

Great book, lovely photographs. --Gunilla Mullay 

Download Cooking Ebook Vinegar Revival Cookbook Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars | 128 Mb | Pages 160 | EPUB | 2017

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