How to incorporate essential oils into cooking
I was intrigued to see this cookbook, originally published in German. The authors Sabine Honig and Ursula Kutschera combined their talents and interests in cooking with essential oils to create Aroma Kitchen: Cooking with Essential Oils.
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Layout and design:
The book is organized in a clear manner, taking you through the background on essential oils, tips for cooking with them, preparing seasoning elements like oils, vinegars, butters, salts, syrups, and sugar, then come the full recipes: salads, snacks spreads & more, warm snacks, soups, meat, chicken, fish, side dishes, desserts, drinks, and menus. It includes an alphabetical recipe index in the back.
Recipes include Asian quark spread, mushroom spring rolls, carrot soup with lime oil and smoked trout, Aristo pork filet with polenta-coffee soufflé, tajine chicken with lemon and artichoke hearts, stuffed char roll with bell pepper sauce, glazed chestnuts, and vanilla-lavender ice cream on cold berry soup. Recipes are traditional, including dairy, meats, gluten, and sugar.
What I liked about the book:
Excellent introduction to using essential oils in cooking, including why you might wish to do so. Intriguing recipes with European twist. User friendly type face and layout.
I wasn’t so keen on:
Recipes were not coded for special diets; nutritional analysis is not provided, which would be helpful for low-sodium eaters.
people into essential oils; people who want to inspire their cooking and recipe inspiration
Not recommended for:
paleo, vegan, celiac/gluten-free, migraine, or low-sodium diets
A note about my cookbook reviews: In the past, I tested at least three recipes from each book, took photos, and described my experience. Due to my dietary limitations (extremely-low-sodium for my Meniere’s Disease and trigger-free foods for migraine relief), it is no longer possible for me to test the recipes and do them justice.