Cooking with Spirit: Wine Cooking for the and 10 similar items

There is a Website called Food of the 50s by Ruth Chier Rosen where she blogs about her life-- The first version of this cookbook was released in 1952 and this version was revised, "by popular Demand', in 1953 - thus the cover change and sometimes content changes she said. From her Vlog: Cooking with Spirit: Wine Cooking for the Distinctive Touch 140 pages, Copyright 1961 ?Wine, liquor, beer, and liqueur cooking is no sleight of hand though the magic it imparts to food makes it seem so. It accomplishes variety in simple and elaborate fare. You can easily add a new dimension to your cooking by experimenting with these available flavoring supplements. These hints may assist you in this direction. Unless spirits are added at the last moment, the alcohol evaporates during the heating process. The spirit becomes a flavoring then. For best results in cooking use top quality spirits just as you use all the best available ingredients. Use spirits judiciously as you would any flavoring or seasoning to enhance rather than dominate the dish. In deciding which particular wine, liquor or other spirit to use, consider what you would drink with a particular food or group of foods. Also consider the foreign accent you want to impart. Wines are commonly used in French cookery.? New York: Richards Rosen Associates, Inc.. First Edition. Softcover. Fine copy in the original plastic ringed binder; includes the publisher's original cardboard case, which shows some wear. Overall remains well preserved overall; bright and clean. Series; A Handy Aid Book: Cuisine Arts. Physical description; 140 pages. Notes; Publication 1961. Subjects; Book Books. Cooking with Spirit: Wine Cooking for the Distinctive Touch 140 pages, Copyright 1961 Ruth Chier Rosen Title Cooking with Spirit: Wine Cooking for the Distinctive Touch: fully illustrated Author Rosen, Ruth Chier Format/Binding Softcover Book Condition Used with original Box Quantity Available 1 Edition First Edition Binding Paperback Publisher New York: Richards Rosen Associates, Inc. PLEASE REFER TO ALL PHOTOS FOR A BETTER VISUAL DESCRIPTION OF THE ITEM All of My Items Come from a Smoke Free Home I Strive to Ship Next Day Feel Free to Visit My Store and Browse Through My Other Listings as I am happy to combine shipping for you. Please contact me with any issues prior to leaving negative/neutral feedback or low detail ratings, as I will always do my best to solve any problems that may come up! Please refer to all photos above for a better visual description of the product being offered and its condition. If you have any further questions, please feel free to message me Any props that are used in the taking of the photos are not included. Only the item/items in the title of the listings are being sold The book is an original print from 1961 and is in good condition with softcover wraps and is in its original box. Written in English, this book is a great find for cooking enthusiasts and collectors alike. PLEASE REFER TO ALL PHOTOS FOR A BETTER VISUAL DESCRIPTION OF THE ITEM All of My Items Come from a Smoke Free Home I Strive to Ship Next Day Feel Free to Look Through My Other Listings Please contact me with any issues prior to leaving negative/neutral feedback or low detail ratings, as I will always do my best to solve any problems that may come up! Please refer to all photos above for a better visual description of the product being offered and its condition. If you have any further questions, please feel free to message me Any props that are used in the taking of the photos are not included. Only the item/items in the title of the listings are being sold