Infusing Flavors : Intense Infusions for Food and Drink: Recipes for Oils, Vinegars, Sauces, Bitters, Waters & More

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 "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"-- Provided by publisher Are you looking for creative, easy ways to add something extra special to your table? Create teas, tisanes, bitters, liqueurs, aguas frescas, waters, vinegars, oils, gastriques,shrubs, ice creams, soft drinks, and more by learning which ingredients pair well together to make sweet and savory dishes spectacular. From ginger-scallion-infused broth to lavender-lemon-infused syrup for sorbet,Infusing Flavors provides inspiration and tips on how to use homegrown herbs and create wonderful flavor combinations. Think about sipping on your very own orange-clove infused cup of tea, lavender soda or an old-fashioned. Recipes include truffled potato gratin, grilled eggplant salad with fig-infused balsamic vinaigrette, halibut tostada with melon salsa, braised short ribs,pan-seared duck breast and so much more! This is just a taste of Infusing Flavors:Olive oils using herbs and flowers using chamomile, lavender, lemongrass, rosemary, mint, sage, thyme, lemon verbena, ginger, basil, and tarragon.These infusion techniques and recipes provide you with endless possibilities. Chapters include: Teas & Tisanes - infused teas and herbal blends; iced and hotExtracts & Bitters - from baker to bartenderShrubs, Switchels, & Kombuchas - refreshing beverages from the past and presentSoft Drinks & Infused Waters - artisan sodas, agua frescas and flavored watersInfused Oils - for cooking and garnishingVinegars & Gastriques - from salads to saucesBroths - give your soups and side dishes exciting flairDesserts - frozen treats, custards and cake Learn to harness all kinds of flavors from natural sources, from delicate additions like flowers and gentle herbs, to bold tastes like fruits and seeds