Irish Spirit or Whiskey and Spirits For Dummies

Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland

Author: Margaret M Johnson

The Irish Spirit combines the Emerald Isle's favorite recipes with a touch of ale, stout, cider, or whiskey, creating terrific new flavor combinations. Whether scallops and shrimp are poached in single-malt whiskey, tender brisket is simmered in ale and topped with a golden cheese cobbler, or old-time pineapple upside-down cake is updated with a buttery, toffee liqueur topping, each recipe is enhanced by Ireland's famous spirits. In addition to the terrific recipes is the fascinating history of Irish whiskey, stories of classic events like Belfast's popular Pub Crawl, and the origins of the infamous "black and tan," making this spirited cookbook a delight for all with a touch of the Irish.

Publishers Weekly

In her newest Irish cookbook, Johnson (Irish Pub Cookbook; Irish Heritage Cookbook) dares to take the drink from the glass and pour it right into the pot. In doing so, she raises the bar, creating rich and complex flavor combinations while instilling a good dose of Eire drinking history along the way. Chapters are organized by spirit. There are a dozen sweet recipes in the Irish Creams chapter, for example, but rooting out the many other dessert options involves browsing through the index or, better yet, paging through the many wonderful photographs. Black and Tan Brownies in the "Affable Brews" section catch the eye: a cup of Guinness stout darkens half the treat while light brown sugar and pecans make up the tan underside. Savory selections made with beer include Medieval Stew with Stout, and Oysters with Bacon, Cabbage, and Guinness Sabayon; entrees with whiskey include Bushmills Duck au Poivre with a sauce thickened by heavy cream. The resources appendix is a necessity for those seeking the traditional tastes, since Kerrygold Irish butter is used throughout, as is Irish bacon. And for those who would rather sip than chew, there are informative pages on such topics as Irish whiskey history, brewing techniques and the origins of cider. (Oct.) Copyright 2006 Reed Business Information.

See also: About Professional Baking or Nigella Lawson

Whiskey and Spirits For Dummies

Author: Perry Luntz

Would you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them.

Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all-purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to:

• Become a sophisticated taster

• Shop for the best spirits

• Select the right mixers

• Use spirits in cooking

• Make ten classic cocktails

• Choose and taste cordials and liqueurs

• Know the nutrients in one serving of each type of distilled spirit

• Present spirits to guests

• Set up tasting events at home

This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craftdistillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands-on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!

Table of Contents:

Introduction.

Part I: Entering the Spirits World.

Chapter 1: Discovering Distilled Spirits.

Chapter 2: How Distilled Spirits Are Created.

Chapter 3: Enjoying Spirits.

Part II: Whiskeys from Around the World.

Chapter 4: Sipping the Irish Whiskeys.

Chapter 5: Saluting the Scots.

Chapter 6: American Cousins: Bourbon and Tennessee Whiskey.

Chapter 7: More Whiskeys from America and Other Parts of the World.

Chapter 8: Channeling the Canadians.

Part III: Surfing the White Waters: A Guide to "Clear" Spirits.

Chapter 9: Getting the Goods on Gin.

Chapter 10: Vodka: Toasting the Russians.

Chapter 11: Tequila: Unearthing the Aztecs.

Chapter 12: Yo Ho Ho and a Bottle of Rum.

Part IV: Enjoying the "After Dinner" Specials.

Chapter 13: Cultivating Brandy.

Chapter 14: Collecting Cordials, Lining Up Liqueurs.

Part V: The Part of Tens.

Chapter 15: Ten (or so) Classic Spirits Cocktails.

Chapter 16: Ten Spirited Dishes.

Chapter 17: Ten Nutrition Profiles of Alcohol Beverages.

Chapter 18: Ten (or so) Health Benefits of Moderate Drinking.

Index.