If used correctly, alcohol can add an incredible depth to a variety of dishes. And with a resurgence in high-quality, small-batch beer, wine, and liqueur, home cooks have easy access to ingredients that will take their dishes to the next level.
Emily and Matt, founders of the food blog Nerds with Knives, go beyond wine and beer and introduce rich flavor profiles with sake, vodka, gin, sherry, brandy, whiskey, bourbon and rum. Though their recipes are up-scale—like Pork Tenderloin with Mustard and Whiskey, and Chicken Liver Pate with Brandy and Thyme—their no-nonsense approach to cooking is down to earth, refreshingly candid and approachable.
Other recipes include Pinot Noir Caramel, where the pinot adds a sophisticated and slightly tart edge to the sweetness of the caramel; Chicken Roasted with Sake, Scallions and Ginger, where the sake not only adds a mild floral note, but also helps to tenderize the meat; and Wild Mushroom Crostini with Sherry and Ricotta. Emily and Matt stress that this is a match made in heaven, where the nutty notes in a good dry sherry bring out the earthiness you find in wild mushrooms.
This book will include 75 recipes and 75 full-color photographs.
About the Author
Emily and Matt Clifton are the founders of Nerds with Knives. They are contributors to Serious Eats and have written articles for Valley Table. They have a combined social media following of 20K and receive nearly 100K blog views per month. Emily and Matt live in Beacon, New York.
"Matt and Emily's work isn't just great ideas and pretty photos, they back up those great ideas with recipes that work. That they happen to explore the science of booze and its interaction with food is just the icing on the cake."
-- J. Kenji Lopez-Alt, Chef at Wursthall, Chief Culinary Advisor of Serious Eats
"I want to cook and eat every recipe that Emily and Matt dream up and photograph. This duo knows all the tricks for imbuing food with the maximum amount of flavor."
-- Jennifer Clair, author of Six Basic Cooking Techniques