Synopsis
Fresh and flavorful vinegars made right in your own kitchen.
Split into two sections, this compact guide offers simple instructions for making vinegars and using them too. Pick from a wide range of options and follow the steps for flavors such as raspberry and seven pepper. Then, use your vinegars in the 25 provided recipes, some of which include:
- Pork Chops Dijon with Shallot Vinegar
- Szechuan Chicken Salad
- Chicken Braised with Basil Vinegar
- Baked Clams Oreganata
- Baked Brussel Sprouts with Herb Vinegar
- Peach Vinegar Pie
Delicious and versatile, homemade vinegar can make a great gift and be customized to a person’s unique liking.
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About the Author
Glenn Andrews is a contributor for Storey Books titles including: Making & Using Flavored Vinegars. Storey Country Wisdom Bulletin A-112 and Salsas!. Storey Country Wisdom Bulletin A-176, Growing & Using Cilantro, Growing and Using Garlic, Storey Country Wisdom Bulletin A-183, Basic Bread Baking, Storey Country Wisdom Bulletin A-198, Growing & Using DILL, Growing and Using TARRAGON, Storey Country Wisdom Bulletin A-195, Storey Country Wisdom Bulletin A-200 and Making European Breads. Storey Country Wisdom Bulletin A-172
From the Back Cover
Since the 1973 publication of Storey's first Country Wisdom Bulletin, our commitment to preserving the arts, crafts, and skills of country life has never wavered. We now have more than 200 titles in this series of 32-page publications, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Storey's Country Wisdom Bulletins contain practical, hands-on instructions designed to help you master dozens of country living skills quickly and easily. From traditional skills to the newest techniques, Storey's Bulletins provide a foundation of earth-friendly information for the way you want to live today.
"About this title" may belong to another edition of this title.
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Making & Using Flavored Vinegars: Storey's Country Wisdom Bulletin A-112
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