The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Muc - Paperback

The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Muc - Paperback

$22.34
$22.34
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The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Muc - Paperback
  • The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Muc - Paperback
The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Muc - Paperback

The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Muc - Paperback

$22.34
$22.34

by Andrea Lynn (Author)

FLAVORFUL FIZZY SENSATIONS
Craft amazingly delicious and stunningly creative sodas using natural, gourmet syrups you make at home. Nothing is more refreshing than soda. But why settle for canned carbonation when you can make your own delectable sodas at home? Artisan Soda Workshop shows you how to take soda to the next level by making flavors like:

- Apricot-Cinnamon
- Riesling and Raspberry
- Mango Chile
- Prickly Pear
- Fizzy Cantaloupe Agua Fresca
- Lemon -Thyme
- Plum Vanilla
- Cranberry, Orange and Ginger

With step-by-step instructions and colorful photos, this book's palate-pleasing recipes make it easy to create your own bubbly concoctions from exotic combinations of fruits, herbs and spices. These thirst-quenching drinks serve up parties bubblier, fill hot days with fizzy fun, and impress even the most discriminating of tastes.

Author Biography

Obsessed about food from an early age, Andrea Lynn has always been happiest when in the kitchen dabbling with ingredients, making a career in food always in the cards. As a freelance writer and recipe developer, Andrea Lynn's articles and developed recipes have appeared in print and online for numerous publications. After a stint working at a New York Times three-star restaurant, she transitioned into cooking as a personal chef. She has worked as Senior Editor for Chile Pepper magazine and edited recipes for Art Culinaire. Andrea Lynn has a degree in English-creative writing from Agnes Scott College, in addition to a culinary degree from the Institute of Culinary Education.

Number of Pages: 144
Dimensions: 0.3 x 5.9 x 6 IN
Illustrated: Yes
Publication Date: July 31, 2012

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