House of Vinegar, The Power of Sour, with Recipes by Sawyer, Jonathon -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Foreword by Michael Symon Introduction: Notes from a Vinegar-Loving Superfan Vinegar IRL Vinegar-Making Equipment The Thirteen Commandments of Vinegar Making Chef’s Notes on Proper Ingredients

How to Create the Perfect Bread Crumbs

Vinegars

Greenhouse Tavern–Style Craft-Beer Vinegar Old-School Red Wine Vinegar Apple Cider Vinegar Apple Wine Vinegar Prosciutto-Scotch Vinegar Modernist Cucumber Vinegar Cream Soda Vinegar Begonia Vinegar Strawberry Wine Vinegar Umami-Infused Vinegar Daily Vinegar Tincture

Pickles

Pickled Carrots Pickled Green Tomatoes Bavarian Black Grape Pickle Modern Classic Red-Onion Pickle Watermelon Rind Pickle Kosher-Style Pickle (aka “It’s Not Vinegar but the pH Is the Same…” Lactic Acid Ferment) Goodman’s Grilled Pickled Romaine Lettuce The Greenhouse Tavern Veggie Burger Sauerkraut Sauerkraut Balls Hot and Spicy Romanesco Giardiniera Muffuletta Sando Kimchi Fermented Hot Sauce

Cold Vinegar-Based Sauces (aka Vinaigrettes)

House Ketchup Noodlecat’s Power Ketchup The Greenhouse Tavern’s Proper Pommes Frites Aioli Pickles and Egg Salad Sandwich Mayonnaise Classic English Pea and Onion Salad Dijon Mustard Dijon Vinaigrette Red Wine–Braised Lentils and Frisée Salad Dijon Classic Maple Vinaigrette Squash Salad Chimichurri 42nd and Le Jeune Mojo Sauce Italian Salsa Verde Grilled Salsa Verde Bone-Marrow Salsa Verde Monday-Night Pork Chops with Salsa Verde Chile-Peach Wing Sauce Spicy Peach Confit Chicken Wings Red Wine Vinegar Soubise Chocolate Devils on Horseback XO à la Trentina Bucatini

Brining, Marinating and Braising

Brined Beer-Can Chicken (aka Beer-Butt Chicken) Brined and Boiled Corned Lamb and Cabbage (aka Potée or Pot-au-Feu) BBQ Pig’s Head (Brined, Braised and Roasted Pig with BBQ Sauce) Bone-In Beef Pot Roast Sunday Gravy Over Cavatelli (aka A Big Ol’ Boiling Batch of Red Sauce) The Best Root-Vegetable Roast of Your Life Scallop Crudo Fried and Marinated Lake Fish in Saor Cold-Smoked Salmon (aka Lox) Tofu Jerky

Hot Vinegar-Based Sauces (aka Pan Sauces)

Holiday Yam Soup, Yemenite-Style Chickpea and Tomato LeBron (Not Steph) Curry Whole Turnips Apicius with Garlic Garam Vinegar, Golden Raisins, Fennel Seed, and Khlea Artichokes à la Grecque Ratatouille Nicoise Pasta Aglio e Olio Con Peperoncino Steak Frites with Red Wine Vinegar Demi-Glace Beurre Crispy Ohio Pork (Not) Belly Foie Gras–Steamed Clams Walleye Pike Quenelles with Tomatoes Sustainable Fish in Cartoccio with Wild Mushrooms, Artichokes à la Grecque, New Potato, and Meyer Lemon Fish with Begonia Vinegar

Vinegar-Based Desserts

Moldy Muskmelon (or Super-Ripe Peaches or, Well, Anything That’s Super-Ripe) Jelled Vinegar Mulled Port and Cherry Granita Bomb-Ass Bomboloni Peach Pannekoeken Nonna’s Cookies (aka Biscotti, or Grandma’s Day-Drinking Cookies) Apple Tarte Tatin Chess Pie Key Lime-ish Pie Senior’s Ricotta Cheesecake Boccanegra (Chocolate-Vinegar Cake) Dobosh

Drinks

Bloody Mary Sour Beetnik Vodka Tonic All-Ohio Vesper “Shake It Like a Polaroid Picture” Gin Fizz Orange-Vinegar Sazerac Bourbon Ginger Baby Honey-Apple Shrub Toddy Cider Spritz Terra’s Austin-Town Tequila-Tini Mezcal Paloma

Glossary Acknowledgments About the Author Index