Infusing Flavors: Intense Infusions for Food and Drink: Recipes for oils, vinegars, sauces, bitters, waters & more

Coopey, Erin

ISBN 10: 1591866545 / ISBN 13: 9781591866541

Published by Cool Springs Press, 2016

About this Item

Gently used with light wear to the cover, corners, or spine. Pages are clean and free of writing or highlighting. Binding is tight and fully intact. Dust jacket included with hardcover books. Ships fast in a protective poly mailerâ Monday through Friday, excluding weekends and holidays.

Seller Inventory # UBV.1591866545.G

Bibliographic Details

• Title: Infusing Flavors: Intense Infusions for Food and Drink: Recipes for oils, vinegars, sauces, bitters, waters & more
• Publisher: Cool Springs Press
• Publication Date: 2016
• Language: English
• ISBN 10: 1591866545
• ISBN 13: 9781591866541
• Binding: Soft cover
• Condition: good

About this title

Synopsis

Are you looking for creative, easy ways to add something extra special to your table? Create teas, tisanes, bitters, liqueurs, aguas frescas, waters, vinegars, oils, gastriques,shrubs, ice creams, soft drinks, and more by learning which ingredients pair well together to make sweet and savory dishes spectacular.
 
From ginger-scallion-infused broth to lavender-lemon-infused syrup for sorbet,Infusing Flavors provides inspiration and tips on how to use homegrown herbs and create wonderful flavor combinations. Think about sipping on your very own orange-clove infused cup of tea, lavender soda or an old-fashioned. Recipes include truffled potato gratin, grilled eggplant salad with fig-infused balsamic vinaigrette, halibut tostada with melon salsa, braised short ribs,pan-seared duck breast and so much more!
 
This is just a taste of Infusing Flavors:

• Olive oils using herbs and flowers using chamomile, lavender, lemongrass, rosemary, mint, sage, thyme, lemon verbena, ginger, basil, and tarragon.
• Bitters using cherries, oranges, rhubarb, lemon as well as celery, mint, and almonds.
• Teas using peach, strawberries, raspberries, blackberries, blueberries, citrus, watermelon, and mangos.
• Broths using celery, fennel, and dandelions, shrimp, shiso, and citrus.
• Shrubs, switchels and kombuchas using plums, vanilla, pineapples, blueberries, and cucumbers.
• Honeys, Sugars and Simple Syrups
• And so many more mouth watering ideas that are easy to follow and even easier to enjoy!

These infusion techniques and recipes provide you with endless possibilities.
 
Chapters include: 
Teas & Tisanes - infused teas and herbal blends; iced and hot
Extracts & Bitters - from baker to bartender
Shrubs, Switchels, & Kombuchas - refreshing beverages from the past and present
Soft Drinks & Infused Waters - artisan sodas, agua frescas and flavored waters
Infused Oils - for cooking and garnishing
Vinegars & Gastriques - from salads to sauces
Broths - give your soups and side dishes exciting flair
Desserts - frozen treats, custards and cake

About the Author

Erin Coopey calls herself a "glorified home chef" even though she is a trained chef, has competed on (and won) Food Network's Guy's Grocery Games, and was selected to be a judge for the 2016 Edible Communities EDDY Awards. Cooking is her passion, and she loves the way food brings people together. 

Coopey's philosophy is that good cooks must possess a generous spirit. She also believes that cooking should be fun! This philosophy is reflected through Coopey's books, and classes. If you're in Seattle, you can join her for a cooking class. Otherwise, check out The Kitchen Pantry Cookbook and her website, The Glorified HomeChef - glorifiedhomechef.com