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

Leslie Brenner, Katharine Kinsolving




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 | #1897583 in Books |  1994-09-01 | Original language:English | PDF # 1 |  20.00 x20.00 x20.00l, | File type: PDF | 304 pages

||0 of 0 people found the following review helpful.| nice recipes, but so dated!|By Trudy Allen|I thought this book was great. The recipes were well thought out, fairly easy and interesting. But my oh my, how dated it feels sometimes!

Its copyright is 1994 and it is very hard to remember when we didn't have the internet avaliable for everything. They try to give you some resources on where to find some of the more inte|From Publishers Weekly|This first effort by food writer Brenner and public relations specialist Kinsolving is a welcome and timely addition to the cookbook shelf. They offer comprehensive, easily followed instructions for infusing oils and vinegars with herbs, s

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.



You can specify the type of files you want, for your gadget.Essential Flavors: The Simple Art of Cooking With Infused Oils, Flavored Vinegars, Essences, and Elixirs   |  Leslie Brenner, Katharine Kinsolving.Not only was the story interesting, engaging and relatable, it also teaches lessons.

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