Food of the Fifties with Ruth Chier Rosen

Cooking With SpiritCooking with Spirit: Wine Cooking for the Distinctive Touch
140 pages, Copyright 1961
"Wine, liquor, beer, and liqueur cooking is no sleight of hand though the magic it imparts to food makes it seem so. It accomplishes variety in simple and elaborate fare. You can easily add a new dimension to your cooking by experimenting with these available flavoring supplements. These hints may assist you in this direction.
Unless spirits are added at the last moment, the alcohol evaporates during the heating process. The spirit becomes a flavoring then. For best results in cooking use top quality spirits just as you use all the best available ingredients. Use spirits judiciously as you would any flavoring or seasoning to enhance rather than dominate the dish. In deciding which particular wine, liquor or other spirit to use, consider what you would drink with a particular food or group of foods. Also consider the foreign accent you want to impart. Wines are commonly used in French cookery."

I have this in my online shop, take a look!

Written by fiftiesfood88 — January 24, 2012

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Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


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