The Balsamic Vinegar Cookbook by Meesha Halm

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  • Italian gazpacho (page 24)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Soups; Appetizers / starters; Cooking ahead; Italian; Spanish; Vegan; Vegetarian
    • Ingredients: tomatoes; cucumbers; yellow bell peppers; red onions; tomato juice; balsamic vinegar; dried red pepper flakes; basil; extra virgin olive oil
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  • Minestrone, Modena-style (page 25)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: pancetta; yellow onions; celery; carrots; zucchini; garlic; Savoy cabbage; Roma tomatoes; beef broth; dry red wine; dried thyme; ground cloves; canned cannellini beans; balsamic vinegar
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  • Fresh vegetables with assorted dipping sauces (page 26)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

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  • Fried artichokes in semolina batter (page 27)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Fried doughs; Appetizers / starters; Vegetarian
    • Ingredients: lemons; artichokes; vegetable oil; all-purpose flour; durum semolina flour; eggs; balsamic vinegar
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  • Parmesan-crusted asparagus with balsamic vinegar (page 29)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: asparagus; extra virgin olive oil; Parmesan cheese; balsamic vinegar
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  • Roasted caponata on bruschetta (page 30)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: eggplants; yellow onions; red bell peppers; celery; carrots; dried red pepper flakes; garlic; Roma tomatoes; dried oregano; brine-cured olives; capers; balsamic vinegar; Italian bread; extra virgin olive oil
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  • Grilled zucchini in mint-balsamic marinade (page 31)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Dressings & marinades; Appetizers / starters; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: zucchini; extra virgin olive oil; balsamic vinegar; mint
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  • Tuna Carpaccio with balsamic mayonnaise (page 32)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Sauces for fish; Appetizers / starters; Cooking ahead; Italian
    • Ingredients: tuna; eggs; balsamic vinegar; vegetable oil; olive oil; arugula; capers; chives
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  • Pan-roasted peppers with goat cheese on fried polenta squares (page 33)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: yellow cornmeal; milk; red bell peppers; yellow bell peppers; garlic; balsamic vinegar; goat cheese
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  • Grilled red onions (page 38)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Grills & BBQ; Side dish; Vegan; Vegetarian
    • Ingredients: balsamic vinegar; sage; extra virgin olive oil; red onions; aluminum foil
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  • Maple-glazed balsamic carrots (page 39)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Quick / easy; Side dish
    • Ingredients: baby carrots; beef broth; maple syrup; unsalted butter; balsamic vinegar
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  • Braised broccoli rape with prosciutto and pine nuts (page 40)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Side dish
    • Ingredients: pine nuts; broccoli rabe; prosciutto; garlic; beef broth; dried red pepper flakes; balsamic vinegar
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  • Sweet-and-sour red cabbage with pears and currants (page 41)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Side dish; Cooking ahead; Vegetarian
    • Ingredients: unsalted butter; onions; carrots; Bosc pears; red cabbage; pear nectar; dry red wine; dried currants; balsamic vinegar; dried thyme
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  • Garlicky roasted new potatoes with balsamic vinegar (page 42)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: extra virgin olive oil; garlic; rosemary sprigs; red-skinned potatoes; balsamic vinegar
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  • Roasted garlic conserve (page 44)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

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  • Spicy blueberry chutney (page 44)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: blueberries; golden raisins; light brown sugar; balsamic vinegar; crystallized ginger; onions; jalapeño chiles; lemons; cinnamon sticks; ground mace; ground cloves
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  • Sweet-onion marmalade (page 45)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Jams, jellies & preserves; Cooking ahead
    • Ingredients: unsalted butter; red onions; dry red vermouth; balsamic vinegar; rosemary; thyme
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  • Balsamic mayonnaise (page 45)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: eggs; balsamic vinegar; vegetable oil; olive oil
    show

  • Herbed balsamic mayonnaise (page 45)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: eggs; balsamic vinegar; vegetable oil; olive oil; basil
    show

  • Apple cider and balsamic vinegar mustard (page 47)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: yellow mustard seeds; black mustard seeds; mustard powder; apple cider (alcohol); balsamic vinegar; honey; shallots
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  • Balsamic tomato ketchup (page 47)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: Roma tomatoes; balsamic vinegar; onions; green bell peppers; celery salt; ground allspice; ground cloves; mustard powder; bay leaves
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  • Classic mixed green salad with balsamic vinaigrette (page 52)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: balsamic vinegar; extra virgin olive oil; red onions; lettuce; beefsteak tomatoes; seedless cucumbers
    show

  • Warm spinach and pear salad with pancetta and shallot vinaigrette (page 54)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Winter
    • Ingredients: pancetta; shallots; balsamic vinegar; olive oil; spinach; Comice pears
    show

  • Mushroom and arugula salad with Parmesan, chives and balsamic vinaigrette (page 55)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Mediterranean; Vegetarian
    • Ingredients: white button mushrooms; balsamic vinegar; extra virgin olive oil; arugula; Parmesan cheese; chives
    show

  • Tomato, mozzarella, and basil salad with sun-dried tomato vinaigrette (page 57)

    from The Balsamic Vinegar Cookbook The Balsamic Vinegar Cookbook by Meesha Halm

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Italian; Vegetarian
    • Ingredients: sun-dried tomatoes in oil; balsamic vinegar; dried red pepper flakes; extra virgin olive oil; sun-dried tomato oil; arugula; beefsteak tomatoes; mozzarella cheese; basil
    show

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  • 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.

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