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
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.
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Very basic infusing Easy, basic recipes..a lot of “combine ingredients and shake” directions. I was hoping to learn a bit more about the science and chemistry behind infusing but the book is really just simple recipes with nice photographs. Many of the infusions are not meant to last more than a few weeks which was disappointing. I purchased the kindle edition and found the layout to be very poorly designed..paragraphs would break in odd places leaving most of the page blank, pages would change when…
So Basic it’s Embarrassing I’m so disappointed. The majority of these recipes call for no more technique than “shake in a mason jar.” I count three syrups, a couple of overnight cold brews, and one buttered popcorn recipe. How is this a book about infusions? I wanted to legitimately infuse herbs and favors into shelf stable oils, vinegars, syrups and more. I wanted to know how sugar, salt, fat, time and temperature will affect the flavor and shelf life of my infusions. I want to know how to get the most flavor…
Hard to read due to tiny, faint, fonts Pro: Beautiful bold photos.Con: Microscopic fonts.I was drawn to purchase the book based on the imagery. Once I received the book I quickly realized it would be challenging to read the recipes without a magnifying glass. My solution is to re-write each recipe on the page in larger print. Yep, that destroys the book, making it unappealing for selling as a used book, but it is necessary.Bravo to the photographer. Boo to the graphic designer.