By George Bone,Lucy Baker
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!
Read Online or Download Cooking with Booze: From Beer Batter to Vodka Jelly, 101 Recipes from the Liquor Cabinet PDF
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Extra resources for Cooking with Booze: From Beer Batter to Vodka Jelly, 101 Recipes from the Liquor Cabinet
Cooking with Booze: From Beer Batter to Vodka Jelly, 101 Recipes from the Liquor Cabinet by George Bone,Lucy Baker