The 1st coffee-table cookery book (hardback) ever with GIN ingredients
                                                                                                 SEE MORE
 
Does your lifestyle include making meals for dinner parties? And might you fancy adding GIN to your party food? LOVE gin? Fancy your guests enjoying your dinner party dishes made with GIN? 
 
Well, meet “The Ginologist Cook”, with 150 party dishes of starters, main courses, desserts and cocktails all with different flavours of GIN in the ingredients, in one coffee-table cookbook – the very first with GIN (or any spirit) as the key ingredient.
 
Written, simmered, grilled, sliced and baked by South African clever food “maker-uppers” who mixed Gin with their food to achieve new flavours, textures and experiences to bring the world a book which gives Tonic Water a run for its money.
 
This eclectic mix of culinary creations demonstrates South Africa can win the world's heart through its stomach. Gin and Tonic who?
 
Whoever thought we would be creating meals for dinner parties using Gin? This book contains recipes cooks can enjoy making for the family, dinner parties and on special occasions. There are starters to savour and divine desserts. Pumpkin Tart, Short Ribs, Savoury Cheesecake, Ice Cream, panacotta, Oysters and a Ginoholic Victoria Sponge! Meat, fish and vegetarian savoury dishes inspired by spicy Cape Malay cuisine from The Cape of South Africa are sitting next to sweet fruity desserts inspired by French Pastry Chefs.
 
Pieter Carter, the Chief Distiller, is passionate about flavour and created the first recipe before the book was conceived; Floral Gin and Clotted Cream Ice Cream. The family and friends hobby has fast become a household brand distributed internationally. The Ginologist Distiller vows to always give the attention and love to every drop of Gin he creates no matter how many bottles.
 
The famous South African Rose Geranium infused in the Floral Gin becomes delightful and complex, a showpiece of this recipe collection, and has brought new flavour to cooking. Extracts from the flower - also known to have age defying qualities - are used in skin creams.