In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey in the world of vinegar. An avid maker of vinegars at home, Turkell travelled throughout the US, France, Italy, Austria, and Japan, to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrative cookbook details methods for making vinegar with bases as varied as wine, rice, apple cider, and honey.
Turkell has also gathered vinegar-inflected interviews and recipes from leading chefs in America, including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield and Sean Brock, as well as Bertrand Grebaut from Paris, Massimo Bottura from Modena, and Zaiyu Hasegawa from Tokyo. Turkell also provides his own recipes for deliciously creative dishes, like Chimichurri Chicken Wings, Ricotta Toasts with Fennel Jam, and Dijon Beef Jerky. Featuring lush colour photographs taken by Turkell, Acid Trip is a fascinating story and an indispensable reference for any food lover who aspires to make their own essential ingredients.
