An exploration of the acid bite of vinegar and how it influences and elevates all aspects of cooking, from a James Beard award-winning chef and vinegar evangelist, with 80 recipes for vinegars and dishes that use them. From owning a Bon Appetit Best New Restaurant to being a Food & Wine Best New Chef to winning a James Beard award, Jonathon Sawyer has earned almost every food world accolade. In House of Vinegar, his fascinating and compelling chef's take on using vinegar, he utilizes acid to revolutionize dishes by enhancing and balancing flavor. Starting with the history of vinegar, he describes how to make your own vinegars at home, followed by preparations for use in vinaigrettes, sauces, marinades, braises, desserts, and even drinks-dishes like Monday Night Pork Chop with Salsa Verde, Smoky Peach Confit Chicken Wings, Sea Scallop Ceviche, and Olive Oil and Vinegar Gelato. With his unique and engaging voice, Sawyer helps professionals and home cooks alike understand how to channel the power of sour.
by Robin Sawyer
by Keith Sawyer
by T. Colin Campbell, Ph.D.
by Lindsay S. Nixon
by Tracy Russell, Kathy Patalsky
by Judy Gelman, Peter Zheutlin
by Sarah K. Sawyer
by Kim Campbell, T. Colin Campbell, Ph.D.
by Kurt Beecher Dammeier
by Heather Crosby, Brendan Brazier
by Ashley Melillo
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