Cooking with Booze From Beer Batter to Vodka Jelly, 101 Recipes from the Liquor Cabinet By George Bone, Foreword by Lucy Baker
Food is good. Whether it’s the sweetest desserts or the freshest soups or the finest steaks, the culinary arts provide us with some of the richest sensual experiences that we are privy to.

Alcohol is also good. Beer, whiskey, wine, rum, cider, brandy, tequila, absinthe: mankind’s multifarious methods of inducing intoxication run from the simple to the exotic—all with the same pleasurable effects.

Cooking with Booze, therefore, brings together two of the world’s greatest achievements in an explosion of culinary genius. Culled from sources across the globe, this savory assortment features a wide range of delicacies to entertain every palette. From beer batter for onion rings to ribs braised in wine, from champagne oysters to the perfect penne a la vodka, Harvey Bone presents a delicious collection of easy-to-follow recipes for even the tipsiest of chefs. Cheers!
TitleCooking with Booze
SubtitleFrom Beer Batter to Vodka Jelly, 101 Recipes from the Liquor Cabinet
AuthorBy George Bone, Foreword by Lucy Baker
PublisherSkyhorse Publishing
ImprintSkyhorse Publishing
Published10 October 2017
Dimensions4.75 x 7.25in.
ISBNs: 9781510723368 978-1-5107-2336-8 Title: cooking with booze category:CKB ISBNs: 9781510731844 978-1-5107-3184-4 Title: cooking with booze category:CKB 
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