The timeless combination of America's favorite frothy beverage, with its solid gastronomic counterparts, is the focus of this culinary chronicle. Documenting the parallel development of the brewing industry with that of American cookery, this exhaustive history traces ale's influence on recipes in America's early history, the introduction of lager beer in the 19th century, the use of malt extract during Prohibition, and the recent advent of craft beer. The more than 90 beer-related recipes encourage chefs to experience the bliss of wild salmon grilled on cedar planks or brownies washed down with a creamy stout.
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Bob Skilnik is an alumnus of Chicago's Siebel Institute of Technology, the oldest brewing school in the U.S.; a former associate editor for the American Berweriana Journal; and a contributor to trade journals, magazines, and newspapers, including the Chicago Tribune's "Good Eating" section. He has appeared on ABC's The View, the Fox News Channel, ESPN2 and Chicago's WTTW. Jim Koch is the founder of the Boston Beer Company, which brews Samuel Adams.Review:
"The first book that gives a historical look at why beer and food are truly partners in today's kitchens." —John R. Hall, president, Goose Island Beer Company
"Kudos to Bob Skilnik for creating this absorbing and informative resource." —Keith Lemcke, marketing manager, World Brewing Academy
"This enjoyable read merits a pint of your favorite ale by your side, so you may sip and browse throughout!" —Lucy Saunders, editor, Beercook.com, and author, Grilling with Beer
"A tasty history, from beer soup to Beer Nuts, with pickled pigs' feet in between." —Don Russell, a.k.a. "Joe Sixpack," beer reporter, Philadelphia Daily News
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