| A couple of decades ago only chefs world-traveled gourmets and those who grew up steeped in Italian culture were familiar with balsamic vinegar. It was an artisanal product surrounded by tradition politics and superstition associated with the Este dynasty and treated like the most precious of heirlooms. Now it has become a commercialized staple on grocery store shelves across the country. Of course truly artisan-crafted vinegars and "industrial" vinegars do not taste the same and there is more recently some middle ground. In any case whatever you purchase can be used to great advantage in these delightful recipes. Experiment with Parmesan-Crusted Asaragus Potato & Caramelized Onion Frittata and Fresh Figs & Blackberries with Balsamic Marscapone.By Meesha Halm Over 40 recipes Exploration of the history and production of balsamic vinegar lore craft etc. 30 Color photos Recipes for starters side dishes and condiments salads and vinaigrettes main courses desserts No nutritional analysis provided 95 Pages hardcover 8 3/8" x 9 1/4" |
