Cooking with Booze


George Harvey Bone (Skyhorse Publishing, 2017)

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Food is good. Good food is even better. Booze is good too. Cooking good food with good booze (or your holiday spillovers) is delicious. 

Cooking with Booze offers you drool-worthy combinations of booze-infused cooking ideas and world-trotting stories and histories behind the recipes — from the Nordic gravlax to a Harvey Wallbanger cake(!) to a Mexican drunk chicken (mucho bueno). A unique recipe book for any collection.

BUY THIS BOOK: Click here to buy Cooking with Booze.


We are reprinting a recipe for your own amusement and culinary enlightenment. Enjoy and send us photos!


4    chicken breasts with skin on
4    leg quarters with skin on
2    Tbsp olive oil
1    small white onion, peeled
3    cloves garlic, crushed
3/4    pint chicken stock
1    large fresh chili pepper, chopped
1    tsp allspice
1/2    cinnamon
10    small potatoes
1    can medium-dark beer

Preheat the oven to 375. In a medium pan, sauté the onion and garlic in the oil until soft. Pour this into a large casserole dish and place the chicken on top. Add the beer, stock, tomato, chilies, allspice, cinnamon, and a pinch of salt.

Cover the dish, and place the casserole in the oven and bake for 30 minutes. Add the whole potatoes and put back for another 30 minutes, then finally uncover and cook for another 15 minutes, until browned on top. Serve with rice.

Recipe courtesy Cooking with Booze/Skyhorse Publshing