Erin Coopey

Infusing Flavors

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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
This book is currently unavailable
272 printed pages
Original publication
2016

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