Designing a new book

[Danilea]

yes, i agree about this and i have experienced it by myself
but what i know ... is that diff sorts of alcohol are served with "snaks" or some sort of food that eases the drinling and compliments to the tastes... for example, one would like to drink Grappa and have a nice salad ... or some sort of fish (i am talking about "dressing" to the drink and not a meal...) i am wondering if there is the same idea for other alcohols too... like beer goes nice with fries... u know. so would it be useful tooo... have a book with tips about extraordinary or more special "dressings" to diff kinda of alcohol???

hmmm

(i have to thank u guyz u r amazing!)
Daniela

[cara]

I think that depends on what you personally like...
I would never ever drink a cognac and I don't mind if it fits...
and I drink redwine with fish, because I don't like white wine...

[The Z]

I think that the 'drink pairing' could go along with the comments with each recipe's serving suggestions.

Another thing I like in cookbooks (that I didn't mention before) is a per serving nutritional breakdown.

[jennyema]

Martinis and other cocktails, grappas, apertifs, digestifs are usually consumed without food (save small hand snacks).

You wouldn't want to pair grappa with fish or salad. Wine yes, but grappa, cognac, etc. are not really to be drunk while eating, but rather after a meal.

Wines, primarily, and beers are consumed with food. IMO wines are more complicated to pair with food but there is a lot of literature already out there on how to do that.