What do you get when you add flavors and sweetener to vodka, brandy, whiskey, or rum? Homemade liqueurs You ll be delighted by how easy it is to make your own versions of popular brands such as Bailey s, Triple Sec, and Kahlua, as well as dozens of original flavor combinations. Andrew Schloss shows you the basic techniques for making a liqueur typically as simple as combining fruit with liquor and sugar, letting the mixture sit for a week, straining, and enjoying and then provides more than 150 recipes organized by types of flavoring, which include fruits, herbs, spices, nuts and seeds, vegetables, coffee, tea, chocolate, cream, caramel, honey, and butterscotch. Schloss also shows you how to make infused spirits, which are flavored but don t contain sweeteners. And finally, he offers 80 recipes for irresistible cocktails you can make with your homemade liqueurs and infused spirits. Cheers

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Most people who know about tahini understand the sesame paste as simply one of the building blocks of hummus. But for Amy Zitelman, CEO and cofounder of woman-owned Soom Foods-the leading purveyor of tahini and tahini products in the American market-the culinary potential of tahini goes far beyond hummus. In The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal, tahini is introduced to home cooks as a new pantry staple that can be used in recipes from dips to desserts. Tahini, made from pressed roasted sesame seeds, is a healthy, vegan, dairy-free, gluten-free, and low-sugar superfood rich in Omega fatty acids, protein, and calcium. Although tahini's historical roots are in the Middle East, Zitelman aims to stretch the culinary borders of tahini outside of traditional Middle-Eastern fare. The Tahini Table contains 100 recipes that showcase tahini's wide range of uses. This "cult condiment" is mild enough to step in as an inspiring replacement for the eggs, cheese, mayo, and cream called for in recipes that American home cooks are making for their families every day. The Tahini Table provides tahini hacks for reimagined American classics, including vegan "queso," eggless mayonnaise, and gluten-free brownies. From Vegan Mac and "Cheese" and Tahini Chicken Schnitzel, to Chocolate Halvah French Toast and Tahini Flan, Zitelman writes with the home cook in mind, incorporating tahini into everyday cooking in delicious and unexpected ways. With beautiful color photos, contributions from top restaurant chefs, and easy substitutions for a variety of diets, The Tahini Table proves that tahini is the next must-have pantry staple for home cooks everywhere.

Teaching your kids science just got better--and tastier! With the awe-inspiring and accessible recipes and projects in Amazing (Mostly) Edible Science,uniting science and cooking has never been easier. Introduce your children to the wonders of science by creating projects and experiments in your very own kitchen. Entertaining to make and spectacular to behold, not only will your child learn important scientific principles, but they can even enjoy the delicious final product. Almost everything made in this book is edible. Learn and appreciate projects like classic exploding volcano cakes, glow-in-the-dark Jell-O, singing cakes, and bouncy eggs. Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages. * All recipes/projects in this book are non-toxic and safe for consumption; some just to taste (slime, ectoplasm) and many you will love, such as molten chocolate cupcakes, disappearing peppermint pillows, and amber maple syrup crystals!