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Author: Mary Aurea Morris
Publisher:
ISBN: 9780962740312
Category : Cooking
Languages : en
Pages : 202
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Book Description
Fragrant liqueurs transform desserts, drinks, and confections into sophisticated, tasty delights.
Author: Mary Aurea Morris
Publisher:
ISBN: 9780962740312
Category : Cooking
Languages : en
Pages : 202
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Book Description
Fragrant liqueurs transform desserts, drinks, and confections into sophisticated, tasty delights.
Author: Mary A. Morris
Publisher:
ISBN: 9780962740374
Category : Cooking
Languages : en
Pages : 0
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Book Description
A romantic near experience in every liqueur-laced bite.
Author: Michael Monahan
Publisher:
ISBN:
Category : Drinking of alcoholic beverages
Languages : en
Pages : 184
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 68
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Book Description
Author: A. J. Rathbun
Publisher: ReadHowYouWant.com
ISBN: 1459605225
Category : Cooking
Languages : en
Pages : 146
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Book Description
Liqueurs - infusions that meld liquor with fruits, herbs, and spices - are once again an '' it'' beverage. In Luscious Liqueurs; 50 Recipes for Sublime and Spirited Infusions to Sip and Savor, mixologist A.J. Rathbun shows readers how easy and fun it is to make their favorite liqueurs at home. An informative introduction demystifies the process of preparing homemade liqueurs and explains how to set up an efficient (and fun!) '' liqueur laboratory.'' With just a few fresh ingredients and A.J.'s expert guidance, liqueur lovers will be whipping up batches of sweet, spicy, fruity, and exotic mixtures that cost less and taste better than any store - bought bottle. Recipes include Righteous Raspberry, Limoncello, Cinnamon Snap, Heroic Hazelnut, Scotch Treat, Irish Cream, Anisetter, Mandarino, and 42 other tempting liqueurs photographed in stylish full color. They are perfect for sipping on their own or in cocktails, and make memorable gifts, too!
Author: Charles W. Bamforth
Publisher: Oxford University Press
ISBN: 0190200669
Category : Science
Languages : en
Pages : 864
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Book Description
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
Author: Louis Muckensturm
Publisher:
ISBN:
Category : Beverages
Languages : en
Pages : 122
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 270
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Book Description
Author: Joseph Hall
Publisher:
ISBN:
Category : Brownists
Languages : en
Pages : 582
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Book Description
Author: Stuart Walton
Publisher: Southwater Publishing
ISBN: 9781842151549
Category : Cookery (Liquors)
Languages : en
Pages : 0
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Book Description
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. 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. 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. There's plenty of practical advice, too, with simple serving instructions for each drink. 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. 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. 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. An Encyclopedia of Spirits and Liqueurs gives a fascinating insight into the vast range of alcohol-based drinks. Combining informative text with glorious photographs, it is an authoritative guide to drinks and an inspirational, failsafe cookbook -- an absolutely essential reference point for identifying, serving and cooking with alcohol-based drinks.
