Balsamic Vinegar Cookbook
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  their own home-cooked meals comesThe Balsamic Vinegar Cookbook.   Featuring more than 40 tantalizing recipes that make the most of  balsamic vinegar's assertive, complex flavor, it offers dishes such  as Minestrone Modena-Style, Maple-glazed Balsamic Carrots, Salmon with  Gingered Balsamic Vinegar and Strawberry Granita. An engaging history  of balsamic vinegar combined with a fascinating look at how it is  produced round out this tribute, which also defines terms, clears up  misconceptions and provides a list of mail-order sources to ensure that  readers have access to the best balsamic vinegar possible.