Flavored Vinegars: 50 Recipes for Cooking with Infused Vinegars (Paperback)

~ (Author), Penelope Wisner (Author), Daniel Proctor (Photographer) "We have taken vinegar for granted for so long, we have forgotten to wonder what it is and what its characteristics might be..." (more)
Key Phrases: savory vinegars, roasted garlic vinegar, rice flour coating, Chef's Notes, New Mexican, Tra Vigne (more...)

Editorial Reviews

Product Description

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. This collection of more than 50 delectable, quick-and-easy recipes features inventive ideas for entrees, pasta dishes, marinades--even desserts. 26 color photos.

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.

Product Details

• Paperback: 96 pages
• Publisher: Chronicle Books; First Edition edition (March 1, 1996)
• Language: English
• ISBN-10: 0811808726
• ISBN-13: 978-0811808729
• Product Dimensions: 8.5 x 7.9 x 0.5 inches
• Shipping Weight: 9.6 ounces
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #342,849 in Books (See Bestsellers in Books)

Customer Reviews

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., December 27, 2004

By	Beth Powanda (Santa Cruz, CA USA) - See all my reviews (REAL NAME)

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!, June 23, 2001

By	J. Sferrazzo (Milpitas, CA United States) - See all my reviews (REAL NAME)

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!

4.0 out of 5 stars Nice Vinegar Recipes, December 6, 2008

By	Susan Batz (San Anselmo, CA) - See all my reviews (REAL NAME)

Amazon Verified Purchase

This is a good little book if you want to make your own vinegars or to give them as gifts. I thought they would last longer, but I guess that's no one's fault. I like the book.