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Author: Claire Bullen
Publisher: Dog n Bone
ISBN: 9781911026785
Category : Cooking
Languages : en
Pages : 0
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Book Description
Winner of the BEST BOOK award by The North American Guild of Beer Writers (2019) Craft beer is changing everything about how people drink—and it’s high time it was invited to the dinner table. "The introductions to styles and pairings are detailed yet clear, and the authors work hard to speak to both beginners and connoisseurs by explaining basics using sophisticated language." forbes.com The growth in craft beer is a full-blown phenomenon that is also making waves in the culinary sphere. Here, food writer and beer expert Claire Bullen answers the question: how do you successfully pair craft beer with food? Inside, 65 inspiring recipes—from cast-iron skillet pizza to harissa roast chicken—are matched with a diverse range of craft beers to enjoy with your meal. Soon you will see beer as not just a prelude to a meal, but rather as a drink that can work as well as wine when partnered with food.
Author: Claire Bullen
Publisher: Dog n Bone
ISBN: 9781911026785
Category : Cooking
Languages : en
Pages : 0
Get Book
Book Description
Winner of the BEST BOOK award by The North American Guild of Beer Writers (2019) Craft beer is changing everything about how people drink—and it’s high time it was invited to the dinner table. "The introductions to styles and pairings are detailed yet clear, and the authors work hard to speak to both beginners and connoisseurs by explaining basics using sophisticated language." forbes.com The growth in craft beer is a full-blown phenomenon that is also making waves in the culinary sphere. Here, food writer and beer expert Claire Bullen answers the question: how do you successfully pair craft beer with food? Inside, 65 inspiring recipes—from cast-iron skillet pizza to harissa roast chicken—are matched with a diverse range of craft beers to enjoy with your meal. Soon you will see beer as not just a prelude to a meal, but rather as a drink that can work as well as wine when partnered with food.
Author: Claire Bullen
Publisher: Ryland Peters & Small
ISBN: 1911026968
Category : Cooking
Languages : en
Pages : 397
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Book Description
Craft beer is changing everything about how people drink – and it's high time it was invited to the dinner table. The growth in craft beer is a full-blown phenomenon that is also making waves in the culinary sphere. Here, food writer and beer expert Claire Bullen answers the question: how do you successfully pair craft beer with food? Inside, 65 inspiring recipes – from cast-iron skillet pizza to harissa roast chicken – are matched with a diverse range of craft beers to enjoy with your meal. Soon you will see beer as not just a prelude to a meal, but rather as a drink that can work as well as wine when partnered with food.
Author: Kristofor Barnes
Publisher: Rowman & Littlefield
ISBN: 1493007262
Category : Travel
Languages : en
Pages : 403
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Book Description
The Beer Lover's series features regional breweries, brewpubs and beer bars for those looking to seek out and celebrate the best brews--from bitter seasonal IPAs to rich, dark stouts--their cities have to offer. With quality beer producers popping up all over the nation, you don't have to travel very far to taste great beer; some of the best stuff is brewing right in your home state. These comprehensive guides cover the entire beer experience for the proud, local enthusiast and the traveling visitor alike, including information on: - brewery and beer profiles with tasting notes- brewpubs and beer bars- events and festivals- food and brew-your-own beer recipes - city trip itineraries with bar crawl maps- regional food and beer pairings
Author: Garrett Oliver
Publisher: Harper Collins
ISBN: 0062042831
Category : Cooking
Languages : en
Pages : 368
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Book Description
Winner of the International Association of Culinary Professionals’ Award for Best Cookbook in the Wine, Beer or Spirits category. Garrett Oliver, award-winning Brewmaster and Vice President of Production of the Brooklyn Brewery, recognized by Gourmet Magazine as a “passionate epicure and talented alchemist”, reveals the full spectrum of flavors contained in the more than 50 distinct styles of beer from around the world. Most importantly, he shows how beer, which is far more versatile than wine, intensifies flavors when it’s appropriately paired with foods to create a dining experience most people have never imagined. Garrett, along with photographer Denton Tillman, traveled throughout Europe visiting fellow brewmasters to trace the beers of the world to their sources. Back in the States, he met with the star chefs he has advised about beer. The resulting book is a motherload of information, lushly illustrated with Tillman’s gorgeous photographs of the world’s best beers and the breweries that produce them. Above all, THE BREWMASTER’S TABLE is a new way of thinking about beer – one that will bring this under-appreciated brew to the status it deserves. Whether it’s a Belgian wheat beer with a simple salad, a Brooklyn Pilsner to wash down spicy tacos, a pale ale alongside a porcini risotto with foie gras, or even a Framboise to accompany a dark chocolate brownie, beer is the perfect complement to any dining experience, at home in front of the TV or in a four-star restaurant. He explains how beer is made, shows you its fascinating history, and then leads you through the amazing range of flavors displayed by the dozens of distinct styles of beer from around the world. Finally, he suggests beer pairings that will please your tastebuds and blow your mind. Whether you’re a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.
Author: Julia Herz
Publisher: Voyageur Press
ISBN: 1627888225
Category : Cooking
Languages : en
Pages : 219
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Book Description
Inspire a lifelong exploration of your senses as you learn to pair beer and food like a pro. *2016 International Association of Culinary Professionals Award Finalist* Beer has reclaimed its place at the dinner table. Yet unlike wine, there just aren’t many in-depth resources to guide both beginners and beer geeks in pairing beer with food. Julia Herz and Gwen Conley are here to change that. As you start your journey with Beer Pairing, you’ll learn how aroma, taste, preference, and personal experience can affect flavor. Just as important, you’ll become a tasting Anarchist—throw out the conventional advice and figure out what works for you! Then, on to the pairing. Begin with beer styles, start with your favorite foods, or join the authors on a series of wild palate trips. From classics like barbecue ribs with American Brown Ale to unusual matches like pineapple upside-down cake with Double India Pale Ale, you’ll learn why some pairings stand the test of time and you’ll find plenty of new ideas as well. Discover: How we experience flavor and the science and anatomy behind it How to taste beer, step by step, with pouring and glassware tips Pairings by beer style and specific foods Complete information for planning beer dinners How to work beer into your cooking repertoire Tips and stories from pro brewers Geek Out science features with facts to impress your friends Never look at beer—or food—the same way again!
Author: Nancy Hoalst-Pullen
Publisher: National Geographic Books
ISBN: 1426218338
Category : Cooking
Languages : en
Pages : 308
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Book Description
"Sample a beer in Hong Kong that tastes like bacon. Discover an out-of-the-way brewery in Vermont that devotees will drive hours to visit. Travel to a 500-year-old Belgian brewery with a beer pipeline under the city streets. This ... atlas meets travel guide explores beer history, geography, and trends on six continents - plus, you'll learn what to drink and where to go for the greatest beer experiences across the globe"--Publisher's description.
Author: Gabe Toth
Publisher: Brewers Publications
ISBN: 1938469720
Category : Cooking
Languages : en
Pages : 186
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Book Description
Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical. Part how-to guide, part cookbook, and part reference manual, The Fermented Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what’s happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what’s happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity. The overarching aim of The Fermented Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.
Author: DK
Publisher: Penguin
ISBN: 1465437673
Category : Cooking
Languages : en
Pages : 354
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Book Description
Now seen as something to taste, savor, travel for, and talk about, beer really is the new wine. This new, up-to-date edition of The Beer Book features every significant brewery in every significant brewing nation, and showcases new beers and specialist beers, as well as the classics. With a visual catalog of more than 800 breweries, whistle-stop beer trails, and key beer facts throughout, The Beer Book is the indispensable guide to the world's favorite drink.
Author: Melissa Cole
Publisher: Hardie Grant Publishing
ISBN: 178488216X
Category : Cooking
Languages : en
Pages : 224
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Book Description
When a recipe calls for ‘beer’ do you have the first clue of what you should add? When was the last time you read a recipe that really specified a beer style, or even suggested a few different brands from the bewildering array on your supermarket shelves? Good news, this book does all that and more. In The Beer Kitchen award-winning beer expert Melissa Cole has combined two of her greatest passions: great brews and delicious food. Sharing over 70 incredible recipes Melissa expertly guides you through the gustatory pleasure of cooking with beer and what to drink with your creations. Starting with the ‘science bits’ you will discover the importance between taste and flavour, how to assess beer and pair to perfection. Then dive into the recipes, which include everything from delicious dips, flatbreads and pickles to show-off roasts, classic pies and inventive desserts. Feast on the exquisite Beer-brined Pork Chops with Blue Cheese Polenta or perhaps prepare the perfect Beer-Poached Chicken for Sunday lunch. For mid-week meals, for when you want something hearty but healthy, then dish up the creamy Celeriac Croquettes with Hefeweizen Sauce or the lighter but extremely tasty Warm Kale & Nduja Salad or, for ultimate indulgence, tuck into the Quick Chocolate Pots with Kriek-Soaked Cranberries. With thorough advice on beer-types and flavour notes to beer and cheese pairing plus a helpful guide to tools and equipment and store cupboard essentials, The Beer Kitchen is a new, scientific and exciting approach to food that will change the way you cook and what you drink with it.
Author: Jereme Zimmerman
Publisher: Chelsea Green Publishing
ISBN: 1603587667
Category : Cooking
Languages : en
Pages : 336
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Book Description
Experimentation, mystery, resourcefulness, and above all, fun—these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient—hops—and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people’s discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman’s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers. More importantly, under the guidance of “the world’s only peace-loving, green-living Appalachian Yeti Viking,” readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
