Synopses & Reviews
Vinegar is versatile!
And this book covers it all --
-- Directions for buying, making, and flavoring inexpensive, easy-to-make vinegars -- dozens of ideas for combination herb, spice, vegetable, and flower vinegars
-- Recipes for using flavored vinegars -- just a splash for exhilarating basic vinaigrettes, fruit and vegetable salsas, flavorful and tenderizing marinades, spicy dessert sauces, and many more.
-- Gift packaging ideas and customized labels
-- Step-by-step instructions for growing flavorful herbs indoors and out
-- Household uses and hints -- more than 100 home uses for vinegar, including polishing chrome, prolonging the life of cut flowers, and preparing natural beauty treatments
This book features directions for preparing and flavoring vinegars using herbs, spices, flowers, and vegetables. Maggie Oster explains the entire process, from growing herbs indoors and out to creating gift packaging and customized labels to using herbal and flavored vinegars in more than 100 recipes, such as Chicken Breasts in Vinegar-Cream Sauce, Monkfish with Lemon Herb Vinegar Sauce, and Sweet and Sour White Beans. Oster even includes a section on household uses of vinegar with more than 100 tips. A Selection of the Book-of-the-Month Club's Good Cook Club.
This book features dozens of recipes for herb, spice, vegetable, and flower vinegars and more than 100 recipes for using flavored vinegars in everything from appetizers to entr,es. 141,000 copies in print.
Includes bibliographical references (p. 165-166) and index.
About the Author
Author Maggie Oster has been cooking since she was five years old. A trained horticulturist, freelance writer and photographer, Maggie has also written other Storey book titles including Herbal Vinegar and Herb Mixtures and Spicy Blends. In addition, she has written the books The Potato Garden, Flowering Herbs, Gifts and Crafts from the Garden and Recipes from an American Herb Garden. She attended graduate school at Cornell University, and was former editor of an indoor and container-gardening magazine based in Seattle, Washington. Maggie has also contributed to Rodale's Basic Natural Foods Cookbook, has written monthly columns for The Weekend Gardener Journal and Louisville Today magazines, and won an award for an article and photographs on cooking with edible flowers in The Newark Star-Ledger. She lives in Kentucky.
Table of Contents
Preface: Some Thoughts about Vinegar
1 A Brief History of Vinegar
2 Buying, Making, and Flavoring Vinegar
3 Growing Your Own Herbs
4 Household Uses and Hints
5 Vinegar in Cooking
7 Main Courses and Soups
8 Pastas, Grains, and Beans
10 Salad Dressings
12 Sauces and Salsas
15 Pickles, Relishes, and Other Preserved Foods
16 Chutneys and Sambals
17 Jellies, Jams, and Preserves
18 Desserts and Sweets