Infuse: Oil, Spirit, Water demystifies the art of infusing
Infuse: Oil, Spirit, Water
by Eric Prum and Josh Williams
2015, 176 pages, 8.5 x 8.6 x 0.6 inches (softcover)
To infuse a liquid is to place a flavoring agent such as herbs in it until it takes on the flavor of the agent. In Infuse: Oil, Spirit, Water, authors Prum and Williams demystify the art of infusing and show us how easy it is to create infusions. Simple prose, simple recipes, clear instructions and gorgeous photographs of the tools, ingredients and finished product will guide beginners in this art and inspire the experienced to experiment.
First make sure you have the tools: a muddler (good excuse to get one, or you can always use a pestle), sieve, cheese cloth and funnel, and of course containers – most any old jam jar will do, but recipes are tuned for mason jars, 8oz (cup), 16oz (pint) and 32oz (quart). Basically tools that most readers will have in their kitchen.
Divided into three sections using different liquids, readers start by learning how easy it is to make vinaigrette salad dressings – four parts oil, one part vinegar – and other infused oils. Prum and Williams also provide a few recipes to use the infused oils. They then move on to spirits and a few cocktail recipes to use them in, and finally to infused waters, which are great flavorful substitutes for sugary sodas and just perfect for warm weather. The book itself is not just beautiful but practical, with the pages actually sewn in so you can open the book and flatten it to the recipe you want. This book will hold up for many years to come.
– Carolyn Koh