Description
PAVILION BOOKS Goodness Of Vinegars 1994 Edition by Ian Sidaway
This new series of practical but beautiful little cookbooks focuses on healthy ingredients or groups of foods. Each gives factual information about the food's history, production, nutritional and medicinal value, and provides at least 30 recipes that use the food as a main ingredient, all tested and chosen for their simplicity of preparation. Flavoured vinegars are the latest ingredient to enjoy an explosion of popularity, and this guide covers a range of these, from the well-known white wine vinegar to the more unusual fruit and herb vinegars. The nutritional and healing properties of herbs are becoming more widely recognized, and infusions of herbs in vinegar can have a beneficial effect on the digestion. Flavoured vinegars also offer a healthy alternative to salad dressings conventionally made with oil, and to other high-calorie and high-fat flavourings and dressings. The recipes explain how to make the vinegars themselves, and how best to use them in a variety of salads, dressings, marinades, drinks and other dishes.