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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 – August 8, 2017
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Up until reading this I think I used vinegar to make milk sour and in my potato salad recipe. And I'd used it when cleaning glass. Plus I remember my mom using it when she canned pickles. I now have a whole new world of possibilities ahead of me.
I'd never thought of making my own vinegar so this was the first 'eye opener.' And then there are the different kinds...apple pie, banana, hot toddy, and red eye to name of few.
Next you're led through recipes including Fried Egg with a Spoonful of Vinegar, Red Snapper and Mushrooms in a Port Reduction, Duck Duck Booze and Balsamic Zabaglione with Peaches in Champagne Vinegar.
You'll have the opportunity to follow the author as he travels the world, dines in enchanting locales with inventive chefs and shares photos of restaurants, entrees and deserts. The recipes are easy to read and most ingredients can be easily found.
I can't wait to go to The Spotted Pig in New York City and try their Fish and Thrice-Cooked Chips and No. 9 Park in Boston. But until I can, I'm going to try my hand at making them here at home.