Infuse

Oil, Spirit, Water: A Recipe Book

Nonfiction, Food & Drink, Beverages, Bartending, Herbs & Spices, Wine & Spirits
Cover of the book Infuse by Eric Prum, Josh Williams, Potter/Ten Speed/Harmony/Rodale
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Author: Eric Prum, Josh Williams ISBN: 9780804186773
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: May 19, 2015
Imprint: Clarkson Potter Language: English
Author: Eric Prum, Josh Williams
ISBN: 9780804186773
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: May 19, 2015
Imprint: Clarkson Potter
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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