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Keith Mosman: Five Book Friday: Fearless New Collections from Asian American Poets (0 comment)
As Asian American and Pacific Islander Heritage Month draws to a close, I wanted to highlight some of the recent books of poetry that have so impressed me. Here are five poets who have written collections that are each rich, wise, and fearless...
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  • Kelsey Ford: Powell's Picks Spotlight: Elif Batuman's 'Either/Or' (0 comment)
  • Keith Mosman: A Long(ish) List of Recent Short Story Collections (0 comment)

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Infusing Flavors Intense Infusions for Food & Drink Recipes for Oils Vinegars Spirits Sauces Bitters Waters More

by Erin Coopey
Infusing Flavors Intense Infusions for Food & Drink Recipes for Oils Vinegars Spirits Sauces Bitters Waters More

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  • Synopses & Reviews

ISBN13: 9781591866541
ISBN10: 1591866545



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Synopses & Reviews

Synopsis

Ready to escape "vanilla" ho-hum recipes, embrace your culinary creativity, and taste something new? Yeah, we thought so. Pick up this cookbook--your ticket to a world of flavor.

Infusing Flavors features recipes to infuse mind-blowing flavors into teas, tisanes, bitters, liqueurs, aguas frescas, waters, vinegars, oils, gastriques, shrubs, ice creams, soft drinks, and more. Each section in the book is packed with unique recipes. You'll learn which herbs, fruits, flowers, vegetables, and even seeds can be prepared and infused into all-natural food and drink recipes. With its emphasis on flavor infusions that stretch beyond your standard cocktail bitters, this book is a special treat for any food lover.

Here's a taste of some of the ingredients you'll use in Infusing Flavors

Herbs and flowers - chamomile, lavender, lemongrass, rosemary, mint, sage, thyme, lemon verbena, ginger, basil

Fruits - cherry, peach, strawberries, raspberries, blackberries, blueberries, citrus (lemons and oranges), watermelon

Veggies, berries, and roots - celery, fennel, dandelion

The blending and infusing chapter, plus the diverse recipe sections of the cookbook, promise to keep readers enthralled and learning something they never guessed about these wide-ranging ingredients for flavor infusion. The book includes information about the following:

Peel-to-stem is the new nose-to-tail: introduction to the movement Blending Infusing Storing Experimenting with flavors Health benefits (including tips on growing your own fresh herbs)

The Recipes

Teas and tisanes - herbal and fruit; iced and hot

Honeys, sugars, and simple syrups

Extracts and bitters - from baker to bartender

Shrubs, switchels, and kombuchas

Soft drinks and infused waters (sodas, beer, and "ade")

Flavored oils - the chef's secret

Vinegars and gastriques

Broths

Desserts and sweets


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Product Details

ISBN:
9781591866541
Binding:
Trade Paperback
Publication date:
05/23/2016
Publisher:
Cool Springs Press
Pages:
176
Height:
.60IN
Width:
7.20IN
Illustration:
Yes
Author:
Erin Coopey

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