Book Review: Infuse: Oil, Spirit, Water, by Eric Prum and Josh Williams


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 Eric Prum and Josh Williams. This 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!



I received this book as a review copy from Blogging For Books. All opinion expressed are that of my own.

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