Modernist Cooking Made Easy: Infusions: The Ultimate Guide to Crafting Flavorful Infusions Using Modernist and Traditional Techniques by Jason Logsdon
My rating: 4 of 5 stars

I have recently become fascinated by the idea of infusing flavors into other things - think coffee, tea, vinegar, and yes also booze. My sister and brother in law have always been very supportive of my cooking so they hunted out this book for me. Apparently, there is a whole series of Modernist Cook Made Easy books that play with new technology to cook with. It turns out I’m more of a traditionalist than I would have thought, but my read has me seriously considering playing with sous vide as a technique. (I can do without the whipping siphon)

Alright so, as an overview on infusion this does a good job. While Logsdon spent a lot of time on his ‘modernist’ techniques he did a good job covering the traditional techniques and gives solid guidelines on how to modify a recipe for a different technique. He also does an excellent job describing the effect the different methods have on flavor.

Because his focus is on Modernist technique, most of the recipes are in those sections. Additionally, infusion is an old process, so this feels more like a cookbook that probably is in aid of his other books where infused liquids probably come in handy. He seem particularly enamored of sous vide. In any case, this is a solid text. He did a good job.


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