The El Paso Chile Company Rum & Tiki Cookbook

by W.Park Kerr

William Morrow | May 15, 2000 | Hardcover |

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Rum is hot. Rum is cool. Rum can be sipped, savored, and cooked in ways limited only by your imagination. Rum has an island flavor on its own over ice with a wedge of lime, or it can be something more, as it is in these sophisticated recipes by W. Park Kerr, author of The El Paso Chile Company Margarita Cookbook.

Rumba over to the bar and break out your cocktail shaker and hula-girl glasses. Whether you are looking for a classic rum drink like a pina colada or a mai tai or a new concoction such as a Banana Monkey or a Blue Lagoon, The El Paso Chile Company Rum & Tiki Cookbook offers the ultimate rum recipes in these tropically colorful pages. Want to add some punch to the rest of your party? Recipes include Luau Baby Back Ribs, Grilled Coconut-Rum Shrimp with Curried Peanut Dipping Sauce, and other spiked suggestions for marinades, sauces, and main dishes. And be sure to save room for dessert. There's Island Spice Flan and a Pineapple and Bananas Foster. Not sure which type of rum--light, gold, dark, or beyond--to use? It's all explained in one user-friendly section.

So if you don't want your next party to end up ho-hum, try a little rum.

Format: Hardcover

Dimensions: 112 Pages, 4.72 × 8.27 × in

Published: May 15, 2000

Publisher: William Morrow

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0688177603

ISBN - 13: 9780688177607

Found in: Wine and Spirits

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– More About This Product –

The El Paso Chile Company Rum & Tiki Cookbook

The El Paso Chile Company Rum & Tiki Cookbook

by W.Park Kerr

Format: Hardcover

Dimensions: 112 Pages, 4.72 × 8.27 × in

Published: May 15, 2000

Publisher: William Morrow

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0688177603

ISBN - 13: 9780688177607

From the Publisher

Rum is hot. Rum is cool. Rum can be sipped, savored, and cooked in ways limited only by your imagination. Rum has an island flavor on its own over ice with a wedge of lime, or it can be something more, as it is in these sophisticated recipes by W. Park Kerr, author of The El Paso Chile Company Margarita Cookbook.

Rumba over to the bar and break out your cocktail shaker and hula-girl glasses. Whether you are looking for a classic rum drink like a pina colada or a mai tai or a new concoction such as a Banana Monkey or a Blue Lagoon, The El Paso Chile Company Rum & Tiki Cookbook offers the ultimate rum recipes in these tropically colorful pages. Want to add some punch to the rest of your party? Recipes include Luau Baby Back Ribs, Grilled Coconut-Rum Shrimp with Curried Peanut Dipping Sauce, and other spiked suggestions for marinades, sauces, and main dishes. And be sure to save room for dessert. There's Island Spice Flan and a Pineapple and Bananas Foster. Not sure which type of rum--light, gold, dark, or beyond--to use? It's all explained in one user-friendly section.

So if you don't want your next party to end up ho-hum, try a little rum.

About the Author

W. Park Kerr is a ninth-generation Texan and the founder of The El Paso Chile Company, a premium Southwest food business. Kerr produces and appears in a nationally syndicated television food show called Let's Get Cooking. He believes that West Texas is the finest place on earth to cook and eat.

From Our Editors

Summertime is a great time to get together with friends. Why not enjoy the summer season with some exciting new drinks, spiked desserts and sauces? Now you can, with The El Paso Chile Company Rum & Tiki Cookbook. It contains such recipes as Mai Tai, Zombie, frozen Coconut Breezes, Luau Baby Back Ribs and Rum Marinated Shrimp Skewers. It contains full-colour photographs throughout that will inspire and tantalize all readers. Put some excitement into your party with The El Paso Chile Company Rum & Tiki Cookbook.

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