Infuse: Oil, Spirit, Water: A Recipe Book
ISBN-13:
9780804186766
ISBN-10:
0804186766
Edition:
NO-VALUE
Author:
Josh Williams, Eric Prum
Publication date:
2015
Publisher:
Clarkson Potter
Format:
Paperback
176 pages
FREE US shipping
Book details
ISBN-13:
9780804186766
ISBN-10:
0804186766
Edition:
NO-VALUE
Author:
Josh Williams, Eric Prum
Publication date:
2015
Publisher:
Clarkson Potter
Format:
Paperback
176 pages
Summary
Infuse: Oil, Spirit, Water: A Recipe Book (ISBN-13: 9780804186766 and ISBN-10: 0804186766), written by authors
Josh Williams, Eric Prum, was published by Clarkson Potter in 2015.
With an overall rating of 4.0 stars, it's a notable title among other
Herbs, Spices & Condiments
(Cooking by Ingredient, Cocktails & Mixed Drinks, Beverages & Wine, Homebrewing, Distilling & Wine Making) books. You can easily purchase or rent Infuse: Oil, Spirit, Water: A Recipe Book (Paperback) from BooksRun,
along with many other new and used
Herbs, Spices & Condiments
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.55.
Description
From the authors of Shake: A New Perspective on Cocktails comes Infuse, a recipe book filled with fresh and flavorful oil, spirit, and water infusions.
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.
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.
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