VanillaPura founders, Paul and Jill Fulton, offer an introduction to the vanilla bean and a guide to making vanilla extract in their book The Art of Extract Making. Making vanilla extract is a complex process and the Fultons provide all the information needed to make informed decisions about ingredients, equipment and procedures so that hopeful extract makers can successfully make superior extract with great chances for success. In addition, they provide recipes for various extracts from a simple one using two ingredients to more complex specialty extracts.
The background information is fascinating and includes the history of vanilla cultivation and processing, the science of extraction, the many differences between spirit varieties used in extraction, and the unique attributes of the various kinds of vanilla beans. Did you know, for example, that vanilla bean production involves hand pollination of the vanilla orchid and tattooing the vanilla bean against theft, and that there at least 20 different kinds of vanilla bean that vary in flavor from light and sweet to dark and earthy, and from buttery and creamy to bold and fruity? After reading the background material you will understand why vanilla beans are one of the most expensive flavorings, second only to saffron!
About two-thirds the book is devoted to a guide for making extracts beginning with a simple vanilla extract with only one type of vanilla bean and vodka, to specialty extracts using different types of spirits, several different types of vanilla bean plus other flavorings like fruits, spices, nuts and chocolate. Each recipe includes introductory remarks about the unique characteristics of the extract, a list of ingredients, and step by step instructions in numbered list form. Some of the more enticing vanilla extracts recipes include Autumn Breeze made especially for the holidays, Salted Caramel for brownies, morning coffee and milkshakes, and Grapefruit for sorbets, fruit salad, and salad dressing. The final three recipes provide ways to make used vanilla beans into vanilla sugar, paste, and powder.
The Art of Extract Making is a very impressive book! In addition to high quality paper, outstanding photographs, and well written text, it is full of fascinating information, reads well and provides a guide for successful extract making. With such a resource, the book helps nubbies get off to a good start and can inspire more experienced extract-makers to experiment with new flavor combinations. To help those inclined to make their own extracts, the Fultons provide a troubleshooting guide and extract-making journal pages to facilitate the repetition of favorite personalized recipes.
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