There are many aspiring cooks who prefer not to enter the realm of working with alcohols as it's not something that they would normally consume.  However, it's important to note that with most alcohols, very little, if any alcohol content is left during the cooking process.  I have included a very informative article as to how to cook with alcohol to capture the diverse and rich flavors that can be added to your favorite dishes.  There are several pages to the article and you can find the page selection button at the bottom of the article.  What I found interesting is that on page 2, a link is provided that will take you to a table prepared by the US Dept of Agriculture that charts the actual alcohol burnoff when using alcohol in your cooking.  There you will find what techniques completely remove the alcohol content or what percentage is left, depending on the cooking techinque.

Bon Apetit!

http://homecooking.about.com/od/alcohol/a/alcoholsub.htm

The objectives of good food are taste and nutrition resulting in a pleasant experience, hopefully memorable.  One technique used in a variety of ways to ensure a fine taste to almost any dish is reduction.  It's the life saver to spark up the flavor of any dish that might otherwise be drab.  I have found a couple of articles that explain the technique and offer examples of it's application.

Bon Apetit!

http://www.all-about-cooking.com/reductions.html

http://whatscookingamerica.net/WineInCooking.htm