Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instr

Description

In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and many others. Dishes range from simple to sophisticated and include Fried Eggs with a Spoonful of Vinegar, Sweet & Sour Peppers, Balsamic Barbecued Ribs, Poulet au Vinaigre, Tomato Tarragon Shrub, and even Vinegar Pie. Turkell also details methods for making your own vinegars with bases as varied as wine, rice, apple cider, and honey. Featuring lush color photographs by the author, Acid Trip is a captivating story of an obsession and an indispensable reference for any food lover who aspires to make and cook with the best ingredients.

Michael Harlan Turkell is an award-winning food pho tographer and cookbook author. He has photographed many prominent chefs' cookbooks and hosts The Food Seen podcast on Heritage Radio. He lives in Brooklyn, New York.

" Kefir, kombucha, kimchi... sour flavours are still going strong. Stay ahead of the pickling curve with Michael Harlan Turkell's Acid Trip: Travels in the World of Vinegar - a tour of the condiment's many uses around the world, featuring recipes by chefs from Massimo Bottura to April Bloomsfield." * British Vogue * 'Michael Harlan Turkell's book is one of the most comprehensive, insightful, and delicious tomes of vinegar knowledge I've ever seen. This is the kind of acid trip I can get behind.' -- Helen Hollyman, Editor-in-Chief, MUNCHIES, VICE Media 'Acid Trip is a love letter to vinegars around the world. As cooks, we are contrary: we obsess about the virginity of our olive oil, then slosh any old vinegar in with it. Harlan Turkell wants to wean us off mass-produced vinegars made out of bad ethanol with very little flavour, a sensation of acidity and mouth burn .' -- The Sunday Times Magazine