Wildcrafted vinegars : making and using unique acetic acid ferments for quick pickles, hot sauces, soups, salad dressings, pastes, mustards, and more / Pascal Baudar.
Introduction: Why vinegars? -- Creating unique vinegars -- The quest for local flavors: infused vinegars -- Wilder vinaigrettes, salad dressings, and sauces -- Hot sauces and fermented spicy vinegars -- Wildcrafted appetizers and side dishes -- Preserves, soups, and drinks.
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