Making and Using Flavored VinegarsStorey Publishing, 1990 M01 1 - 32 pages Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life. |
Other editions - View all
Making & Using Flavored Vinegars: Storey's Country Wisdom Bulletin A-112 Glenn Andrews Limited preview - 1990 |
Making & Using Flavored Vinegars: Storey's Country Wisdom Bulletin A-112 Glenn Andrews No preview available - 1990 |
Common terms and phrases
1/2 cup minced 1/2 teaspoon 1A cup avocado Bake Basil Vinegar bay leaf berries black peppercorns Blueberry or Raspberry BLUEBERRY VINEGAR boil bowl brussels sprouts champagne vinegar cheese chilis clove color Combine cook croutons cup minced onion cups White Wine dish dressing eggplant flavor Flavored Vinegars freshly ground black garlic Gazpacho green pepper green peppercorns Grolsch ground black pepper herb vinegar hoisin sauce hot peppers Hot Vinegar ingredients it‘s juice large frying pan large sprigs Lemon Peel mayonnaise medium heat Melba toast minutes mixture mustard oil 2 tablespoons onion vinegar oregano parsley pepper to taste pickled eggs potatoes Provencal raspberry vinegar Red wine vinegar Salt and freshly salt and pepper scallions screw-top jar SERVES shallot SHISH KEBAB simmer soup sprig of rosemary Sprinkle Store sugar or honey Szechuan peppercorns tablespoons butter tablespoons olive oil tablespoons salad oil tarragon There’s thyme tomatoes toss vinegar Put white peppercorns white wine vinegar