An Encyclopedia of Spirits and Liqueurs gives a fascinating insight into the vast range of alcohol-based drinks. Every recipe is photographed in full color, with step-by-step instructions, so that you can see the finished dish and be ensured of success every time. The recipes include time-honored favorites (Pepper Steak Flambeed with Brandy Crepes Suzette with Cointreau and Cognac) plus enticing novel combinations like Fennel Roasted with Period, and Pan-fried Squid Spiked with Ouzo. The second part of the book includes more than 100 classic and contemporary recipes, which use a variety of spirits, liqueurs and fortified wines as flavorings. There's plenty of practical advice, too, with simple serving instructions for each drink. The drinks in each section are arranged in alphabetical order with fascinating facts about how and where the drink is made its best-known producers and its ingredients and flavors. The book opens with Stuart Walton's informative and authoritative reference section, which is divided into three main parts: spirits, liqueurs and fortified wines with a small section on alcohol-free mixers at the end. An Encyclopedia of Spirits and Liqueurs is a comprehensive and accessible guide to the world's alcohol-based drinks and how to cook with them.
