Infuse: Oil, Spirit, Water

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Infuse: Oil, Spirit, Water

by Eric Prum, Josh Williams

Potter/TenSpeed/Harmony | May 19, 2015 | Trade Paperback

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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.

Format: Trade Paperback

Dimensions: 176 pages, 8.49 × 8.56 × 0.63 in

Published: May 19, 2015

Publisher: Potter/TenSpeed/Harmony

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0804186766

ISBN - 13: 9780804186766

Found in: Beverages

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– More About This Product –

Infuse: Oil, Spirit, Water

Infuse: Oil, Spirit, Water

by Eric Prum, Josh Williams

Format: Trade Paperback

Dimensions: 176 pages, 8.49 × 8.56 × 0.63 in

Published: May 19, 2015

Publisher: Potter/TenSpeed/Harmony

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0804186766

ISBN - 13: 9780804186766

From the Publisher

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.

About the Author

ERIC PRUM and JOSH WILLIAMS have been best friends since they met on their first day of college at the University of Virginia. Today, they are partners in W&P Design, the company they co-founded in Brooklyn in 2012. W&P Design applies innovative design to the food and beverage world, with the simple mission of helping you eat and drink better (while having fun doing it). Among their most popular products are the Mason Shaker, a Mason jar cocktail shaker, and the Mason Tap, a unique pour spout for a Mason jar. W&P Design's products and recipes have been featured in the New York Times, Food & Wine, and Bon Appétit, among others. Eric and Josh are the authors of Shake: A New Perspective on Cocktails.

Editorial Reviews

“Packed with over 50 recipes, [Infuse] transforms simple liquors, olive oils, and more into lush nectars that had us wondering how we ever lived without them.” – InStyle.com