Add depth to your cooking with the use of spirits, liqueurs and fortified wines, and seduce your taste buds with over 35 recipes. The potency of spirits and liqueurs make them wonderfully enriching ingredients. The recipes in this book range from tantalizing fish dishes such as Thai mussels with dry sherry to robust meat recipes such as whisky chicken with onion marmalade. While brandy and whisky are used more often on meat or fish recipes, it is in sweets and desserts that liqueurs come into their own: try apricot frangipane tart with kirsch, rich Caribbean rum cake, exquisite mini florentines with Grand Marnier, as well as dramatic crepes suzette and classic, seductive zabaglione. Rarer spirits and liqueurs such as kahlua, peach schnapps, curacao, cafe noir and mandarine Napoleon are used as well as the more usual whiskies, brandies, sherries and vermouths.