By George Bone,Lucy Baker

Food is nice. even if it’s the sweetest muffins or the most up to date soups or the best steaks, the culinary arts supply us with a number of the richest sensual stories that we're aware of.

Alcohol can be solid. Beer, whiskey, wine, rum, cider, brandy, tequila, absinthe: mankind’s multifarious equipment of inducing intoxication run from the easy to the exotic—all with an identical gratifying results.

Cooking with Booze, hence, brings jointly of the world’s maximum achievements in an explosion of culinary genius. Culled from resources around the globe, this savory collection contains a wide selection of food to entertain each palette. From beer batter for onion earrings to ribs braised in wine, from champagne oysters to the correct penne a l. a. vodka, Harvey Bone offers a scrumptious selection of easy-to-follow recipes for even the tipsiest of cooks. Cheers!

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Cooking with Booze: From Beer Batter to Vodka Jelly, 101 Recipes from the Liquor Cabinet by George Bone,Lucy Baker

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