Leatherwood Vinegary: A Winery Gone Sour
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Author: Nancy Leasman
Reviews:
“Reading Leatherwood Vinegary is like peeking in someone’s diary, where vinegar happens to be a main character. With gentle humor, Nancy Leasman makes vinegar fascinating and weaves its story with her rural and family life and how everything revolves around food. Who knew you could have family gatherings focused on blue cheese or mustard? Want to try an authentic Russian meal? Leasman shares the exotic along with the simple—how to make “The Very Best Green Beans.” The recipe includes vinegar, of course. If nothing else, you’ll want to check out Leasman’s eclectic recipes that include intriguing vinegar flavors you never imagined. She and her vinegar-making husband have turned an acidic kitchen staple into a culinary adventure.”
— Dee Goerge, Minnesota writer
“You may be hooked by the end of the Introduction, as I was. Most certainly, you won’t want to put the book done by the end of Chapter 1. By book’s end, you’ll have the inside scoop on what prompted Ron and Nancy Leasman to open a vinegary, and how their business venture co-existed happily alongside their loving family life. Nancy shares their journey in a heartwarming, humorous style that will thoroughly captivate you. It’s a book to keep close at hand.”
— Natalie Miller Rotunda, Minnesota organic foods and freelance writer
“Nancy Leasman's fine book is as much about turning wine into vinegar as it is a life well-lived. Nancy and Ron's enterprise may be the first (if not the only) farmstead artisan vinegar using time-old methods and up to date technology. Making vinegar involves chemistry and alchemy and Nancy's stories, like Ron's brews, are vigorous and flavorful, sure to inform and inspire.”
— Beth Dooley, co-author Savoring the Seasons of the Northern Heartland and food writer for the Star Tribune and Mpls/St.Paul Magazine.
Reviews:
“Reading Leatherwood Vinegary is like peeking in someone’s diary, where vinegar happens to be a main character. With gentle humor, Nancy Leasman makes vinegar fascinating and weaves its story with her rural and family life and how everything revolves around food. Who knew you could have family gatherings focused on blue cheese or mustard? Want to try an authentic Russian meal? Leasman shares the exotic along with the simple—how to make “The Very Best Green Beans.” The recipe includes vinegar, of course. If nothing else, you’ll want to check out Leasman’s eclectic recipes that include intriguing vinegar flavors you never imagined. She and her vinegar-making husband have turned an acidic kitchen staple into a culinary adventure.”
— Dee Goerge, Minnesota writer
“You may be hooked by the end of the Introduction, as I was. Most certainly, you won’t want to put the book done by the end of Chapter 1. By book’s end, you’ll have the inside scoop on what prompted Ron and Nancy Leasman to open a vinegary, and how their business venture co-existed happily alongside their loving family life. Nancy shares their journey in a heartwarming, humorous style that will thoroughly captivate you. It’s a book to keep close at hand.”
— Natalie Miller Rotunda, Minnesota organic foods and freelance writer
“Nancy Leasman's fine book is as much about turning wine into vinegar as it is a life well-lived. Nancy and Ron's enterprise may be the first (if not the only) farmstead artisan vinegar using time-old methods and up to date technology. Making vinegar involves chemistry and alchemy and Nancy's stories, like Ron's brews, are vigorous and flavorful, sure to inform and inspire.”
— Beth Dooley, co-author Savoring the Seasons of the Northern Heartland and food writer for the Star Tribune and Mpls/St.Paul Magazine.