The Gourmet's Guide to Cooking with Liquors and Spirits
Extraordinary Recipes Made with Vodka, Rum, Whiskey, and More!
Seiten
2010
Quarry Books (Verlag)
978-1-59253-594-1 (ISBN)
Quarry Books (Verlag)
978-1-59253-594-1 (ISBN)
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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 White Chicken Chile with Cilantro and Whiskey Curacao Rum Cake Irish Creme Pudding with Candied Cashews
Dwayne Ridgaway is a food and beverage consultant and caterer. He has worked as a chef in numerous resorts and restaurants, including San Destin Beach Resort and the Elephant Walk, both in Florida. He is the author of The Gourmet's Guide to Cooking with Chocolate, Pizza, Sandwiches, Panini, and Wraps, and Cast Iron Cooking.
| Erscheint lt. Verlag | 1.9.2010 |
|---|---|
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-59253-594-1 / 1592535941 |
| ISBN-13 | 978-1-59253-594-1 / 9781592535941 |
| Zustand | Neuware |
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