Specifications
| Publisher | Ten Speed Press |
| ISBN 13 | 9780399579165 |
| ISBN 10 | 399579168 |
| Book Subtitle | The Power Of Sour, With Recipes |
| Book Description | 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.F |
| 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. Excerpt. Reprinted by permission. All rights reserved. INTRODUCTION***Vinegar is so easy to make that it nearly happens without doing any work at all. Its so easy, in fact, that, for thousands of years, wine-makers have been trying to develop ways to prevent wine from automatically fermenting into vinegar. Dont think of this text simply as a how-to manual for making top-shelf vinegar or vinegar-based recipes. Consider it your guide to unlocking the potential of every sweet, salty, sour, and savory bit in your food. Believe it or not, acidic and sour foods like vinegar have the ability to open our senses and make our taste buds more sensitive to all the other tastes. At the same time, they also work to bring balance as well as tone down the intensity of overtly bitter and fatty foods.As a species, we are hardwired to taste sour foods. Some biologists feel that we evolved this ability in order to know if high-energy foods such as fruit were ripe. Unripe fruits dont have the fully developed sugars we need to consume for instant energy. If we can taste their sourness, then we know to wait a little longer before eating them. On the other hand, there are some biologists who believe we developed this ability to warn us of potentially hazardous foods. Some spoiled foods can accumulate organic acids, and some really acidic foods can actually physically harm us. Ill leave it to the scientists to figure out the reason for our ability to taste sour foods, but with either of these concepts, sour takes on a forbidden fruit quality.My working understanding of sour taste is from years of eating and cooking. I remember when my kids were little and just starting to eat solid food. Amelia and I would give them slices of lemon to gnaw on. With each bite, they would pull back from the lemon and intensely pucker their faces. What looked like displeasure would instantly fade into a smile followed by another bite. This got me thinking about how we look to sour foods as a source of pleasure and enjoyment while eating. I mean, what kid doesnt stuff their mouth repeatedly with Sour Patch Kids on a regular basis?We simply crave sour foods. This is evident in cuisines around the globe. From the Pennsylvania Dutch to the people of Shanxi Province in northern China, sour foods are an instrumentalactually fundamentalpart of how we enjoy what we cook and eat. Why else would a fatty grilled sausage virtually beg to be slathered in a boldly tart brown mustard? Sour ingredients just have a natural way of making us happy. As a chef, its important to be able to craft and manipulate foods in ways that appease the diner. Vinegar makes this possible to do, to create balance in any dish. Its so important that it has literally become the cornerstone of all my cooking.With all of that being said, lets thank whoever produced that crappy bottle of vinegar I bought many moons ago. It was the best twenty-nine dollars I ever pissed down the drain. Read more |
| Language | English |
| Author | Jonathon Sawyer |
| Language | English |
| Publication Date | 43396 |
| Number of Pages | 256 |
House Of Vinegar Hardcover English by Jonathon Sawyer - 43396
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