Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own
In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey in the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout the US, France, Italy, Austria, and Japan, to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrative cookbook details methods for making vinegar with bases as varied as wine, rice, apple cider, and honey. Turkell has also gathered vinegar-inflected insights and recipes from leading chefs in America, including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, and Sean Brock, as well as Bertrand Grebaut from Paris, Massimo Bottura from Modena, and Zaiyu Hasegawa from Tokyo. Turkell also provides his own recipes for deliciously creative dishes, like Chimichurri Chicken Wings, and Ricotta Toasts with Fennel Jam. Featuring lush color photographs taken by Turkell, Acid Trip is a fascinating story and an indispensable reference for any food lover who aspires to make their own essential ingredients.
- Hardcover: 320 pages
- Publisher: Abrams (1 Aug. 2017)
- Language: English
- ISBN-10: 1419724177
- ISBN-13: 978-1419724176
- Product Dimensions: 17.8 x 2.4 x 22.9 cm
'Kefir, kombucha, kimchi... sour flavours are still going strong. Stay ahead of the pickling curve with Michael Harlan Turkell's Acid Trip: Travels in the World of Vinegar - a tour of the condiment's many uses around the world, featuring recipes by chefs from Massimo Bottura to April Bloomsfield.' British Vogue
'Acid Trip is not just an ebullient love letter to a complex ingredient that the vast majority of us take for granted, it's an epic on a grand scale a textured patchwork of history, personal narrative, recipes, and imagery that leads us to a deeper appreciation of vinegar in all its forms and uses.' --Amanda Hesser and Merrill Stubbs, founders of Food52
'At first glance you might think this is a book about a single mode of flavor. If so, you would be mistaken. This is a book about infinite rivulets of flavor. It's a book about going deeper deeper into cooking, deeper into history in the same way that vinegar itself uses time and air and liquid to usher us deeper into deliciousness. Michael Harlan Turkell has delivered an essential volume that deserves a permanent, sauce-spattered place in your kitchen library.' --Jeff Gordinier, Food & Drinks Editor, Esquire
'As any well-seasoned chef will tell you, balancing the acidity in a dish is as important as balancing saltiness or sweetness. With Acid Trip, Michael Harlan Turkell adds to our bookshelves in an astonishingly thorough and gorgeous way, tracing the culinary roots of vinegar from the dawn of cooking to modern cuisine around the globe. With recipes from Turkell and a host of great chefs, this book is destined to become as vital to your kitchen as vinegar is to a chef s pantry.' J. Kenji L?pez-Alt, managing culinary director of Serious Eats and author of The Food Lab
'As the title implies, Acid Trip is guaranteed to blow your mind. A kaleidoscopic guide to the world's finest sour wines, the book brings us profiles of vinegar makers from Kyoto to California that read like fine fiction, and a treasure trove of recipes that look and taste totally terrific!' --Ari Weinzweig, co-owner and founding partner of Zingerman's
About the Author
Michael Harlan Turkell is an award-winning food photographer and cookbook author. Formerly the photo editor of Edible Brooklyn and Edible Manhattan, he has photographed many prominent chefs' cookbooks and hosts The Food Seen podcast on Heritage Radio. He lives in Brooklyn, New York.