***WINNER OF THE 2018 IACP Culinary Travel cookbook award!
BUY THE BOOK: www.vinegarcookbook.com
& follow ACID TRIP on Facebook for info about book tour & upcoming events: facebook.com/acidtripvinegarcookbook
ACID TRIP: Travels in the World of Vinegar
With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own
In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Harlan 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. Harlan 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 or cook with the best ingredients.
Released Tuesday, August 8th, 2017, by ABRAMS BOOKS.
Check out abramsbooks.com/acidtrip or vinegarcookbook.com for more information and to pre-order.
REVIEWS:
“As any well-seasoned chef will tell you, balancing the acidity in a dish is as important as balancing saltiness or sweetness. With Acid Trip, Michael Harlan Turkell adds to our bookshelves in an astonishingly thorough and gorgeous way, tracing the culinary roots of vinegar from the dawn of cooking to modern cuisine around the globe. With recipes from Turkell and a host of great chefs, this book is destined to become as vital to your kitchen as vinegar is to a chef’s pantry."
(J. Kenji López-Alt managing culinary director of Serious Eats and author of The Food Lab)
“Acid Trip is not just an ebullient love letter to a complex ingredient that the vast majority of us take for granted, it’s an epic on a grand scale—a textured patchwork of history, personal narrative, recipes, and imagery that leads us to a deeper appreciation of vinegar in all its forms and uses."
(Amanda Hesser and Merrill Stubbs founders of Food52)
“At first glance you might think this is a book about a single mode of flavor. If so, you would be mistaken. This is a book about infinite rivulets of flavor. It’s a book about going deeper—deeper into cooking, deeper into history—in the same way that vinegar itself uses time and air and liquid to usher us deeper into deliciousness. Michael Harlan Turkell has delivered an essential volume that deserves a permanent, sauce-spattered place in your kitchen library.”
(Jeff Gordinier Food & Drinks Editor, Esquire)
“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)
“As the title implies, Acid Trip is guaranteed to blow your mind. A kaleidoscopic guide to the world's finest ‘sour wines,’ the book brings us profiles of vinegar makers from Kyoto to California that read like fine fiction, and a treasure trove of recipes that look—and taste—totally terrific!”
(Ari Weinzweig co-owner and founding partner of Zingerman’s)
...
ACID TRIP contributors list
CHEFS/RESTAURANTS
NORTH AMERICA
CALIFORNIA
SAN FRANCISCO:
Brian Means, Mina Group
Chris Cosentino, Cockscomb
Christopher Kostow, Meadowwood
Francis Ang, Pinoy Heritage
Nick Balla & Courtney Burns, Bar Tartine, Motze, Duna
LOS ANGELES:
Jon Shook & Vinny Dotolo, Jon & Vinny’s
GEORGIA
ATHENS/ATLANTA:
Hugh Acheson, Five & Ten, Empire State South
ILLINOIS
CHICAGO:
Paul Virant, Vie
KENTUCKY
LOUSIVILLE:
Ed Lee, 610 Magnolia
MAINE
ROCKPORT:
Sara Jenkins, Nina June
MASSACHUSSETS
BOSTON:
Barbara Lynch, No. 9 Park
David Bazirgan, Bambara
Gabriel Bremer, La Bodega by Salts
Jamie Bissonnette, Coppa
Jeremy Sewall, Island Creek Oyster Bar, Row 34
Ken Oringer, Uni
Jon Orren, Wheelhouse Pickles
Matthew Jennings, Townsman
MICHIGAN:
Aaron Cozadd, Union Woodshop
MONTREAL:
Derek Dammann, Maison Publique
NEW YORK:
Alex Raij, Txiktio, La Vara
Andy Ricker, Pok Pok
April Bloomfield, The Spotted Pig
Brad Farmerie, Public, Saxon + Parole
Bryce Shuman, Betony
Damon Boelte, Grand Army Bar
Daniel Boulud, Daniel
Daniel Humm, Eleven Madison Park
Eamon Rockey, Betony
Eric Ripert, Le Bernardin
Frank Castronovo & Frank Falcinelli, Frankies
Ivan Orkin, Ivan Ramen
Jamie Bissonnette, Toro
Ken Oringer, Toro
King Phojanakong, Kuma Inn
Mark Fiorentino, Daniel
Michael Anthony, Gramercy Tavern
Neil Kleinberg, Clinton Street Baking Co.
Nick Fauchald, Short Stack Editions
Philip Kirschen-Clark, Café Cluny
Sara Jenkins, Porsena
NORTH CAROLINA
RALEIGH:
Ashley Christensen, Poole’s Diner
OHIO
CLEVELAND:
Jonathon Sawyer, Greenhouse Tavern
COLUMBUS:
Jeni Britton Bauer, Jeni’s Splendid Ice Cream
OREGON
PORTLAND:
Gabrielle & Greg Denton, Ox
Scott Dolich, David Sapp, Park Kitchen
SOUTH CAROLINA
CHARLESTON:
Sean Brock, McCrady’s, Husk
TEXAS
HOUSTON:
Chris Shepherd, Underbelly
VIRGINIA
Travis Milton
WASHINGTON
SEATTLE:
Renee Erickson, The Walrus & The Carpenter
WASHINGTON, DC:
Jeremiah Langhorne, The Dabney
Mike Friedman, The Red Hen, All-Purpose Pizzeria
INTERNATIONAL
AUSTRIA
Konstantin Filippou, Konstantin Filippou, O Boufes
FRANCE
PARIS:
Bertrand Auboyneau, Bistrot Paul Bert
Edward Delling Williams, Le Grand Bain
Gregory Marchand, Frenchie
Bertrand Grébaut, Septime
Claude Cabri, Ms. Lunch
ROANNE:
Michel Troisgros, Maison Troisgros
ITALY
MODENA/REGGIO EMILIA:
Massimo Bottura, Osteria Francescana
JAPAN
KYOTO:
Motokazu Nakamura, Nakamura
OSAKA:
Mr. Fujji, Utsutsuyo (Sake Reality)
TOKYO:
Daisuke Nomura, Sougo
Hiroyuki Sato, Sushi Tokami
Naoyuki Yanagihara, Yanagihara School of Traditional Japanese Cuisine
Nobuaki Fushiki
Shinobu Name, L'Effervescence
Zaiyu Hasegawa, Den
...
VINEGAR MAKERS
FRANCE
ORLEANS:
Martin Pouret, Jean-François Pouret
ITALY
REGGIO EMILIA:
San Giacomo, Andrea Bezzecchi
Medici Ermete, Alberto & Alessandra Medici
MODENA:
La Ca dal Non, Mariangela Montanari
La Vecchia Dispensa, Simone Tintori
Villa Manodori, Massimo Bottura
PIEDMONTE:
Acetum Mellis, Michele Gaido
AUSTRIA
VIENNA:
Gegenbauer, Erwin Gegenbauer
STYRIA:
Gölles
JAPAN
KAGOSHIMA:
Sakamoto Kurozu, Akihiro Sakamoto
Kakuida
KYOTO:
Chidorisu
Hayashi Kotaro Zosu
Itsuki
Saito Zosu
MIYAZU:
Iio Jozo, Akihiro Iio
TOKYO:
Uchibori, Oaks Heart, Osuya, Mitsuyasu Uchibori
Yokoi Vinegar Brewing
USA
CALIFORNIA
NAPA:
Katz Farm, Albert Katz
MASSACHUSSETS
BOSTON:
Heritage Vinegar, Jitti Chaithiraphant
NEBRASKA
George Paul Vinegars, George Paul
NEW YORK
HUDSON:
Lady Jayne Alchemy, Jori Emde
LONG ISLAND:
Wolffer Estate, Roman Roth
OHIO:
Madhouse Vinegars, Justin Dean, Richard Stewart
VIRGINIA:
Lindera Farms, Daniel Liberson
WASHINGTON, DC:
Keepwell Vinegar, Isaiah Billington, Sarah Conezio