Making and Flavoring Vinegars: Techniques and Recipes for Making Your Own and Adding Herbs for Custom Creations. A Storey Basics Title

Making and Flavoring Vinegars: Techniques and Recipes for Making Your Own and Adding Herbs for Custom Creations. A Storey Basics Title

by Bill Collins

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Overview

Making and Flavoring Vinegars: Techniques and Recipes for Making Your Own and Adding Herbs for Custom Creations. A Storey Basics Title by Bill Collins

Brighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. You’ll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies. 

Product Details

ISBN-13: 9781612123813
Publisher: Storey Books
Publication date: 08/12/2014
Pages: 96
Sales rank: 1,209,313
Product dimensions: 4.90(w) x 6.70(h) x 0.10(d)

About the Author

Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts.

 

Table of Contents

Part One:  Introduction to Vinegar

What is Vinegar?
The Essential Kitchen Vinegars
Noncooking Uses for Vinegars

Part Two:   Homemade Vinegar and Beyond

Making Your Own Vinegar - Making Vinegar Infusions -
Infused Vinegar Recipes - Shrubs - Pickling

Part Three:   Cooking With Vinegar

Vinaigrettes, Dressings, and Sauces - Chutneys - 
Chilled Salads and Slaws - Appetizers and Soups - 
Side Dishes and Main Courses - Desserts

Resources
Metric Conversion Chart
Index

Customer Reviews

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Making and Flavoring Vinegars: Techniques and Recipes for Making Your Own and Adding Herbs for Custom Creations. a Storey Basics Title 4.5 out of 5 based on 0 ratings. 2 reviews.
InspirationalAngel531 More than 1 year ago
Title: Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility Author: Bill Collins Published: 7-23-14 Publisher: Storey Publishing LLC Pages: 97 Genre: Cooking, Food & Wine Sub Genre: Cooking By Ingredient; Sauces, Salsas & Condiments; ISBN: 9781612123813 ASIN: B00GU2RL40 Reviewer: DelAnne Reviewed For: NetGalley My Rating: 5 Stars . I have found Bill Collins a wonderful source of useful information and easy to understand and follow recipes. Making & Using Vinegar is no different. I personally do not care for vinegar except on my salad because I do not care for the strong flavors, but in my home I stand alone and am out numbered. As I prefer to make as many of my food items myself so that I know exactly what is in them I now can make even the vinegars for my salad and cooking myself. For this alone I am grateful. I look for Mr. Collins' name when searching for cookbooks because I know that it will be done well and suited to me. If you are just wanting recipes this may not be what you want, but if you want to make your own vinegars and have them turn out right every time and have some simple recipes to use your new vinegars in then definitely add this wonderful book to your cooking library.
Cheryl-S More than 1 year ago
An amazing history of vinegar with great recipes. Although I would probably not make my own, I am very interested in it's uses in and out of the kitchen. There were several types of vinegar I wasn't even aware of. Great book to have on hand. Received a copy in exchange for an honest review.