The Art of Extract Making: A Kitchen Guide to Making Vanilla and Other Extracts at Home

Name: The Art of Extract Making: A Kitchen Guide to Making Vanilla and Other Extracts at Home
Brand: Surrey Books Agate
SKU: SP-9781572843301
Price: 45.00 USD
Availability: InStock

$45.00

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Table of Contents:

Introduction
Why We Wrote an Extract-Making Book
Vanilla Bean History
Vanilla Bean Species and Origins
Vanilla Bean Harvesting
Selecting Your Vanilla Beans
Choosing Your Spirits
Deciding on Your Jars and Bottles
The Mother Jar
Making Your First Vanilla Extract - A Detailed Guide
Recipes
Vanilla Extracts
Chocolate, Caramel, and Coffee Extracts
Fruit Extracts
Nut and Spice Extracts
Used Vanilla Bean Uses
Acknowledgments
Extract-Making Journal
Index
About the Authors

Biographical Note:
Paul and Jill Fulton started VanillaPura in 2016. Their passion for extract making helped them develop a business, a large online community (which grew by more than 100,000 in one year), and a center for helpful extract-making content. Their community is built on the requirement that everyone should be "as sweet as a vanilla bean" to everyone, always. They live in Highland, Utah, with their two sons.

Brief Description:
"A first-of-its-kind cookbook, featuring 40 unique and approachable extract recipes for both brand-new and experienced DIY extract makers"--

Promotional Headline:
Agate Publishing

Publisher Marketing:
A first-of-its-kind cookbook, featuring 40 unique and approachable extract recipes for both brand-new and experienced DIY extract makers.

From VanillaPura founders Paul and Jill Fulton comes a delightful collection of scrupulously tested extract recipes designed to pack maximum flavor and sweetness into a variety of baking and cooking applications. Creating high-quality, high-impact extract is so much more than simply putting beans into booze and waiting. In The Art of Extract Making, the Fultons offer a brief overview of the history of vanilla cultivation, the science of extraction, and the intricacies of different vanilla species and spirit varieties so that at-home extract makers can make the best choices about which ingredients will yield the best results for their desired applications.

From an introductory-level "first vanilla extract" recipe, to more complex blends of cocoa, caramel, and coffee, the book covers a vast range of flavors, even delving into surprising combinations like ginger and peach. With simple recipe steps, detailed taste-testing instructions, and clear guidance on vanilla bean origins and alcohol types to use for each recipe, the hardest part will be waiting for the extract to be ready! The Fultons invite readers to make each recipe their own with the extract-making journal pages included at the end of the book so that personalized, perfect sweetness can be recreated time and time again.