A Guide to Making Vinegars

A Guide to Making Vinegars


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Alessandra Montalto/The New York Times

Should you pick up a copy today of this in-depth guide to making and using vinegar at home, you will not have time to produce and bottle your own to gift-wrap for the holidays. But you can concoct the book’s recipes for infused vinegars in flavors like vanilla, shiso and lemon-basil. The author, a partner in the Brooklyn Kitchen, also provides vinegar lore and plenty of recipes for food and drinks that depend on vinegar for their verve. Preserved clams, squash steamed over vinegar and pork chops in vinegar sauce are keepers: “Vinegar Revival: Artisanal Recipes for Brightening Dishes and Drinks With Homemade Vinegars” by Harry Rosenblum (Clarkson Potter, $19.99).

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