Cook the Book: 'The Boozy Baker'

20100628theboozybaker.jpgThis week we are very proud to feature a cookbook by longtime Serious Eats contributor, our very own Lucy Baker of Mixed Review fame, and formerly, Cook the Book. Lucy's newly released The Boozy Baker combines two subjects near and dear to my heart: baking and cocktails.

By baking with beer, wine, and all manner of spirits Lucy adds an extra element of flavor and excitement to cakes, cookies, brownies, and pies. Rum and coke makes its way into Cuba Libre Brownies, the White Russian is transformed into Black and White Russian Cookies, and the classic Italian aperitifs Campari and limoncello make a lovely Lemon Layer Cake with Campari Frosting.

But if your home bar isn't as well-stocked as your local watering hole, fear not. Lucy's easygoing attitude when it comes to substitution makes sure that you'll be able to work with the bottles that you already have on hand. So, put on that apron, mix yourself a drink get ready for some boozy baking.

Win 'The Boozy Baker'

Thanks to the generous folks over at Running Press, we are giving away five (5) copies of The Boozy Baker this week. All you have to do is tell your favorite boozy and potable ingredient in the comments section below.

Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, July 5 at noon ET. The standard Serious Eats contest rules apply.