Posted by Katrina Roets at 8:30 AM
Friday, August 7, 2015
Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts.
In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.
Any excuse to play in the kitchen and in my garden is a good excuse to read a book in my world. Okay, a book is a good excuse to read a book in my world, but a book that adds in those other components? Priceless. Honest to goodness, this is a book that just encourages me to get in there and play which is something that I don't do near enough. I spend far too much time "cooking" and not enough time just letting my creative side flow. I just need to get myself some mason jars and a few of those fantastic taps that they're producing now!
Honestly... if you like yummy infusions, a bit of fun, and kitchen experiments, you're going to want to add this book to your shelf!
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