Acid Trip: Travels in the World of Vinegar
Michael Harlan Turkell, Daniel Boulud
Winner of the IACP Cookbook Award for Culinary Travel
In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and many others. Dishes range from simple to sophisticated and include Fried Eggs with a Spoonful of Vinegar, Sweet & Sour Peppers, Balsamic Barbecued Ribs, Poulet au Vinaigre, Tomato Tarragon Shrub, and even Vinegar Pie. Turkell also details methods for making your own vinegars with bases as varied as wine, rice, apple cider, and honey. Featuring lush color photographs by the author, Acid Trip is a captivating story of an obsession and an indispensable reference for any food lover who aspires to make and cook with the best ingredients.
Michael Harlan Turkell is an award-winning food photographer and cookbook author. He has photographed The New Brooklyn Cookbook, The Clinton Street Baking Company Cookbook, Beginnings by Chris Cosentino, The Meat Hook Meat Book, The New England Kitchen with Jeremy Sewell, and more. He also hosts a podcast called “The Food Seen” on HeritageRadioNetwork.org. Turkell is currently co-authoring and photographing Chis Cosentino’s Offalgood cookbook.
Daniel Boulud is a world-renowned, James Beard–award-winning French chef. He owns highly acclaimed restaurants in New York, Miami, Palm Beach, London, Vancouver, and Singapore.
‘Michael Harlan Turkell’s book is one of the most comprehensive, insightful, and delicious tomes of vinegar knowledge I’ve ever seen. This is the kind of acid trip I can get behind.’, Helen Hollyman, Editor-in-Chief, MUNCHIES, VICE Media
‘Acid Trip is a love letter to vinegars around the world. As cooks, we are contrary: we obsess about the virginity of our olive oil, then slosh any old vinegar in with it. Harlan Turkell wants to wean us off mass-produced vinegars made out of bad ethanol with very little flavour, a sensation of acidity and mouth burn .’ The Sunday Times Magazine
|Publication Date||8 August 2017|
|Illustrations||133 colour illustrations and photographs|
|Rights||Europe, Africa, Middle East|