Publishers Weekly, 1991-08-23 ``Think of liqueurs as lively and animated, the adventurous members of a very spirited family,'' suggests magazine editor Morris. Here she offers an excellent introduction to cooking with cordials and a sprightly yet romantic text to accompany more than 150 recipes developed by New York City food consultant Hadda. Chapter One opens with recipes for making liqueurs at home; successive chapters cover cocktails, spiked hot drinks, cakes and pies, frozen desserts, cookies and candies, and liqueur-laced tidbits--sauces, preserves and compotes. Apples braised in Cointreau make an appetizing topping for French toast, while lemon sauce spiked with Chartreuse makes a good addition to pastries or fruit. Old-time favorites--frozen grasshopper pie made with marshmallows and creme de menthe--are represented, as is the more sophisticated--raspberry mousse. An outstanding rugalach cookie is made with dried cherries, soaked in cherry liqueur and ground chocolate, instead of the traditional raisins and ground nuts. The authors are aiming at the home market; however, professionals may enjoy using the book as a resource for foods with an extra fillip of flavor. Photos not seen by PW. 25,000 first printing; Better Homes and Gardens Cookbook Club main selection, BH&G Crafts and Country Clubs alternate; serial to Victoria Magazine. (Sept.)
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