House of Vinegar: The Power of Sour, with Recipes [A Cookbook]

Author: Sawyer, Jonathon

Color: Multicolor

Edition: Illustrated

Number Of Pages: 256

Details:

An exploration of the acid bite of vinegar and how it influences and elevates all aspects of cooking, from a James Beard Award-winning chef and vinegar evangelist Jonathon Sawyer, with 80 recipes for vinegars and dishes that use them.From owning a Bon Appétit Best New Restaurant to being a Food & Wine Best New Chef to winning a James Beard award, Jonathon Sawyer has earned almost every food world accolade. In House of Vinegar, his fascinating and compelling chef's take on using vinegar, he utilizes acid to revolutionize dishes by enhancing and balancing flavor. Starting with the history of vinegar, he describes how to make your own vinegars at home, followed by preparations for use in vinaigrettes, sauces, marinades, braises, desserts, and even drinks--dishes like Monday Night Pork Chop with Salsa Verde, Smoky Peach Confit Chicken Wings, Sea Scallop Ceviche, and Olive Oil and Vinegar Gelato. With his unique and engaging voice, Sawyer helps professionals and home cooks alike understand how to channel the power of sour.

Reviews:

"Several great vinegar books have been released in recent years, but you may want to consideradding this one to your shelves, if you, like Jonathon Sawyer, are tired of the commerciallyproduced, caramel-colored vinegars that are most widely available. These days, Sawyer brewsenough of the sour stuff to fully supply his group of Cleveland restaurants—and have extra left tosell. Perhaps the most interesting recipes are for untraditional vinegars, like one made with peatyScotch diluted with prosciutto broth, though a large portion of the book focuses on how to make use of good vinegar once you’ve got it, including creative drinks and desserts." - PLATE MAGAZINE

About the Author:

Chef JONATHON SAWYER is a proud Clevelander and a graduate of the Pennsylvania Institute of Culinary Arts. He began his culinary career at The Biltmore Hotel in Miami before working in New York City alongside Charlie Palmer at Kitchen 22. Sawyer later became Michael Symon's executive chef at Parea. In 2007 he moved back to Cleveland and opened four restaurants: Greenhouse Tavern, Trentina, Noodlecat, and Street Frites. He also runs a vinegar company, Tavern Vinegar, which has been featured in Tasting Table and Eater. He has won the James Beard Award for Best Chef Midwest, Food & Wine's Best New Chef, and Bon Appetit's Best New Restaurant. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION *** Vinegar is so easy to make that it nearly happens without doing any work at all. It’s so easy, in fact, that, for thousands of years, wine-makers have been trying to develop ways to prevent wine from automatically fermenting into vinegar. Don’t think of this text simply as a how-to manual for making top-shelf vinegar or vinegar-based recipes. Consider it your guide to unlocking the potential of every sweet, salty, sour, and savory bit in your food. Believe it or not, acidic and sour foods like vinegar have the ability to open our senses and make our taste buds more sensitive to all the other tastes. At the same time, they also work to bring balance as well as tone down the intensity of overtly bitter and fatty foods. As a species, we are hardwired to taste sour foods. Some biologists feel that we evolved this ability in order to know if high-energy foods such as fruit were ripe. Unripe fruits don’t have the fully developed sugars we need to consume for instant energy. If we can taste their sourness, then we know to wait a little longer before eating them. On the other hand, there are some biologists who believe we developed this ability to warn us of potentially hazardous foods. Some spoiled foods can accumulate organic acids, and some really acidic foods can actually physically harm us. I’ll leave it to the scientists to figure out the reason for our ability to taste sour foods, but with either of these concepts, sour takes on a “forbidden fruit” quality. My work...

EAN: 9780399579165

Release Date: 23-10-2018

Languages: English

Item Condition: New

Binding: Hardcover