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03167aam a22003858i 4500 001 70A89C8EC93011E88539171297128E48 003 SILO 005 20181006010511 008 160114s2016 mnua 001 0 eng 010 $a 2015047474 020 $a 1591866545 020 $a 9781591866541 035 $a (OCoLC)934937777 040 $a DLC $b eng $e rda $c DLC $d OCLCO $d YDXCP $d BTCTA $d BDX $d OCLCQ $d WIM $d OQX $d UIB $d SILO 042 $a pcc 050 00 $a TX819.A1 $b C6548 2016 082 00 $a 641.6/383 $2 23 084 $a CKB040000 $a CKB023000 $a CKB040000 $2 bisacsh 100 1 $a Coopey, Erin, $e author. 245 10 $a Infusing flavors : $b recipes for oils, vinegars, sauces, bitters, waters & more / $c Erin Coopey. 264 1 $a Minneapolis, MN : $b Cool Springs Press, $c 2016. 300 $a 176 pages : $b color illustrations ; $c 24 cm 500 $a Includes index. 520 $a "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"-- $c Provided by publisher. 650 0 $a Cooking (Spices) 650 0 $a Herbal teas. 650 0 $a Flavoring essences. 650 0 $a Essences and essential oils. 650 0 $a Non-alcoholic beverages $x Flavor and odor. 650 0 $a Oils and fats $x Flavor and odor. 655 7 $a Cookbooks. $2 lcgft 941 $a 1 952 $l BOPG851 $d 20181006100409.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=70A89C8EC93011E88539171297128E48 994 $a C0 $b UIBInitiate Another SILO Locator Search