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"Homemade Soda" offers bubbly recipes and simple instructions for easy-to-learn techniques. Soda makers of any experience level - from beginners to experts - will delight in this must-have resource. Author Andrew Schloss clearly explains the three basic methods of carbonation: yeast brewing, carbonating in a siphon, and infusing a flavour base with a seltzer. Using these simple techniques, anyone can make a delicious array of refreshing recipes, such as Honey Cardamom Fizzy Water, Fruity Root Beer, Pomegranate Punch, Sparkling Espresso Jolt, Chai Fizz, Sangria Shrub, and Berry Vinegar Cordial. Some recipes show readers how to recreate the flavours of favourite commercial soft drinks. Still more recipes show how to use homemade soda in decadent desserts and adult cocktails. And a handy problem-solving section helps readers troubleshoot if the unexpected happens.
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Review:
"As the seasoned author of 15 successful cookbooks (e.g., Art of the Slow Cooker), Schloss does not disappoint here. This collection contains 200 recipes for carbonated beverages, ranging from the expected (Rooty Toot Root Beer) to the gourmet (Spiced Balsamic Fig Sparkler). In addition to the soda recipes, Scholss devotes two chapters to food cooked with the drinks, covering both savory main dishes and sweet desserts. The short descriptions that accompany each recipe are carefully written to communicate taste and mouthfeel with vivid accuracy. Whenever possible, drink recipes have a range of options including carbonating with a siphon or even mixing into a cocktail. VERDICT The retro fonts and stylish layout make this book a modern answer to Stephen Cresswell's 1998 Homemade Root Beer, Soda, & Pop. Accessible to novice soda makers and appealing to experts, this is an exceptional collection and a comprehensive resource for both kitchen and bar."
About the Author:
Andrew Schloss is a well-known teacher, food writer, and food product developer. Schloss has authored many cookbooks and countless food articles. His first book, Fifty Ways to Cook Most Everything, was a Book-of-the-Month-Club Main Selection. The Science of Good Food (co-authored 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 with his wife, Karen, and their incredibly well-fed dog.
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- PublisherStorey
- Publication date2011
- ISBN 10 1603427961
- ISBN 13 9781603427968
- BindingPaperback
- Number of pages336
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