Making & Using Vinegar - Homemade Vinegars, Herbal Infusions, and Recipes for Every Meal

Exactly What You Need To Know

Vinegar is the secret ingredient that adds bright flavor and sparkle to countless dishes. Personal chef and cooking instructor Bill Collins offers step-by-step instructions for making your own vinegars and developing flavor infusions for purchased or homemade vinegars. Enjoy your creations in refreshing shrubs (a vinegar soft drink) and more than 30 delicious recipes. You'll also find information on pickling and a section on the many household uses for distilled white vinegar.

List 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

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.

 

Summary

With over 30 recipes, this handy guide illustrates how to make and use different vinegars.

Foreword

With over 30 recipes, this handy guide illustrates how to make and use different vinegars.

Product details

• Authors: Bill Collins, William Collins, Collins Bill
• Publisher: Workman Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 12.08.2014
• EAN: 9781612123813
• ISBN: 978-1-61212-381-3
• No. of pages: 96
• Dimensions: 127 mm x 178 mm x 8 mm
• Series: Storey Basics; Storey Basics
• Subjects: Guides > Food & drink > General, dictionaries, tables; COOKING / Methods / Canning & Preserving, COOKING / Courses & Dishes / Sauces & Dressings, Cookery: preserving and freezing, Preserving & freezing