Essential Flavors: The Simple Art of Cooking With Infused Oils, Flavored Vinegars, Essences, and Elixirs

by Leslie Brenner, Katharine Kinsolving

A simple guide to creating your own infusions and essences from herbs and spices, fruits, cooked vegetables, wines, and spirits, explains how to distill these pure intense flavors and provides delicious recipes using them. Tour.

Genres: Cookbooks, Cooking

Hardcover

First published September 1, 1994

Reviews

[Colin · Rating 5 out of 5]

Great cookbook detailing flavors, oils, and vinegars to help broaden your cooking knowledge.

Good recipes to use them with too