A primer of infusion techniques, Infuse is a collection of recipes for oils, spirits, and waters. I saw this cookbook at Williams-Sonoma while my son was in his jr. chef class. They displayed it with a pricey mason jar with an infusion topper on it. I was immediately intrigued by the picture on the cover, and I couldn’t wait to learn more about this unique technique for creating delicious flavors in the kitchen.
While the fancy infusion spout is useful, all you really need to create the recipes in Infuse are a few recycled jars or bottles. The authors, Eric Prum an Josh Williams, begin by showing you all the supplies you need and cover the basics of what infusing is all about. The photography and graphic design of this book are stunning, making it so easy to see what the finished concoctions look like–my kind of cooking.
Creating the vinaigrette, marinades, sauces, and drinks is like doing chemistry, and it is so much fun. My jr. chef especially likes creating beautiful jars of deliciousness to share with the family. Since each Infuse recipe has only a few simple ingredients, they aren’t budget busters, and they aren’t intimidating.
Our personal Infuse faves include:
- Whole Wheat Blueberry Pancakes with Blueberry-Infused Maple Syrup
- Summer Berry Hibiscus Tea
- Lemongrass Green Tea
- Movie Night (Sriracha and honey infused buttered popcorn)
- Kale & Apple Salad
These easy and delicious recipes are also beautiful. The fun of making our own infusions from fresh ingredients, including some from our garden, takes our cooking to a whole new level. They make great gifts from the kitchen, too, homemade with love.
The publisher provided a review copy of Infuse.
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