Cooking with Booze

Steve Pitt is a Toronto-based freelance writer and an award-winning journalist. He has written many young adult and children's books, including Day of the Flying Fox: The True Story of World War II Pilot Charley Fox.

“Think of your bar as an extension of your spice rack,” say Jennings
and Steele in their introduction to this collection of recipes where
beer, wine, liquor, and liqueur become as essential as salt and pepper.
The cover, showing two lobster claws toasting martini glasses, sets the
tone for the book; the only thing being taken seriously is the taste of
the finished product. One-liners mix freely with cooking tips and food
history, often in the same sentence. The content is divided into nine
chapters: “Brunch,” “Appetizers,” “Soups and Sides,”
“Pasta and Risotto,” “Entrées,” “Barbecue,” “Desserts,”
“Classics,” and “Get-Togethers.”

The recipes are largely upscale pub-grub/barbecue fare, easy to make
and impossible not to enjoy. Recipes include Grand Marnier French Toast,
Cranberry Cointreau Scones, Cabernet Tapenade, Hummus with Pepper Vodka,
Pinot Gris Steamed Mussels, Cajun Wings with Dijon Drambuie Dip, Lobster
Bisque with Cognac Cream, Southern Comfort Baked Beans, and Guinness
Irish Stew. “Get-Togethers” offers menu suggests for special
gatherings, such as Mother’s Day, St. Patrick’s Day, and New
Year’s Eve. Most of the recipes can be easily achieved by anyone with
basic cooking skills. Dozens of full-colour pictures give readers an
idea of what the finished product should look like. There are two
indexes (one for general recipes and a second for alcoholic beverages)
and a chart for calculating how much alcohol remains in the food after
cooking, which is handy for anyone who might have a guest with an
allergy or aversion to raw alcohol.