Cooking with Booze

From Beer Batter to Vodka Jelly, 101 Recipes from the Liquor Cabinet

Nonfiction, Food & Drink, Beverages, Wine & Spirits, Entertaining
Cover of the book Cooking with Booze by George Bone, Skyhorse
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Author: George Bone ISBN: 9781510731844
Publisher: Skyhorse Publication: October 10, 2017
Imprint: Skyhorse Language: English
Author: George Bone
ISBN: 9781510731844
Publisher: Skyhorse
Publication: October 10, 2017
Imprint: Skyhorse
Language: English

Food is good. Whether it’s the sweetest desserts or the freshest soups or the finest steaks, the culinary arts provide us with some of the richest sensual experiences that we are privy to.

Alcohol is also good. Beer, whiskey, wine, rum, cider, brandy, tequila, absinthe: mankind’s multifarious methods of inducing intoxication run from the simple to the exotic—all with the same pleasurable effects.

Cooking with Booze, therefore, brings together two of the world’s greatest achievements in an explosion of culinary genius. Culled from sources across the globe, this savory assortment features a wide range of delicacies to entertain every palette. From beer batter for onion rings to ribs braised in wine, from champagne oysters to the perfect penne a la vodka, Harvey Bone presents a delicious collection of easy-to-follow recipes for even the tipsiest of chefs. Cheers!

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food is good. Whether it’s the sweetest desserts or the freshest soups or the finest steaks, the culinary arts provide us with some of the richest sensual experiences that we are privy to.

Alcohol is also good. Beer, whiskey, wine, rum, cider, brandy, tequila, absinthe: mankind’s multifarious methods of inducing intoxication run from the simple to the exotic—all with the same pleasurable effects.

Cooking with Booze, therefore, brings together two of the world’s greatest achievements in an explosion of culinary genius. Culled from sources across the globe, this savory assortment features a wide range of delicacies to entertain every palette. From beer batter for onion rings to ribs braised in wine, from champagne oysters to the perfect penne a la vodka, Harvey Bone presents a delicious collection of easy-to-follow recipes for even the tipsiest of chefs. Cheers!

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