Vinegar Revival Cookbook - by Harry Rosenblum (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>The next frontier in fermenting and home brewing is vinegar: the essential ingredient for enhancing your home cooking. </b>Just about everyone has at least one bottle of vinegar in the pantry, but not many realize how much better the homemade kind tastes--the flavor is incomparable. And it's easy make; all you need is a bottle of your favorite alcoholic beverage, a starter (or mother of vinegar), and a few weeks of hands-off time. <p/> <i>Vinegar Revival</i> shows you how to use homemade or store-bought vinegar--made from apple cider, beer, wine, fruit scraps, herbs, and more--to great effect with more than 50 recipes. Here are drinks and cocktails (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 dessert (Vinegar Pie and Balsamic Ice Cream). Whether you want to experiment with home brewing or just add a little zing to your meals, <i>Vinegar Revival</i> demystifies the process of making and tasting vinegar.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>The author . . . provides vinegar lore and plenty of recipes for food and drinks that depend on vinegar for their verve. Preserved clams, squash steamed over vinegar and pork chops in vinegar sauce are keepers. <br><b>--<i>New York Times</i><br></b><br>While a section of the book is devoted to the culinary applications of homemade vinegars, the subject matter crosses over to the drinks world to appeal to avid home brewers, DIY-inclined wine drinkers and home bartenders alike . . . <i>Vinegar Revival</i> seals its place on [our] list with its imaginative selection of pickles--including one very choice cocktail onion for your next Gibson. <br><b>--PUNCH<br></b><br>If you don't have an appreciation for this pantry staple, Harry Rosenblum will convince you otherwise. The co-founder of the Brooklyn Kitchen and the Meat Hook covers everything from buying and making your own vinegar to using it in cocktails, sauces, entrees and even desserts in his first book. <br><b>--<i>am New York</i><br></b><br>Rosenblum wrote the book on [vinegar making] . . . He aims to inform people about vinegar as well as empower them to start making their own. <br><b>--<i>Food and Wine</i><br></b><br>[Even] if you're not interested in fermenting and bottling your own vinegar, store-bought will work just fine in many of the book's 50 recipes . . . This is a good cookbook for the home brewer or anyone who loves to experiment in the kitchen. <br><b>--<i>The Advocate</i><br></b><br><i>Vinegar Revival</i> is the culmination of Rosenblum's years of crafting and creating homemade vinegars. In addition to the recipes, he includes an interesting chapter that demystifies the process of making and tasting vinegar, a list of resources, and a list of some of his favorite stores in the country that carry good-quality vinegar. Although this is Rosenblum's first book, he is a seasoned professional in the culinary world. --<i>The Republican Journal</i> <p/><i>Vinegar Revival</i> tells how to make vinegar from scratch and also gives good ideas about using it. <br><b>--<i>Bangor Daily News</i></b><br><p/><br></br><p><b> About the Author </b></p></br></br>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 <i>Feast Yr Ears</i>. Rosenblum lives with his family in Brooklyn.
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