Balsamic Vinegar Ckb

By Meesha Halm

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 0002251337
• ISBN13: 9780002251334
• Release Date: March 1997
• Publisher: William Morrow & Company
• Length: 96 Pages
• Weight: 1.12 lbs.
• Dimensions: 0.5" x 8.3" x 9.0"

Customer Reviews

Balsamic Vinegar Cookbook

This book made me fall in love with balsamic vinegar. After reading the story of how this great elixor came to be, I have become an avid fan of its use on and in anything I can think of to mix it with.

Falls into a whole different category from other vinegars!

Designed for those of us who love the taste of "balsamic vinegar" but don't know much about it (I didn't even know it came from grapes!), this beautifully illustrated niche book is full of fascinating historical tidbits and some tantalizing recipes. Once limited to wealthy families of Modena and Reggio in Italy, the syrupy, sweet-sour treasure known as aceto balsamico was regarded as an heirloom, included in a daughter's dowry, and given out in small vials to particularly honored guests. Even now, the real thing, dating from 1650, can sell for as much as $535 for 3 oz., enough to fill only six tablespoons. In explaining how the Reggiano consortium has certified balsamico tradizionale since 1987, the author describes the various grades in heady terms usually reserved only for fine wines, making them sound so tempting that one longs for the chance to sample them, despite their prohibitive prices. The recipes are zesty (even if one must make them with the imitation balsamico they sell in supermarkets) and, for the most part, simple enough to inspire the reader to think of adjusting some family favorites by adding a splash of balsamic vinegar. The Italian Gazpacho, Spicy Blueberry Chutney for curries, the Mediterranean Vegetable Stew with Parmesan Polenta, and the Tomato and Mozzarella Pizza with Balsamic Pesto are some of the savory delights here, though I'll take a pass on the desserts. An excellent book for the adventurous cook, though one might wish for more than just 44 recipes. Mary Whipple

The cookbook you've been looking for...

This is the cookbook you've been looking for, even if you didn't know you were looking. Every recipe I have tried is wonderful and everyone that has sampled the fare has wanted the recipe. This cookbook includes all sorts of treats, from Italian Pot Roast that will make your house smell wonderful for days to balsamic glazed carrots and a red cabbage recipe that you've probably had in a restaurant somewhere but had no idea how to make. And the recipes are not complicated so there is no risk of failure involved! Just get it!

Decidedly Dull ... I think not!

Tantalizingly tangy and ever so simple! No recent cookbook has set my family into such a tizzy! The intermingling of herbs and honey (try different flavors for even more interest) with balsamic vinegar take your tastebuds and olifactory into a spin that may never be recovered from. One taste and you will be won over!