From classic balsamic and red wine vinegars to innovative elixirs infused with fruit, savory, and herbal essences, flavored vinegars are as perfect for gift-giving as they are for enlivening favorite dishes. In Flavored Vinegars—an enticing companion volume to the best-selling Flavored Oils —acclaimed chef Michael Chiarello proves once again that great food can be pure simplicity: it's as easy as drizzling a few drops of balsamic vinegar on a ripe slice of melon or brushing mango vinegar on fish as it goes to the grill. Heady and aromatic, a flavored vinegar intensifies the taste of many dishes without added fat or calories. This delectable collection includes over 50 quick and easy recipes for making and using a fabulous array of vinegars to create inspired appetizers and salads, pastas and entrees, marinades, and even desserts. Brimming with inventive ideas and vibrant, full-color photographs, Flavored Vinegars provides all the inspiration to add a tasty accent to any meal.
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Book Description
Editorial Reviews
About the Author
Michael Chiarello -- chef and owner of the acclaimed Tra Vigne restaurant in the Napa Valley -- is the creator of Consorzio, a popular line of flavored oils and vinegars.
Penelope Wisner is the co-author, with Michael Chiarello of Chronicle's Flavored Oils (over 40,000 copies sold).
Daniel Proctor is a San Francisco-based photographer whose previous book credits include The Il Fornaio Baking Book and Flavored Oils.
Penelope Wisner is the co-author, with Michael Chiarello of Chronicle's Flavored Oils (over 40,000 copies sold).
Daniel Proctor is a San Francisco-based photographer whose previous book credits include The Il Fornaio Baking Book and Flavored Oils.
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Most Helpful Customer Reviews
10 of 10 people found the following review helpful:
5.0 out of 5 stars
Essential guide for creating and using your own vinegars.,
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This review is from: 10-Pak Flavored Vinegars: Flavored Vinegars: 50 Recipes for Cooking with Infused Vinegars (Paperback)
As an avid chef, herb gardener and creator of decorative oil and vinegar bottles, I am always searching for a recipes to create my own vinegar infusions. When I came across this book I knew I had found the source I was looking for. The author covers all bases from how to make your own infusions to what to do with them once you have created them. He divides the book into different types of vinegars like fruit, classic, savory, herbal and balsamic, the latter of which no one can make since only true balsamic comes from Modena,Italy, but its inclusion is necessary and his recipe for roasted polenta with mushrooms and balsamic sauce is well worth the price of the book. There is also some fun facts and history. If you are looking for ideas of what to do with all that overgrown tarragon and rosemary in your garden, this book is for you.
Beth Powanda www.impressedglasswaredesigns.com
9 of 9 people found the following review helpful:
5.0 out of 5 stars
Simple, Clean and Great Tasting!,
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This review is from: 10-Pak Flavored Vinegars: Flavored Vinegars: 50 Recipes for Cooking with Infused Vinegars (Paperback)
Our entire immediate family enjoys making homemade gifts for friends and other family members. Homemade vinegars are great. This book is straight forward and is so easy to understand. Would recommend this book even for most jaded cook who has watched hours of food tv programs!
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Great flavors,
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This review is from: 10-Pak Flavored Vinegars: Flavored Vinegars: 50 Recipes for Cooking with Infused Vinegars (Paperback)
I love this book. Every recipe I tried has turned out well. My first vinegar was the mango that Michael Chiarello says is the best seller in his shop. It is delicious. A dollop included in a regular vinaigrette for spinach salad leaves everyone wondering what that exotic and wonderful flavor is. The raspberry vinegar is delicious. And I'm not a raspberry fan. The "secret" for most of these vinegars seems to be that they are tart AND sweet, due to the addition of Michael's special vanilla syrup (recipe in book). I put a drizzle of the raspberry vinegar over my Greek yogurt yesterday morning. Yum!
Following the vinegars are recipes for everything from salads to main courses to desserts. I haven't tried those because I've been happy using the vinegars in my usual dishes.
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Inside This Book
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First Sentence:
We have taken vinegar for granted for so long, we have forgotten to wonder what it is and what its characteristics might be. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
savory vinegars, roasted garlic vinegar, rice flour coating, nonmetallic lid, mango vinegar, traditional balsamic vinegar, cup champagne vinegar, balsamico tradizionale, percent acidity, fruit vinegar, balsamic sauce, commercial vinegar, making vinegar, tablespoon finely chopped garlic, vinegar making, herbal vinegar, taste for balance, more vinegar, canned chicken broth, nonreactive bowl, nonreactive saucepan Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef's Notes, New Mexican, Tra Vigne New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
We have taken vinegar for granted for so long, we have forgotten to wonder what it is and what its characteristics might be. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
savory vinegars, roasted garlic vinegar, rice flour coating, nonmetallic lid, mango vinegar, traditional balsamic vinegar, cup champagne vinegar, balsamico tradizionale, percent acidity, fruit vinegar, balsamic sauce, commercial vinegar, making vinegar, tablespoon finely chopped garlic, vinegar making, herbal vinegar, taste for balance, more vinegar, canned chicken broth, nonreactive bowl, nonreactive saucepan Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef's Notes, New Mexican, Tra Vigne New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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