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Infusing flavors: recipes for oils, vinegars, sauces, bitters, waters & more

Book Cover
Average Rating
Publisher:
Cool Springs Press,
Pub. Date:
2016.
Language:
English
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, 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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ISBN:
9781591866541
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Grouping Information

Grouped Work ID 4fc8cae4-e3c8-eca6-5b24-a31dfe91fc25
Grouping Title infusing flavors recipes for oils vinegars sauces bitters waters and more
Grouping Author coopey erin
Grouping Category book
Last Grouping Update 2019-01-15 23:14:31PM
Last Indexed 2019-01-18 03:45:58AM

Solr Details

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author Coopey, Erin,
author_display Coopey, Erin
available_at_catalog Edmondson Pike, Edmondson Pike Kids
collection_catalog Non-Fiction
detailed_location_catalog Edmondson Pike - Adult Non-Fiction, Hermitage - Adult Non-Fiction
display_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"--
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owning_location_catalog Edmondson Pike, Edmondson Pike Kids, Hermitage, Hermitage Kids
primary_isbn 9781591866541
publishDate 2016
record_details ils:CARL0000507625|Book|Books||English|Cool Springs Press,|2016.|176 pages : illustrations ; 24 cm.
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subject_facet Cookbooks, Cooking (Spices), Essences and essential oils, Flavoring essences, Herbal teas, Non-alcoholic beverages -- Flavor and odor, Oils and fats -- Flavor and odor
title_display Infusing flavors : recipes for oils, vinegars, sauces, bitters, waters & more
title_full Infusing flavors : recipes for oils, vinegars, sauces, bitters, waters & more / Erin Coopey
title_short Infusing flavors :
title_sub recipes for oils, vinegars, sauces, bitters, waters & more
topic_facet Cooking (Spices), Essences and essential oils, Flavor and odor, Flavoring essences, Herbal teas, Non-alcoholic beverages, Oils and fats