The Gourmet's Guide to Cooking with Liquors and Spirits by Dwayne Ridgaway



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The Gourmet's Guide to Cooking with Liquors and Spirits by Dwayne Ridgaway
English | Sep. 1, 2010 | ISBN: 1592535941 | 240 Pages | HQ PDF | 12.4 MB


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 and Spirits 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


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