Publisher's Synopsis
The thing about whiskey is how clean the spirit is. Yet, it still holds that distinctive taste. Infusing whiskey to the recipe migrates that rich taste through to the food. If it is paired correctly with the food, then it just works out every time. This is a special skill to learn. Even though the alcohol might burn off when the heat is applied, it keeps a memory for the taste buds, which normally brings people back for more.
Doesn't matter the mood before eating from this dish; it has always improved once it's eaten. It doesn't matter which whiskey it is. It might be a cocktail or Don Pedro for dessert, or even a main meal, but most chefs use sherry, port or brandy to cook. They normally leave whiskey to drink after all is done. It's such a shame because there are so many people missing out. There are 'how-to' lessons and recipes enclosed. Take a copy and start today.
