The Gourmet's Guide to Cooking with Liquors and Spirits: (Hardcover) by Ridgaway, Dwayne
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Hardcover; Published 8/26/2010; 240 Pages; ISBN 9781592535941
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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
- Lump Crab Cakes with Basil and Kaffir Lime Vodka Aioli
- White Chicken Chile with Cilantro and Whiskey
- Beef Tenderloin Steaks with Blackberry Brandy Sauce
- Grilled Vegetables with Anisette and Balsamic Vinegar
- Curaçao Rum Cake
- Irish Crème Pudding with Candied Cashews


