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Last edited by Tom Taylor
July 22, 2010 | History

Cooking With Booze 1 edition

Cover of: Cooking With Booze | George Harvey Bone

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About the Book

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 easy-to-follow recipes for even the tipsiest of chefs. Cheers!

Excerpts

It is not often that one feels the weight of history upon one’s stomach, but this is such a time. The book you are holding in your hands contains some of the finest dishes known to man, bringing together as it does his two greatest pleasures: food, and booze.
Page 1, added by Tom Taylor.

Links (outside Open Library)

There is only 1 edition record, so we'll show it here...  •  Add edition?

Cooking With Booze
From Beer Batter to Vodka Jelly. 101 recipes from the drinks cupboard.

Published 2007 by Snowbooks in London, United Kingdom .

The Physical Object

Format
Hardcover
Number of pages
160
Dimensions
18.6 x 13 x 2.4 centimeters

ID Numbers

Open Library
OL24328163M
ISBN 10
1905005652
ISBN 13
978-1905005659

History Created July 22, 2010 · 3 revisions Download catalog record: RDF / JSON

July 22, 2010 Edited by Tom Taylor Edited without comment.
July 22, 2010 Edited by Tom Taylor Edited without comment.
July 22, 2010 Created by Tom Taylor Created new work record.