Cooking With Spirit
Cooking 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."