Infused

A NEW YORK TIMES BOOK OF THE YEARHenrietta Lovell is best known as 'The Rare Tea Lady'. She is on a mission to revolutionise the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Her quest has seen her travel to the Shire Highlands of Malawi, across the foothills of the Himalayas, and to hidden gardens in the Wuyi-Shan to source the world's most extraordinary teas.Infused invites us to discover these remarkable places, introducing us to the individual growers and household name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, recipes, and glorious photography, all written with Lovell's unique charm and wit.

From the authors of Shake: A New Perspective on Cocktails comes Infuse, a 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. In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.

Pump up the flavors of spirits and mixers with this essential guide to homemade blends and infusions. Pump up the flavors of spirits and mixers with The Infused Cocktail Handbook, the essential guide to homemade blends and infusions. The illustrated recipes explain which ingredients go best when infusing vodka, gin, tequila, whiskey, rum, and sherry and cover a range of globetrotting flavor profiles, from Earl Gray tea to lemongrass, cardamom, and walnuts, as well as gummy bears and bacon. With The Infused Cocktail Handbook not only will you know how to make your very own signature cocktails, you'll save money doing it.

Make drinking water a pure pleasure with tasty, healthy infusions of fruits and herbs Ice spiked with lavender and water chilled with a handful of blueberries and pomegranate seeds give hydration a whole new level of enjoyment. Keep it organic and sugar free with more than 50 simple yet distinctive recipes from Mimi Kirk, arguably the healthiest 80-year-old woman around. Perhaps her water really does come from the fountain of youth! Long before water infuser bottles appeared on the market, Kirk was adding berries and botanicals to her daily 64 ounces. Water might be the most important tool in the quest for vitality and long life: it aids in digestion and detoxification and helps us maintain energy and feel satiated. Hydration is the key to looking and feeling young—these simple recipes will inspire even the most resistant water drinkers to up the ante.

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, basil Fruits - cherry, peach, strawberries, raspberries, blackberries, blueberries, citrus (lemons and oranges), watermelon Veggies, berries, and roots - celery, fennel, dandelion The 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 Recipes Teas and tisanes - herbal and fruit; iced and hot Honeys, sugars, and simple syrups Extracts and bitters - from baker to bartender Shrubs, switchels, and kombuchas Soft drinks and infused waters (sodas, beer, and "ade") Flavored oils - the chef's secret Vinegars and gastriques Broths Desserts and sweets

Infused liqueurs are the hot new ingredients for cocktails. With more than 30 infusions plus dozens of drinks to use them in, Infused combines spirits like vodka and rum with fruits, flowers, herbs, and spices to create superior liqueurs. Take the Gibson and give it a kick with Onion Vodka. Cool down with Watermelon Martinis on warm summer days, or get the heat going with Hot Mint Chocolate spiked with Mind Vodka, a perfect antidote to cold winter nights. Many infusions pair with multiple recipes: herb-infused vodkas enliven both the Rosemary Martini and the Strawberry Basil Martini. Chocolate Vodka is the indulgence in the Chocolate Martini, Brandy Alexander, and the Grasshopper. The versatility of each infusion makes giving a bottle of homemade liqueur a unique gift for any drink connoisseur. With tips on how to shake, stir, and chill, and enough recipes and ideas to reinvent any party, this colorful little book is the ultimate infusion of fun.

Chef Turtle's Infusion Guide and Cookbook with savory and baked recipes will not only give you the knowledge of how to infuse your cannabis into your base ingredients but will also provide recipes as well. This book will teach you how to properly figure out your percentage to milligram/gram breakdown along with different methods of infusions. In this book, we will go over how to infuse butter, oils, heavy cream, honey, sugar, alternative sugars, spies, and flour and provide you with food recipes to use them in. This book also goes over gauge loss, green/yellow dragon extractions, RSO process, terpenoid breakdowns, decarboxylation, and much more.