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House of Vinegar: The Power of Sour, with Recipes [A Cookbook]
An exploration of the acid bite of vinegar and how it influences and elevates all aspects of...
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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 Jonathon Sawyer, with 80 recipes for vinegars and dishes that use them. From owning a Bon App tit 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.
Author: Jonathon Sawyer
Publisher: Ten Speed Press
Published: 10/23/2018
Pages: 256
Binding Type: Hardcover
Weight: 2.55lbs
Size: 9.80h x 8.70w x 0.90d
ISBN: 9780399579165
Review Citation(s):
Publishers Weekly 09/03/2018
Library Journal 10/15/2018 pg. 71
About the Author
Chef JONATHON SAWYER is a proud Clevelander and a graduate of the Pennsylvania Institute of Culinary Arts. He began his culinary career at The Biltmore Hotel in Miami before working in New York City alongside Charlie Palmer at Kitchen 22. Sawyer later became Michael Symon's executive chef at Parea. In 2007 he moved back to Cleveland and opened four restaurants: Greenhouse Tavern, Trentina, Noodlecat, and Street Frites. He also runs a vinegar company, Tavern Vinegar, which has been featured in Tasting Table and Eater. He has won the James Beard Award for Best Chef Midwest, Food & Wine's Best New Chef, and Bon Appetit's Best New Restaurant.
This title is only available via back order
Author: Jonathon Sawyer
Publisher: Ten Speed Press
Published: 10/23/2018
Pages: 256
Binding Type: Hardcover
Weight: 2.55lbs
Size: 9.80h x 8.70w x 0.90d
ISBN: 9780399579165
Review Citation(s):
Publishers Weekly 09/03/2018
Library Journal 10/15/2018 pg. 71
About the Author
Chef JONATHON SAWYER is a proud Clevelander and a graduate of the Pennsylvania Institute of Culinary Arts. He began his culinary career at The Biltmore Hotel in Miami before working in New York City alongside Charlie Palmer at Kitchen 22. Sawyer later became Michael Symon's executive chef at Parea. In 2007 he moved back to Cleveland and opened four restaurants: Greenhouse Tavern, Trentina, Noodlecat, and Street Frites. He also runs a vinegar company, Tavern Vinegar, which has been featured in Tasting Table and Eater. He has won the James Beard Award for Best Chef Midwest, Food & Wine's Best New Chef, and Bon Appetit's Best New Restaurant.
This title is only available via back order
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