Food with alcohol content cookbook by Jan Ohrt - The book is in danish

Using spirits in your cooking is not a bad idea at all. No matter what food you prepare and what spirit you use, it will always enhance and add flavor. Everything from meat, fish, seafood, sauce, dessert, pickling and glazing can benefit from a dram or two, and even a simple pie crust can be improved with a little shot of good spirit.

This little cookbook you're holding in your hand is meant to be a celebration of real food and good spirits. And by good spirits, we mean good spirits. Often people think that if it doesn't really taste good, you can just pour it into your food. That couldn't be more wrong. When you cook with spirits, it's rarely for the sake of the ethanol, most of it will evaporate anyway. What we're after are all the aromas and flavors. So the first and most important rule is: Only use what you like to drink in your food!

Page 2: Maybe that's how it all started.
Page 4: Duck breast in port wine cloud.
Page 6: Hokkaido soup with whisky.
Page 8: Soy baked salmon with gin.
Page 10: Grilled burger with whisky sauce.
Page 12: Gin & tonic cheesecake.
Page 14: Salmon with mushrooms on whiskey sauce.
Page 16: Whiskey injected veal tenderloin.
Page 18: Gin marinated shank chop.
Page 20: Smoked cod with whiskey.
Page 22: Is it ok to put whiskey in your food?
Page 24: Bloody Mary injected oysters.
Page 26: Chocolate cake with berries and whiskey.
Page 28: Crispy fried tuna with whiskey dressing.
Page 30: Vodka penne.
Page 32: Rum balls with rum
Page 34: Virgin lobster with bourbon.
Page 36: Salvadoran party banana.
Page 38: Ceviche with king prawns.
Page 40: When rum was born.
Page 42: Grilled Côte du Boeuf.
Page 44: Gin marinated chicken wings.
Page 46: Whisky flambéed pork shank.
Page 48: Choripan with whisky chimichurri.
Page 50: Margarita sorbet.
Page 52: Rib roast with apple and onion.
Page 54: Chocolate fondant with rum.
Page 56: Egg Benedict with apple brandy.