Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own - Hardcover

Turkell, Michael Harlan

Hardcover

ISBN 10: 1419724177 ISBN 13: 9781419724176

Publisher: Abrams Books, 2017

Synopsis

Winner of the IACP Cookbook Award for Culinary Travel

In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, 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. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and many others. Dishes 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. Featuring lush color photographs by the author, Acid Trip is a captivating story of an obsession and an indispensable reference for any food lover who aspires to make and cook with the best ingredients.

About this title

About the Author

Michael Harlan Turkell is an award-winning food pho­tographer and cookbook author. He has photographed many prominent chefs’ cookbooks and hosts The Food Seen podcast on Heritage Radio. He lives in Brooklyn, New York.

Review

“In Acid Trip, Michael Harlan Turkell deep-dives into an underrated ingredient: vinegar. He tours the world sampling varieties, tossing in tips for making your own, surprising uses (pies, cocktails), and recipes from chefs like April Bloomfield and Daniel Boulud.” (Real Simple)

“There’s a lot more to vinegar than you might think, but you shouldn't be intimidated by cooking with the sour stuff. Photographer and cookbook author Michael Harlan Turkell traveled the world researching vinegar traditions, collecting recipes from famed chefs like Daniel Boulud, April Bloomfield, Massimo Bottura, and more along the way.” (Food52)

“Michael Harlan Turkell takes us on a trip around the world to learn about vinegar production.”  (KCRW's Good Food with Evan Kleinman)

“Michael Harlan Turkell, who spent a year traveling around the world researching vinegars...shows us all how a taste of vinegar can reveal a place as well as a sip of fine wine.” (AFAR)

“For this comprehensive (and borderline obsessive) treatise on vinegar, Brooklyn-based photographer and writer Michael Harlan Turkell visited Austria, Italy, France, and Japan to report on the pantry staple—and gathered 119 recipes from the likes of Eric Ripert and April Bloomfield.” (Modern Farmer)

“Award-winning food photographer and writer Michael Harlan Turkell’s new book takes you on a trip so powerful your head will spin (with gustatory delight, that is).” (Food Republic)

“Get Acid Trip and explore Turkell’s world of cooking with vinegar. It will broaden your culinary horizons!” (The Hour)

“As any well-seasoned chef will tell you, balancing the acidity in a dish is as important as balancing saltiness or sweetness. With Acid Trip, Michael Harlan Turkell adds to our bookshelves in an astonishingly thorough and gorgeous way, tracing the culinary roots of vinegar from the dawn of cooking to modern cuisine around the globe. With recipes from Turkell and a host of great chefs, this book is destined to become as vital to your kitchen as vinegar is to a chef’s pantry." (J. Kenji López-Alt managing culinary director of Serious Eats and author of The Food Lab)

“Acid Trip is not just an ebullient love letter to a complex ingredient that the vast majority of us take for granted, it’s an epic on a grand scale—a textured patchwork of history, personal narrative, recipes, and imagery that leads us to a deeper appreciation of vinegar in all its forms and uses." (Amanda Hesser and Merrill Stubbs founders of Food52)

“At first glance you might think this is a book about a single mode of flavor. If so, you would be mistaken. This is a book about infinite rivulets of flavor. It’s a book about going deeper—deeper into cooking, deeper into history—in the same way that vinegar itself uses time and air and liquid to usher us deeper into deliciousness. Michael Harlan Turkell has delivered an essential volume that deserves a permanent, sauce-spattered place in your kitchen library.” (Jeff Gordinier Food & Drinks Editor, Esquire)

Edition details

• Publisher: Abrams Books
• Publication date: 2017
• ISBN 10: 1419724177
• ISBN 13: 9781419724176
• Binding: Hardcover
• Language: English
• Number of pages: 320