Cooking & Eating With Beer: 50 Chefs Share Their Favorite Beer Recipes - Hardcover

Lafrance, Peter

Hardcover

ISBN 10: 047113564X ISBN 13: 9780471135647

Publisher: John Wiley & Sons Inc, 1997

Synopsis

From the author of Beer Basics, comes a similarly accessible treatment of beer and food. In the only available publication to explain how professional chefs appreciate and use beer with their cuisines, top food journalist LaFrance introduces the principles of matching beer with food and offers a host of recipes using beer as an ingredient. This intriguing book also boasts a chart showing the ideal pairings of beer styles and food.

About this title

From the Publisher

An easy-to-read format book guides readers through the world of food and beer matching. Designed as a fundamental reference for persons who already have a respect for cooking and are discovering an interest in beer. Features interviews with 50 chefs, brewmasters, and restaurateurs from leading North American restaurants who share with you their special tips, techniques and recipes for using beer successfully in the kitchen and on the table. A flavor chart showing the styles of beer and foods best paired with each style helps explain how beer can be matched to the different foods.

From the Back Cover

Beer goes with everything on the menu. From the most delicate hors d'oeuvre to the richest dessert, every dish can find a perfect match in the versatile and dramatic range of beers available today. This exciting guide tells you everything you need to know about pairing the right beer with the right food, using beer to enhance your cooking, and much more. With the advice and recipes of over 50 top chefs, brewmasters, and restaurateurs, Cooking & Eating with Beer will add a whole new dimension to your culinary skills, and, best of all, to your dining experience.

Beer has once again caught the popular imagination—with an explosion of microbreweries, brewpubs, and restaurants producing brews based on every distinctive style of beer known in the world. From ethereal, straw-colored lagers to deep, garnet-colored pale ales, these beers challenge the palette with an extraordinary range of flavor and character.

This comprehensive guide and cookbook explains the essential principles of matching the right beer with the right food, and unlocks the many exciting possibilities of cooking with beer. It features the expertise of over 50 chefs, brewmasters, and restaurateurs from leading North American restaurants who share with you their special tips, techniques, and recipes for using beer successfully in the kitchen and on the table.

Dishes are featured from every part of the menu. Separate chapters are devoted to soups, fish, meats, salads, breads, desserts, and more, with dozens of easy-to-follow recipes representing the best of American regional and ethnic cuisine. For the uninitiated, there is a basic overview of brewing history and beer types, while the more experienced will find an irresistible wealth of practical advice and ideas to inspire new levels of culinary creativity.

Come celebrate the classic combination of great food and great beer in Cooking & Eating with Beer—delicious reading for beer lovers, gourmets, and professional chefs.

Edition details

• Publisher: John Wiley & Sons Inc
• Publication date: 1997
• ISBN 10: 047113564X
• ISBN 13: 9780471135647
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 211