Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips

by Maggie Oster

Overview

Explore the many flavorful possibilities of vinegar. With dozens of recipes for infusing vinegar with herbs, spices, vegetables, and flowers, Maggie Oster fills this delightful book with mouthwatering mixtures that go far beyond salad dressing. Use your homemade vinegars to add some zing to everything from Green Chile and Cilantro Sambal to the white cream sauce enriching your pork chops. Oster also includes tips on making cleaning products from vinegar, so you can keep your kitchen naturally spotless when you’re done cooking.

Product Details

ISBN-13:	9780882668437
Publisher:	Storey Publishing, LLC
Publication date:	01/04/1994
Pages:	176
Product dimensions:	7.38(w) x 9.25(h) x 0.44(d)

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 & 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

6 Appetizers

7 Main Courses and Soups

8 Pastas, Grains, and Beans

9 Vegetables

10 Salad Dressings

11 Marinades

12 Sauces and Salsas

13 Mustards

14 Ketchups

15 Pickles, Relishes, and Other Preserved Foods

16 Chutneys and Sambals

17 Jellies, Jams, and Preserves

18 Desserts and Sweets

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