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Infusing Flavors: Intense Infusions for Food and Drink: Recipes for oils, vinegars, sauces, bitters, waters & more Flexibound – May 23, 2016

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Erin Coopey (Author)
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Erin Coopey (Author)
5.0 out of 5 stars 12 customer reviews
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Product Details

  • Flexibound: 176 pages
  • Publisher: Cool Springs Press (May 23, 2016)
  • Language: English
  • ISBN-10: 1591866545
  • ISBN-13: 978-1591866541
  • Product Dimensions: 7.2 x 0.5 x 9.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #153,498 in Books (See Top 100 in Books)

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5.0 out of 5 starsInfusing Flavors rocks!
By Cathy Sander on May 18, 2016
Format: Kindle Edition
Having one of Erin’s cookbooks in my kitchen is liking having Erin herself by my side. I love her style of writing – warm, witty and personable. She makes learning new recipes fun!

The recipes have great side bars of fascinating information and Erin’s Tips are the best. I enjoy knowing the how’s and why’s of why a recipe works and the history behind it. The way Erin delivers this knowledge helps any cook be fearless in the kitchen and experimenting with tastes. She gives you a sound foundation on which to build on. And her recipes are amazing and very user friendly as well as being creative and tasty.

In addition to so many wonderful recipes the photograph is exceptional. Her cook book is one of my favorites to display in my kitchen in my cook book holder. I rotate different photos weekly. Not only beautiful to look at but they inspire me to keep trying these recipes.

My favorite recipe so far is the Pineapple Shrub. My family and friends can look forward to many varieties of Infusions for birthday and holiday gifts along with a copy of the book.
Cathy in Seattle
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5.0 out of 5 starsErin Coopey's Infusing Flavors is a wonderful book. It is perfect for anyone looking to ...
By Genie from Bellefonte on May 25, 2016
Format: Flexibound
Erin Coopey's Infusing Flavors is a wonderful book. It is perfect for anyone looking to add that "something special" to your recipes. The book is just a really nice size, and the pages are sturdy and easy to turn. The photos are outstanding. I, especially like Erin's Tips. It's great when you don't have an ingredient, and right on the recipe page are possible substitutions. The recipe steps are written in an easy to follow manner.

The picture of the Flatbread with Sheep's Milk Feta, Lemon-Infused Olive Oil and Mint stood out for me, and the bread looked delicious. I made the recipe for my card players, using the lemon mint from my garden. They loved it. Only crumbs were left on the serving plate.

Since that was a hit, the following week, I made the Pia Colada Agua Fresca for my book club ladies. Of course, we added rum, but what an amazing flavor! We had a lively book discussion.

You can't go wrong with this cookbook. I grow tired of cookbooks with variations of the same things. This is definitely something different and fun.
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5.0 out of 5 starsI can’t wait to experiment.
By Amazon Customer on May 26, 2016
Format: Flexibound
This cookbook has an amazing assortment of recipes. The sections on bitters and soft drinks are really fun. My friends and I enjoy buying (and drinking) locally made spirits. These recipes are an excellent addition to our cocktails. The ginger ale recipe is one of my favorites. A pinch of cayenne adds a nice twist.

The cookbook also has an interesting section on desserts. The infusions for sorbet, ice cream, etc. are excellent. Also, I love the recipe for the Lemongrass-Infused Coconut Milk for Popsicles. The Shrubs and Kombuchas section is fun, too. I can't wait to try the basic kombucha and the Haymaker's Punch.

You can tell the author of this cookbook has a passion for teaching. The recipes are easy to follow and “Erin’s Tips” are very helpful. I feel like the author is speaking to me when I make each recipe.

I highly recommend this cookbook. It is a great addition to any kitchen.
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5.0 out of 5 starsPractical advice for great and sometimes unusual flavors
By M. J. Smith VINE VOICE on October 4, 2016
Format: Flexibound Verified Purchase
This book is much more than the next Pacific Northwest book introducing shrubs Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand or bitters Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters or similiar retreivals of "lost" foods. Rather it is an introduction to a wide variety of ways to infuse flavor by steeping, decocting, percolating ... in oil, vinegar, water, alcholol, broths, honey ... to make drinks, desserts, pizzas, stews, salads ... And yes, it does include bits on shrubs and bitters.

What sets this book apart from similiar books on infusing is the care given in melding the infusion into a coherent flavor profile in a finished dish. For example, lemon infused oil is nothing innovative ... you can buy it in a store. However, when you taste the oil made by this recipe and combine it into Flatbread with Sheep's Milk Feta, Lemon-Infused Olive Oil and Mint you understand precisely why you would make your own infused oil and consider it essential.

It may be a bit unusual that I have three varieties of shiso in my garden (red and green Japanese; green Korean), but it was absolutely delightful to find a Shiso-Infused Broth recipe (also using lemongrass-infused rice vinegar) as a base of Shrimp and Vegetables in Shiso-infused Broth using shredded diakon for noodles

There are also uncommon flavor profiles that work splendidly e.g. Bay Leaf-Infused Cream for Ice Cream.Read more ›
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5.0 out of 5 starsLove this book!
By CP on May 22, 2016
Format: Flexibound
There are so many great ideas in this book. Great instructions walk you through all sorts of things you've never made before--kombucha, shrubs, bitters, fancy soda, etc. Coopey explains all the ingredients (and where to get them) and the steps for making these infusions. Sidebars and gorgeous photos provide even more information. The infusions are easy to make. Some take a while as you wait for the fermentation or extraction to take place and others, like infused olive oil and teas are ready right away.
My favorite so far is the Ginger Ale. Great kick to it. Next up will be Ginger Beer.
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Most Recent Customer Reviews

5.0 out of 5 stars... book where she included a recipe for something I love: Aguas...

Erin spoke in San Francisco last Saturday about her new book where she included a recipe for something I love: Aguas frescas! Read more

Published 5 months ago by CC in SF
5.0 out of 5 starsFive Stars

Great book!

Published 6 months ago by Amazon Customer
5.0 out of 5 starsI Love This Cookbook!

Infusing Flavors is exactly the type of cookbook I love to purchase and use on a regular basis. The book is full of gorgeous and inspiring photos linked with beautiful recipes that... Read more

Published 7 months ago by Heidi Pankow
5.0 out of 5 starsThis is a great reference cookbook with many recipes that would be...

This is a great reference cookbook with many recipes that would be difficult to find elsewhere. The author is a popular cooking instructor in the Seattle area. Read more

Published 7 months ago by Amazon Customer
5.0 out of 5 starsWhat a Great Find!

This book features so many unique recipes with very clear, step-by-step techniques. I also appreciated that the recipes don't require special equipment. Read more

Published 7 months ago by Pam Sawyer
5.0 out of 5 starsWarning. This book will make you thirsty.

This little book is a show-stopper! It's filled with summer-perfect liquid refreshers (think homemade ginger ale, plum/star anise shrub, watermelon hibiscus agua fresca! Read more

Published 7 months ago by Kelli Johnson
5.0 out of 5 starsGet ready for a flavor revolution! But with little effort...

Erin’s latest book is a must-have for anyone who wants to add flavor and depth to their food and drinks. Read more

Published 7 months ago by Sheri L. Wetherell

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