[PDF] The Gourmets Guide To Cooking With Liquors And Spirits eBook

Author : Dwayne Ridgaway
Publisher : Quarry Books
Page : 240 pages
File Size : 35,58 MB
Release : 2011-01-19
Category : Cooking
ISBN : 1610581016

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Caution: Cooking with liquor and other spirits can be intoxicating! Adding liquors and spirits into simple dishes is the ultimate way to add potent flavor and subtle flair. Most people already have a well-stocked liquor cabinet, and anything from anise to whiskey can be splashed into a marinade, incorporated into a soup, or baked into a rich dessert. The Gourmet’s Guide to Cooking with Liquors andSpirits will take your cooking from everyday to elegant. Try one of these recipes tonight! Mojito Vinaigrette Lump Crab Cakes with Basil and Kaffir Lime Vodka Aioli White Chicken Chile with Cilantro and Whiskey Beef Tenderloin Steaks with Blackberry Brandy Sauce Grilled Vegetables with Anisette and Balsamic Vinegar Curaçao Rum Cake Irish Crème Pudding with Candied Cashews

Author : Andrew Dornenburg
Publisher : Little, Brown
Page : 805 pages
File Size : 32,62 MB
Release : 2009-07-31
Category : Cooking
ISBN : 0316077976

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!--StartFragment--Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine !--EndFragment-- Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

Author : Stuart Walton
Publisher : Lorenz Books
Page : 0 pages
File Size : 20,58 MB
Release : 2008
Category : Cooking
ISBN : 9780754817680

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The definitive guide to spirits and liqueurs and how to cook with them, with 100 classic and contemporary recipes to suit every occasion.

Author : Dan McGuinness
Publisher :
Page : 132 pages
File Size : 31,50 MB
Release : 1917-09-15
Category :
ISBN : 9780692891087

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Here is a complete guide to gourmet using alcohol in almost everything - from appetizers, to vegetable starch and protein, to dessert. Also included are appropriate wine pairing.

Author : Katie Loeb
Publisher :
Page : 162 pages
File Size : 13,53 MB
Release : 2012-07
Category : Cooking
ISBN : 1592537979

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"Homemade cocktails--no bootlegging required! Ever tasted a Thai basil martini, rhubarb margarita, or preserved lemon vodka tonic and wondered, 'How'd they do that?' This is your complete guide to making infused liquors, cordials, bitters, and cocktails from fresh, delicious ingredients at home. Learn how to combine fresh produce and other botanicals with the liquor you have at home, and you'll never need to beg the bartender for the recipe again. Inside you'll find: 50 unique cocktail recipes from an expert 'garden-to-bar' mixologist, step-by-step instructions and photos for all stages of the distilling and infusion process -- never miss a detail or a finishing touch! Tips on how to make the most of your ingredients: enhancing flavor, color, and presentation!"--Provided by publisher.

Author : Alison Boteler
Publisher : Crestline
Page : 0 pages
File Size : 39,44 MB
Release : 2011
Category : Cooking
ISBN : 9780785827504

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Who knew that wine could be the ultimate convenience ingredient, adding big impact to recipes and simple dishes? Wine complements nearly every type of food. Use it to marinate meats, flavor stews, punch up appetizers, enhance sauces for fish, chicken, pasta and vegetables. Take desserts from everyday to elegant. Add a splash, and you instantly add class to even the humblest of fare.

Author : Stuart Walton
Publisher : Southwater Publishing
Page : 0 pages
File Size : 40,85 MB
Release : 2000
Category : Cookery (Liquors)
ISBN : 9781842151549

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An Encyclopedia of Spirits and Liqueurs is a comprehensive and accessible guide to the world's alcohol-based drinks and how to cook with them. The book opens with Stuart Walton's informative and authoritative reference section, which is divided into three main parts: spirits, liqueurs and fortified wines; with a small section on alcohol-free mixers at the end. The drinks in each section are arranged in alphabetical order with fascinating facts about how and where the drink is made; its best-known producers and its ingredients and flavors. There's plenty of practical advice, too, with simple serving instructions for each drink. The second part of the book includes more than 100 classic and contemporary recipes, which use a variety of spirits, liqueurs and fortified wines as flavorings. The recipes include time-honored favorites (Pepper Steak Flambeed with Brandy; Crepes Suzette with Cointreau and Cognac) plus enticing novel combinations like Fennel Roasted with Period, and Pan-fried Squid Spiked with Ouzo. Every recipe is photographed in full color, with step-by-step instructions, so that you can see the finished dish and be ensured of success every time. An Encyclopedia of Spirits and Liqueurs gives a fascinating insight into the vast range of alcohol-based drinks. Combining informative text with glorious photographs, it is an authoritative guide to drinks and an inspirational, failsafe cookbook -- an absolutely essential reference point for identifying, serving and cooking with alcohol-based drinks.