Produktdetails
Alois Gölles on vinegar. Cultural history, the variety of types and varieties, a chapter on balsamic vinegar and one on the double fermentation process, in which sugar first turns into alcohol and then into vinegar.
Accompanied by recipes ranging from Styrian classics to dressings and sauces, all the way to preserves. A book for anyone who wants not just to use vinegar, but to understand it.
Information
