Classic Liqueurs: The Art of Making and Cooking With Liqueurs [Paperback]

Heather Kibbey (Author)

Book Description

Publication Date: 1996

Classic Liqueurs is the best and most complete work on home liqueur making. This book tells simply and exactly how to make the world's most famous liqueurs as well as exquisite fruit liqueurs in the home kitchen. the AUTHORs unlock the secret of liqueur making for the simulation of such classics as Amaretto Anisette Calvados Curacao Cherry Heering Creme de Men the Drambuie Forbidden Fruits Frangelico Galliano Irish Cream Kahlua and Tia Maria to name a few.

Editorial Reviews

Review

"Thank you so for offering such a fun hobby. ... Your liqueurs are perfect!" -- Debbie Moloznik, Olympia Wash.

From the Publisher

Long and Kibbey solve every kitchen do-it-yourselfer's challenge: to come up with a product that is as good as if not better than the commercial counterpart

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Product Details

• Paperback: 128 pages
• Publisher: Culinary Arts Ltd (1996)
• Language: English
• ISBN-10: 0914667114
• ISBN-13: 978-0914667117
• Product Dimensions: 8.4 x 5.5 x 0.4 inches
• Shipping Weight: 6.6 ounces
• Average Customer Review: 4.7 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #1,096,206 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

29 of 30 people found the following review helpful:

5.0 out of 5 stars A GREAT Addition to Your Kitchen!!, July 21, 2006

By 

Beckisprout_in_Alaska (Anchorage, Alaska) - See all my reviews

This review is from: Classic Liqueurs: The Art of Making & Cooking with Liqueurs (Creative Cooking (Sibyl Publications)) (Paperback)

So, I call my hobby, "What Can I soak in Vodka?" ... I've tried many, many of the recipes in the book & they have all turned out very, very well. It has simple recipes with clear instructions (no super expensive ingredients!). It's a great book to learn how to make liqueurs & will give those of you who are more experiences some new ideas -- AND food recipes for your creations! The basic idea is to mix the ingredients and let them soak in vodka, etc. for a period of time. The beauty is, the longer you let it sit, the better it is! If you get busy, no worries!! Now that I know what I am doing, I have started experimenting with local, Alaskan wild berries & flowers (Fireweed is the BEST!). It's a great after dinner drink in January!! :)

18 of 18 people found the following review helpful:

5.0 out of 5 stars A great book, especially for beginners!, February 8, 1999

By A Customer

This review is from: Classic Liqueurs: The Art of Making and Cooking With Liqueurs (Paperback)

When I first got this book I had never made liqueurs, but the directions in this book were so easy to follow that even my first batch turned out great. Three years later I'm famous among my friends and family for making great liqueurs! Their versions of kalua, tia maria, frangelica and vanilla are some of my favorites.

20 of 21 people found the following review helpful:

5.0 out of 5 stars Excellent book; a 'must-have' for your culinary library!, October 7, 1999

By 

R. F. Morton "Happigram" (Raymond, Maine) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Classic Liqueurs: The Art of Making and Cooking With Liqueurs (Paperback)

This is an all-round, terrific publication. It is well written, with easy-to-understand instructions and tips. The authors have created outstanding recipes using readily available ingredients with suggestions for numerous variations. An excellent choice for first-time enthusiasts. Following the sections on to liqueur and brandy making, the authors have devoted a third portion of the publication to cooking with your creations. This modest little book is definitely well worth the price!