Hello again, savvy savers! Today finds is with a new, original cook book review, and this time from the same authors of Shake: A New Perspective on Cocktails, comes Infuse: Oil, Spirit, Water, by 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.
The cookbook pairs fresh ingredients with exactly what the title describes – oils, spirits, and water – to create fun and easy blends every home cook can enjoy. From the Olio Santo – a Calabrian chile infused oil they suggest using on pizza bianca – and overnight Limoncello to a refreshing post work out Pineapple Mint Coconut Water, Prum and Williams have created a collection of simply executed but brilliantly flavored infusions.
What I love about this book is how uncomplicated everything is. The most frequently required tool in making the recipes is a mason jar. That’s it. A mason jar! Some of the recipes require muddling, others shaking, and others simply time. It’s almost ridiculous how easy the recipes in this book really are – it kind of makes you wonder how you didn’t think of some of them yourself!
This book is not just for the home enthusiasts or the soon-to-be microbiologist, as it would equally make an awesome house warming gift for the novice among us, in terms of food infusions, too!
To find out more about this book, click here!