The Balsamic Vinegar Cookbook by Meesha Halm
-
Italian gazpacho (page 24)
from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm
show
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0002251337
- ISBN 13 9780002251334
- Published Jan 13 1997
- Format Hardcover
- Page Count 96
- Language English
- Countries United States
- Publisher HarperCollins Publishers Inc
- Imprint HarperCollins
Publishers Text
An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's most coveted condiment. It is now served in the trendiest restaurants and is frequently featured in gourmet food magazines.For gourmets who want to learn more about this uncommon elixir and use it to add a touch of flavor to their own home-cooked meals comes The Balsamic Vinegar Cookbook. Featuring more than 40 tantalizing recipes that make the most of balsamic vinegar's assertive, complex flavor, it offers dishes such as Minestrone Modena-Style, Maple-glazed Balsamic Carrots, Salmon with Gingered Balsamic Vinegar and Strawberry Granita. An engaging history of balsamic vinegar combined with a fascinating look at how it is produced round out this tribute, which also defines terms, clears up misconceptions and provides a list of mail-order sources to ensure that readers have access to the best balsamic vinegar possible.
Other cookbooks by this author
- Savouring the Wine Country: Recipes from the Finest Restaurants of Northern California's Wine Regions
- Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals
- Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals
- Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals
- Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals [A Cookbook]
- The balsamic vinegar cookbook
