Vinegar Revival Cookbook

Praise

“The author . . . 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.” 
—New York Times

“While a section of the book is devoted to the culinary applications of homemade vinegars, the subject matter crosses over to the drinks world to appeal to avid home brewers, DIY-inclined wine drinkers and home bartenders alike . . . Vinegar Revival seals its place on [our] list with its imaginative selection of pickles—including one very choice cocktail onion for your next Gibson.”
—PUNCH

“If you don’t have an appreciation for this pantry staple, Harry Rosenblum will convince you otherwise. The co-founder of the Brooklyn Kitchen and the Meat Hook covers everything from buying and making your own vinegar to using it in cocktails, sauces, entrees and even desserts in his first book.”
—am New York

“Rosenblum wrote the book on [vinegar making] . . . He aims to inform people about vinegar as well as empower them to start making their own.”
—Food and Wine

“[Even] if you’re not interested in fermenting and bottling your own vinegar, store-bought will work just fine in many of the book’s 50 recipes . . . This is a good cookbook for the home brewer or anyone who loves to experiment in the kitchen.”
—The Advocate

“Vinegar Revival is the culmination of Rosenblum’s years of crafting and creating homemade vinegars. In addition to the recipes, he includes an interesting chapter that demystifies the process of making and tasting vinegar, a list of resources, and a list of some of his favorite stores in the country that carry good-quality vinegar. Although this is Rosenblum’s first book, he is a seasoned professional in the culinary world.” —The Republican Journal

“Vinegar Revival tells how to make vinegar from scratch and also gives good ideas about using it.” 
—Bangor Daily News