The publication of The Vinegar Cupboard could not be more timely. This staple ingredient is experiencing something of a culinary revival as the result of an upsurge of interest in fermentation, good gut health and the use of acidity in cooking.
The book, penned by food writer and historian Angela Clutton, is a bible of the history and science behind the kitchen staple. The variety of vinegars are immense and Clutton covers them all, from the ubiquitous balsamic, wine, cider, fruit and malt vinegars to the more unusual whey, sugar cane and maple varieties.
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