100 recipes using the complex flavors of wines, beers, and spirits.
From brunch to desserts, risottos to barbecue, this cookbook uses the liquor cabinet as an extension of the spice rack. Each of the 100 recipes takes advantage of the unique seasoning abilities of wines, beers, and spirits, and even includes a "cocktail to cook by."
Some of the innovative recipes are:
- Grand Marnier French Toast
- Lime Tequila Shrimp
- Roasted Red Pepper Gazpacho
- Champagne and French Herb Risotto
- Royal Beefeater Burgers
- Roast Pork with Peaches and Ginger
- B-52 Cupcakes
Developed for the everyday cook, the recipes are skillfully written to help readers develop a "cooking with booze" sensibility, that is, how a buttery wine can enrich a sauce or how a smoky rum can make a cake sing. The authors also offer ideas for conversation starters and a collection of themes for get-togethers ranging from a Robbie Burns Scotch-tasting to a romantic midsummer night's picnic. The book is capped off with an alcohol index that includes flavor notes, an alcohol content table, and suggested substitutions for almost every type of booze on the planet.
