Books – Food – Alcoholic beverages, cooking with
Books 1 to 7 of 7 – Alcoholic beverages, cooking with |
|
|
Tequila 100 by Ray Foley
The Most Incredible, Comprehensive Collection of Everything You Can Make, Drink, and Discover about Tequila! Ray Foley, publisher of Bartender magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Margarita, the Tequila Sunrise, and Grilled Tequila Lime Chicken. Discover: –700 unbeatable tequila cocktails –50 fascinating facts about tequila –Information on 70 producers of tequila –130 tequila websites and resources –50 delicious food recipes Never before has this much information on tequila been collected in one place. From the #1 name in bartending, The Tequila 1000 is a must-have for bartenders, cooks, and anyone who loves tequila.
Paperback, 304 pp, $24.99. Buy
now |
|
|
Whiskey and Spirits for Dummies by Perry Luntz and Carol Ann Rinzler
Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savour them. This friendly book tells you as it reveals where the first whiskeys – or ‘dark’ spirits – originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. This thorough guide also features recipes for cooking with spirits.
Paperback, 336 pp, $24.95. Buy
now |
|
|
The Best of American Beer & Food by Lucy Saunders
In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today’s wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today’s ales and lagers as flavor components
Paperback, 228 pp, $32.95. Buy
now |
|
|
Cooking with Booze by George Harvey Bone
Food is good. From the sweetest amuse-bouche to the stickiest pud, via the freshest soup and the finest steak, the culinary arts provide us with some of the richest sensual experiences that we are privy to. Booze is also good. From Beer to Whisky, from Absinthe to Zubrowka, man’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 mankind’s greatest achievements in an explosion of culinary genius. From beer-battered cod to plums in red wine, from champagne oysters to the perfect vodka jelly, Harvey Bone presents a range of drinks cupboard delicacies to entertain every palate, culled from sources across the globe, with
Hardback, 160 pp, $22.95. Buy
now |
|
|
Stephen Beaumont’s BrewPub Cookbook by Stephen Beaumont
Beer is good for you. Beer is healthy. Beer is food after all. But cooking with beer? Absolutely. Nowhere is the marriage of beer and food more celebrated than in the proliferation of brewpubs in North America. In this collection, the finest recipes from the best brewpubs reveal the innovative and classic cuisine that is the trademark of these outstanding brewpubs, including: Jalapeno Beer Bread Carrot Lager Soup Real Ale Stroganoff Salmon Poached in Apricot Ale and Terminator Chocolate (Stout) Torte
, 200 pp, $26.95. Buy
now |
|
|
Beer and Good Food by Bob Simmons and Coleen Simmons
Features a collection of recipes that use beer as a main ingredient as well as recipes that pair particularly well with beer. Includes appetisers breads and side dishes soups and salads meat, poultry and seafood dishes and desserts. Also tells about beer history, how beer is made, beer varieties, how to serve beer properly and how to pair beer with food
, 176 pp, $12.95. Buy
now |
|
|
The Gourmet’s Guide to Cooking with Wine by Alison Boteler
Wine is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavour stews, punch up sauces for fish, chicken, pasta, and vegetables, and take desserts from everyday to elegant. Add a splash (even from that half-drunk bottle in the fridge from two days ago) and you will instantly add class to the most humble fare.
, 232 pp, $27.95. Buy
now |
|
