This book features directions for preparing and flavoring vinegars using herbs, spices, flowers, and vegetables. Maggie Oster explains the entire process, from growing herbs indoors and out to creating gift packaging and customized labels to using herbal and flavored vinegars in more than 100 recipes, such as Chicken Breasts in Vinegar-Cream Sauce, Monkfish with Lemon Herb Vinegar Sauce, and Sweet and Sour White Beans. Oster even includes a section on household uses of vinegar with more than 100 tips. A Selection of the Book-of-the-Month Club's Good Cook Club. Paperback, 176 pages.
Explore the many flavorful possibilities of vinegar. With dozens of recipes for infusing vinegar with herbs, spices, vegetables, and flowers, Maggie Oster fills this delightful book with mouthwatering mixtures that go far beyond salad dressing. Use your homemade vinegars to add some zing to everything from Green Chile and Cilantro Sambal to the white cream sauce enriching your pork chops. Oster also includes tips on making cleaning products from vinegar, so you can keep your kitchen naturally spotless when youre done cooking.
Author Maggie Oster has been cooking since she was five years old. A trained horticulturist, freelance writer and photographer, Maggie has also written other Storey book titles including Herbal Vinegar and Herb Mixtures & Spicy Blends. In addition, she has written the books The Potato Garden, Flowering Herbs, Gifts and Crafts from the Garden and Recipes from an American Herb Garden. She attended graduate school at Cornell University, and was former editor of an indoor and container-gardening magazine based in Seattle, Washington. Maggie has also contributed to Rodale's Basic Natural Foods Cookbook, has written monthly columns for The Weekend Gardener Journal and Louisville Today magazines, and won an award for an article and photographs on cooking with edible flowers in The Newark Star-Ledger. She lives in Kentucky.
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