House of Vinegar
The Power of Sour, with Recipes [A Cookbook]
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- 125,00 kr
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- 125,00 kr
Publisher Description
An exploration of the acid bite of vinegar and how it influences and elevates all aspects of cooking, from a James Beard award-winning chef and vinegar evangelist, with 80 recipes for vinegars and dishes that use them.
From owning a Bon Appétit Best New Restaurant to being a Food & Wine Best New Chef to winning a James Beard award, Jonathon Sawyer has earned almost every food world accolade. In House of Vinegar, his fascinating and compelling chef's take on using vinegar, he utilizes acid to revolutionize dishes by enhancing and balancing flavor. Starting with the history of vinegar, he describes how to make your own vinegars at home, followed by preparations for use in vinaigrettes, sauces, marinades, braises, desserts, and even drinks--dishes like Monday Night Pork Chop with Salsa Verde, Smoky Peach Confit Chicken Wings, Sea Scallop Ceviche, and Olive Oil and Vinegar Gelato. With his unique and engaging voice, Sawyer helps professionals and home cooks alike understand how to channel the power of sour.
PUBLISHERS WEEKLY
Sawyer, chef of Cleveland's Greenhouse Tavern, assembles 80 recipes in this enlightening cookbook as he instills two important lessons: anything that ferments can be the base for a vinegar, and vinegars can complement nearly any dish, from appetizer to nightcap. The opening chapter offers instructions for creating 11 different types of vinegars, some of which are easy (malt vinegar, after all, is beer in a jar, plus time); for the brave, there is a prosciutto-scotch vinegar, with the liquor diluted to achieve fermentation and given three months to properly age. The second chapter focuses on pickling techniques, with sauerkraut at one end of the tangy spectrum and Bavarian black grape pickles at the other. Vinegar-based sauces, both cold and hot, are explored, as is the art of brining. Beer-can chicken is elevated by having the bird soak for a day in a beer and vinegar brine with garlic and brown sugar. Other standout entrees include foie-gras steamed clams, and ratatouille Ni oise made with shishito peppers and a red wine vinegar. A fascinating chapter on cocktails includes an orange-vinegar Sazerac, as well as a bourbon ginger baby with the unlikely trio of bourbon, white wine vinegar, and cucumber. A condiment that dates back to ancient Babylon proves to be as vital as ever in this refreshing collection.
