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Cooking with Spirits
Cooking with Spirits
Author: Ruth Vendley Nenmann
Fresh pineapple baked in RUM and topped with flaming BRANDY — Mixed vegetables in a delectable WHITE WINE sauce — A cheddar, blue, and camembert cheese spread blended with SHERRY — Chopped chicken livers combine with SCOTCH — Gelatin molds sparked with CREME DE MENTHE or CREME DE CACAO — Lamb curry enhanced with GIN and DRY VERMOUTH — Yankee bean BEER...  more »
ISBN: 102699
Publication Date: 1961
Pages: 249

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Publisher: Castle Books
Book Type: Hardcover
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