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Last edited by Tom Taylor
July 22, 2010 | History

Cooking With Booze 1 editions

Cover of: Cooking With Booze | George Harvey Bone
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!


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)

1 edition First published in 2007

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Cover of: Cooking With Booze
2007, Snowbooks
Cooking With Booze


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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.