Question: Due to religious reasons, I do not take alcohol. In some of your recipes, alcohols are used such as rum, wine, beer in stews, cakes etc. What would be the replacement 'liquid' that can be used without affecting the taste so much?
There are some French recipes that just aren't going to work without the alcohol. Stews that cook in a bottle of wine or beer for example.
In other recipes where the alcohol is meant just to give a hint of flavor, you can sometimes just omit it. However, if it is more than a couple of tablespoons, and especially when baking, you will need to substitute another liquid. Do see the above link for further information.