| #916854 in Books | 1997-03-19 | 1997-03-19 | Original language:English | PDF # 1 | 9.00 x.25 x8.25l, | File type: PDF | 96 pages||0 of 0 people found the following review helpful.| I tried the ketchup recipe and it was good at first but quickly lost flavor|By Tina|Not a lot of recipes but an interesting history of balsamic vinegar and it's beginnings, I tried the ketchup recipe and it was good at first but quickly lost flavor. It was a fair price at $5.00 but I am limited on space so I will probably donate this book as it just doesn't have a lot of recipe|From the Publisher|An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's
An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's most coveted condiment. It is now served in the trendiest restaurants and is frequently featured in gourmet food magazines.
For gourmets who want to learn more about this uncommon elixir and use it to add a touch of flavor to thei...
You can specify the type of files you want, for your gadget.Balsamic Vinegar Cookbook | Meesha Halm. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
