Desserts with Spirit.
by [Liquors] Carmack, Robert and Gino Cofacci.
A Fine tight copy in a Fineunclipped dust jacket. This copy is signed by the author. most of the recipes in this book are well-thought-out variants of traditional or currently voguish cakes, pies, cookies, and pastries with a dash of spirits added. Frozen desserts, in which the character of the original alcohol tends to be somewhat more central, are also heavily represented. The emphasis throughout is on rather lavish concoctions with fillings, icings, toppings, and other more or less complex components--for example, a light hazelnut sponge (curiously called ""meringue"") filled with one buttercream mixture and topped with another, a walnut meringue (curiously called ""torte"") with a vodka-laced buttercream filling, tulip wafers filled with three different-colored sherbets. Simpler options include peach mousse ice cream (""mousse"" because the cream is whipped) with cognac, pound cake with raisins, pecans, and a good dose of bourbon, and old-fashioned brandy snaps.
Edition: First Printing of the First US Edition
Book Id: 26645