House of Vinegar: The Power of Sour, with Recipes [A Cookbook]

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Product Details
Price
$30.00  $27.90
Publisher
Ten Speed Press
Publish Date
Pages
256
Dimensions
8.7 X 9.8 X 0.9 inches | 2.55 pounds
Language
English
Type
Hardcover
EAN/UPC
9780399579165

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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.
Reviews
"Several great vinegar books have been released in recent years, but you may want to consideradding this one to your shelves, if you, like Jonathon Sawyer, are tired of the commerciallyproduced, caramel-colored vinegars that are most widely available. These days, Sawyer brewsenough of the sour stuff to fully supply his group of Cleveland restaurants--and have extra left tosell. Perhaps the most interesting recipes are for untraditional vinegars, like one made with peatyScotch diluted with prosciutto broth, though a large portion of the book focuses on how to make use of good vinegar once you've got it, including creative drinks and desserts."
- PLATE MAGAZINE