HOMEMADE LIQUEURS AND INFUSED SPIRITS
Andrew Schloss
Storey Publishing
November 2013
$18.95/Trade Paperback
ISBN-13: 978-1612120980
Andrew Schloss is a well-known teacher, food writer, and food product developer. His first book, Fifty Ways to Cook Most Everything, was a Bookof-the-Month Club Main Selection. The Science of Good Food (coauthored with David Joachim) won an IACP Cookbook Award, and their book Mastering the Grill was a New York Times best-seller. Schloss is also the author of Homemade Soda. He is a past president of the International Association of Culinary Professionals and lives outside Philadelphia.
Liqueurs, or cordials, are enjoying renewed popularity as the cocktail world continues to promote signature drinks that use liqueurs to build layers of flavor. With Andrew Schloss’s innovative recipes, it’s fun, easy, and safe to make and enjoy liqueurs at home.
In HOMEMADE LIQUEURS AND INFUSED SPIRITS, Schloss offers clone recipes for 21 big-name brands, including St. Germain, Chambord, Limoncello, and Baileys, as well as 136 more recipes for intriguing and original flavor combinations, such as Ginger Peach Saké, Radicchio Campari, and Honey Pistachio Liqueur. Recipes are organized by flavorings, which include fruit, vegetables, herbs and spices, nuts and seeds, flowers, coffee, tea, and chocolate, as well as cream, caramel, honey, and butterscotch. In addition to the 157 recipes for making liqueurs and infused spirits, there are 80 recipes for cocktails that use liqueurs. This book is a one-stop shop for making fantastically flavored drinks.