Outskirts Press, INC.

As a Chef of world fusion, I am always seeking out new ingredients,inventing out-of-the-ordinary recipes and testing the limits of food fusion. One thing I’ve discovered is that the many colors, aromas and tastes available through spirits are often overlooked...from sweet fruit liqueurs to spiced rums, from dry Chardonnay to sweet Port, and from light beer to bitter Irish stout. Beneath the harsh alcohol, each beverage has it’s own distinct symphony of flavor and aroma.

Be advised, this cookbook is not for the sensitive diner, and the recipes are certainly not fat-free. If you are like my younger sister and, “don’t like those little thingies” in your food or, if you are like my mother and, “...can’t believe you’re mixing THAT with turkey” then put this book down...before it’s too late! The following recipes abide by no rules of match-making and the dishes are culinary art pieces that will give your palate a new experience with each bite.