Aroma Kitchen: Cooking with Essential Oils, by Sabine Hönig, Ursula Kutschera
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Aroma Kitchen: Cooking with Essential Oils, by Sabine Hönig, Ursula Kutschera
Free Ebook Aroma Kitchen: Cooking with Essential Oils, by Sabine Hönig, Ursula Kutschera
The human tongue and palate know only five tastes; our nose complements this rather limited sense. Much of what we think we taste is actually derived from our sense of smell! Because the nose and mouth are connected, taste and smell work hand-in-hand to complete our eating experiences; incorporating scent, in the form of essential oils, is a logical way to optimize our meals without adding additional chemicals and fillers to our food. The recipes in this book focus on using fresh, local (if possible) ingredients and scented essential oils to nourish your loved ones in a healthy and varied way. Included are the basics of essential oils, including recipes for creating your own spiced oils, vinegars, butters, salts, syrups, honey, and sugars. Easy-to-follow recipes for warm and cold appetizers, soups, main and side dishes, desserts, and drinks and cocktails will have you cooking with essential oils in no time! A tips and tricks section helps to eliminate any guesswork on the part of the home cook, and the authors include menu examples by occasion. Eliane Zimmermann, leading lecturer for aromatherapy practice and graduate of the renowned Shirley Price International College of Aromatherapy, provides the introduction.
Aroma Kitchen: Cooking with Essential Oils, by Sabine Hönig, Ursula Kutschera- Amazon Sales Rank: #939352 in Books
- Published on: 2015-03-28
- Original language: English
- Number of items: 1
- Dimensions: 8.40" h x .70" w x 9.30" l, .0 pounds
- Binding: Hardcover
- 156 pages
Where to Download Aroma Kitchen: Cooking with Essential Oils, by Sabine Hönig, Ursula Kutschera
Most helpful customer reviews
5 of 5 people found the following review helpful. Everything you need to know about cooking with essential oils! By P. Greer Aroma Kitchen is all about using essential oils in cooking. I use essential oils all the time for cleaning and DIY beauty products, but I have never tried cooking with them.Aroma Kitchen: Cooking with Essential Oils opens with information about essential oils. Where they’re found and how they’re produced. How to determine quality essential oils and uses for essential oils outside of the kitchen.Next the book covers cooking with essential oils. There are recommendations of quality and how to use them in cooking. You use a very small amount of oil with an emulsifier when cooking. It includes a very helpful list of oils and any precautions that they might have.Preparing the essential oils is next. There are a series of recipes and techniques for preparing the oils ahead of time. It is suggested that you start with these to ease your way in. Some that I marked to try are: Provencal seasoning salt, Sicilian seasoning oil, blood orange lemongrass salt, lavender salt and orange-bergamot vanilla honey!Following that section is the recipe section. It is divided into Cold Appetizers, Warm Appetizers and Soups, Main Dishes, Side Dishes, Desserts and Drinks. Also included is a set of menus – including everything from holidays and special occasions to vegan and vegetarian. None of the recipes are particularly difficult and I’ve marked several to try.I loved this book and plan on making a lot of the condiment type recipes. Seasoning salts and flavored oils are a quick way to add a little zing to a recipe. This is a nice book to add to a cookbook collection or to get if you are interested in adding essential oils to your cooking.
3 of 3 people found the following review helpful. Very nice recipes for oils, vinegars, sugars, salts, syrups and more By I Do The Speed Limit *This cookbook was originally written in German and published in 2012.I am interested in essential oils. Years ago, I became interested via aromatherapy. So, yes, I know there are “rules” for combining oils to create a successful fragrance. But how does one use essential oils for cooking? I needed more than rules; I needed recipes. And that is what I hoped this book would provide: Recipes to read and work through, test and taste, and make my own. I needed examples for using essential oils in cooking.You will need to buy a bottle of each of these oils to make full use of this cookbook: Marjoram, sage, lavender, thyme, rosemary, winter savory, oregano, orange, garlic, tangerine, basil, grapefruit, lemon, rose, cilantroseed, cardamom, cinnamon, lemongrass, blood orange, ginger, black pepper, vanilla, pepper, bay, bergamot, fruit peel. Then you need vegetable and nut oils: Olive, sesame, peanut, grapeseed, thistle, hemp, hazelnut, pumpkin, linseed, macadamia, almond, poppyseed, canola, sunflower, and walnut. Then you will be ready to approach the recipes in this book.On the other hand, you can forgo buying all these essential oils and go on using the fresh versions….After all, we are in the US where almost all the basics are available year round.You might find this cookbook handy simply to help you decide what products might be hard to find at a certain time of the year, then buy the essential oil to augment. For instance, I did not know there was such a thing as “cilantroseed oil” and I am off to find a source for it online, as it does not always grow in my garden, and it does not last long in the frig, and I think having a backup of the essential oil an excellent idea.In this cookbook you will find basic recipes for vinegars, oils, butters, sugars, salts, syrups, and honey. There are tips for using these oils, vinegars and flavorings to enhance your dishes.After all the prep work and buying up oils, I was more than a bit disappointed to see the first recipe: An avocado, bell pepper, olive and shrimp combination with a marinade of balsamic vinegar, S&P, olive oil and lime oil…..which I could have accomplished with lime zest, right? And a couscous salad uses peppermint oil instead of chopped mint. And a tomato and avocado carpaccio uses lemon salt and lemon oil rather than lemon zest and juice. And a leaf salad uses orange oil, and not orange juice and zest. And so it goes.So, essentially, one uses essential oils to sub for fresh herb, spices and citrus.In a way, it was a letdown, but I can still appreciate the basic recipes.I’m not sure what I expected…..*I received a temporary download of this cookbook from the publisher.
2 of 2 people found the following review helpful. Great insights on a little-explored topic! By Lisa Howard This book was such a refreshing surprise! I've been making my own perfumes and lotions with essential oils for years, but frankly, I had never thought about using edible essential oils in the kitchen (aside from the occasional dash of citrus oil in baked goods). Sabine and Ursula have written a thorough, engaging, and fantastically original book about a little-known but growing subject. The authors cover the different processes used for making essential oils (and which are the best choices), how to use the oils in and out of the kitchen, and how to make staples like seasoning oils and vinegars, flavored butters and salts, and seasoned syrups and honey. And then there are recipes for everything from appetizers to main dishes to desserts...with gorgeous photos, too!For me, Aroma Kitchen is all the more lovely because I've lived in Germany--it's such a treat to see recipes that are decidedly European in tone. And now I finally have a recipe calling for tonka beans! Picked up a bag of those last time I was in Stuttgart and had utterly no idea what to do with them until I found the Panna Cotta recipe on page 138. I also have umpteen Glühwein packets that I'm now feeling inspired to use. Vielen Dank, meine Damen! Sie haben ja ein ausgezeichnetes Buch geschrieben--unter seinen Seiten fühle ich mich ganz zu Hause.
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