Ten years in the making, Infuse, by Eric Prum & Josh Williams pushes the limits of the definition and offers recipe after recipe of extracted compounds. Whether it is standard infused party drinks or category bending Sriracha and honey soaked popcorn, this book has it all.
Most appealing about this title is the crisp full color photographs of all the ingredients. A good illustration is worth a thousand words. With a few simple tools anyone can get started and it won’t be long before you are enjoying an unlimited variety of delicious flavors.
This book promises to be a welcome addition to any kitchen bookshelf. One that you will be proud to show your guests and share with your friends.
I received this book from Blogging for Books for this review.