Download The Gourmet's Guide to Cooking with Liquors and Spirits: by Dwayne Ridgaway PDF

By Dwayne Ridgaway

Caution: Cooking with liquor and different spirits will be intoxicating!

Adding liquors and spirits into easy dishes is the final word method to upload powerful style and refined aptitude. most folk have already got a well-stocked liquor cupboard, and something from anise to whiskey might be splashed right into a marinade, integrated right into a soup, or baked right into a wealthy dessert. The Gourmet’s advisor to Cooking with Liquors and Spirits will take your cooking from daily to elegant.

Try this type of recipes tonight!

Mojito Vinaigrette

Lump Crab tarts with Basil and Kaffir Lime Vodka Aioli

White poultry Chile with Cilantro and Whiskey

Beef Tenderloin Steaks with Blackberry Brandy Sauce

Grilled greens with Anisette and Balsamic Vinegar

Curaçao Rum Cake

Irish Crème Pudding with Candied Cashews

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Read or Download The Gourmet's Guide to Cooking with Liquors and Spirits: Extraordinary Recipes Made with Vodka, Rum, Whiskey, and More! PDF

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Additional info for The Gourmet's Guide to Cooking with Liquors and Spirits: Extraordinary Recipes Made with Vodka, Rum, Whiskey, and More!

Sample text

4 The deep and important connection between humankind and the Mead of Inspiration, between poetry (and great literature) and fermentation, between becoming wise and the ingestion of honey or mead, and between sacredness and inebriation has long been understood by human beings. Recorded memories, embedded in mythological legend, are pervasive throughout the world. For instance, in the Rig-Vedas, the holy books of the Hindus, Vishnu and Indra are called Madhava, the honey-born ones, and their symbol is the bee.

33 Because honey increases calcium absorption in the body, it is also recommended during menopause to help prevent osteoporosis. 34 In comparison tests, honey was found to be more effective than a number of other, more commonly used, antimicrobial agents in the treatment of H. 38 A number of people have insisted that this antimicrobial activity comes from the high sugar concentration of honey—an activity also found in high concentrations of white sugar. 39 Numerous other studies have shown that, though the high sugar concentration is antimicrobial, honey itself possesses active compounds that are, in themselves, antibacterial.

12 In Denmark and Norway, brewing with heather was also common. ”14 In fact, though heather meads and ales have been traditionally ascribed to only the historical area of Scotland, it appears that they were in common production throughout Europe, the Scandinavian countries, and all of the United Kingdom. And in every place it has been brewed, heather mead and ale was thought to possess remarkable properties. Making a heather mead or ale is fairly straightforward. The following are two modern recipes.

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