|Michael Harlan Turkell. Daniel Boulud, foreword.|
|Pages/Publication Date:||320 / 2017|
Sure, wine has a rich worldwide history, but so does its humbler cousin, vinegar. An avid maker of vinegars at home, Michael Harlan Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. The dishes here range from simple to sophisticated, and include Fried Eggs with a Spoonful of Vinegar, Sweet & Sour Peppers, Balsamic Barbecued Ribs, Poulet au Vinaigre, Tomato Tarragon Shrub, and even Vinegar Pie. Turkell also details methods for making your own vinegars with bases as varied as wine, rice, apple cider, and honey.