Infusing flavors : recipes for oils, vinegars, sauces, bitters, waters & more
(Book)
Author
Published
Minneapolis, MN : Cool Springs Press, 2016.
Status
Central - Adult Nonfiction
641.6383 COOPE
1 available
641.6383 COOPE
1 available
Copies
Location | Call Number | Status |
---|---|---|
Central - Adult Nonfiction | 641.6383 COOPE | Available |
Description
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More Details
Published
Minneapolis, MN : Cool Springs Press, 2016.
Format
Book
Physical Desc
176 pages : color ; 24 cm
Language
English
Notes
General Note
Includes index.
Description
"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, basilFruits - cherry, peach, strawberries, raspberries, blackberries, blueberries, citrus (lemons and oranges), watermelonVeggies, berries, and roots - celery, fennel, dandelionThe 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 RecipesTeas and tisanes - herbal and fruit; iced and hotHoneys, sugars, and simple syrupsExtracts and bitters - from baker to bartenderShrubs, switchels, and kombuchasSoft drinks and infused waters (sodas, beer, and "ade")Flavored oils - the chef's secretVinegars and gastriquesBrothsDesserts and sweets"--,Provided by publisher.
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Citations
APA Citation, 7th Edition (style guide)
Coopey, E. (2016). Infusing flavors: recipes for oils, vinegars, sauces, bitters, waters & more . Cool Springs Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Coopey, Erin. 2016. Infusing Flavors: Recipes for Oils, Vinegars, Sauces, Bitters, Waters & More. Cool Springs Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Coopey, Erin. Infusing Flavors: Recipes for Oils, Vinegars, Sauces, Bitters, Waters & More Cool Springs Press, 2016.
MLA Citation, 9th Edition (style guide)Coopey, Erin. Infusing Flavors: Recipes for Oils, Vinegars, Sauces, Bitters, Waters & More Cool Springs Press, 2016.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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