PastryRevolution 46 #Alcohol

180 pages
19 authors
37 recipes
98 preparations
245 photographs

Since the beginning of time, alcohol has been a symbol of pleasure, celebration, and communion. It is also known for heightening the senses and feelings of friendship; for its role in religious rites, as legend has it that it facilitates communication with the gods; and for opening the mind to unknown worlds, thus stimulating creativity. Unfortunately, all of this is the result of intoxication. This is due to its depressive effects on brain function. Depending on the amount consumed, it interferes with memory, concentration, thinking, coordination, language, and vision. Food, especially fatty food, slows the passage of alcohol from the stomach to the small intestine and, consequently, into the bloodstream. Similarly, the intensity of its effects is approximately half that of drinking it on an empty stomach. Therefore, pairing dishes and desserts with alcohol is a good way to enjoy it without suffering any harmful consequences, such as the dreaded hangover (which is essentially a mild withdrawal syndrome). It's even better when used to create rich and generous sweet treats, such as tiramisu and Black Forest cake. These pages aim to highlight the virtues of alcoholic beverages in gastronomy in general and in pastry making in particular. Likewise, the characteristics of each beverage are explained, paying attention to its production process and the organoleptic qualities it can contribute to each dish.