BF10 — Bitterman (2015) — Culinary seasoning, whiskey butter and residual alcohol

Bitterman, Mark. Bitterman’s Field Guide to Bitters and Amari. Recipes by Andrew Schloss and Mark Bitterman. Kansas City: Andrews McMeel Publishing, 2015. Ebook ISBN9781449474591. Supplied661-page reflowed PDF.

All21 cooking recipe sections and variants were reviewed: appetizers, vegetables, meats, sauces, desserts and cocktails-in-food. Bitters often act as late aromatic seasoning; whiskey butter is a separate culinary use.

Mark Bitterman, Bitterman’s Field Guide to Bitters and Amari (Andrews McMeel, 2015), Cooking chapters279–356; whiskey butter314–315; ice-cream sandwich339–341 (supplied PDF locators).

Bitterman, Mark. Bitterman’s Field Guide to Bitters and Amari. Recipes by Andrew Schloss and Mark Bitterman. Kansas City: Andrews McMeel Publishing, 2015. Ebook ISBN9781449474591. Supplied661-page reflowed PDF. Cooking chapters279–356; whiskey butter314–315; ice-cream sandwich339–341.

PDF 356

PDF 279

Bitterman, Field Guide, Cooking chapters279–356; whiskey butter314–315; ice-cream sandwich339–341.

Cooking chapters279–356; whiskey butter314–315; ice-cream sandwich339–341

Ready for source retrieval and attribution, NOT blanket publication approval. No bulk recipe republication or validated storage/medical advice. PDF340 one-dash ingredient versus two-dash method discrepancy visually confirmed. Heating alone does not justify an alcohol-free label. No quotation selected.