Infusing oil: I have bought a lot of flavored olive oil in the past. There is a stand at Pike Place Market in Seattle that sells many varieties of flavored olive oil and balsamic vinegar. However, it is a bit expensive and sometimes a pain to get to when I have a great loaf of bread. The Olio Santo (spicy Calabrian chili oil) and Garlic Confit Oil are exactly what I need in my kitchen for dipping bread and drizzling on meat and popcorn. I also really like the four easy vinaigrette adaptations.
Infusing spirits: There are several combinations in this section that I can't wait to try. I have always wanted to make my own Overnight Limoncello and Coffee Liqueur, and the Roasted Pineapple Mezcal looks amazing.
Infusing water: This is not something I had a lot of experience prior to this book. I have added mint leaves or whole fruit to water in the past and not noticed much of a difference. I plan to take the Hanoi Cold Brew when I go camping and all of the teas in this section look delicious.
The photos in this book are beautiful and have me wanting to make every recipe before remembering I don't like jalapeno peppers or cucumber. If you are interesting in infusing flavors into oil, spirits or water, this is the book for you.
I received this book from Blogging for Books in return for an honest review. All opinions are my own.
