Available at a discounted pre-order price now. Will begin shipping in October 2023, just in time for the holidays! Remember, anything you order within the same order as the book will not ship until October.
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.
Dimensions: 8X10, Hardcover
History & Cultivation of Vanilla
In Depth DIY Extract Methodology
40 Recipes including vanilla, fruit, nut, cacao & more.
A DIY extract-making journal to organize your DIY extracts.
Est. 183 pages
Nearly 2 years in the making in conjunction with award winning Agate Publishing in Chicago, IL. Agate Publishing awards include the National Book Award in 2012 and a nomination for the International Association of Culinary Professionals Food Writing Award.