Jay Harlow's Beer Cuisine : A Cookbook for Beer Lovers by Jay Harlow, Geoffrey Nilsen (Photographer), Michael Jackson Paperback - 131 pages
(October 1991) Harlow & Ratner; ISBN: 0962734527 ; Dimensions (in inches): 0.38 x 9.50
x 10.03.
Stephen Beaumont's Brewpub Cookbook : 100 Great Recipes from 30 Famous North American Brewpubs by Stephen Beaumont. Beer is good
for you. Beer is healthy. After all, beer is food. But cooking with beer? Absolutely! From
award-winning beer writer and author of the best-selling Great Canadian Beer Guide
comes an exceptional cookbook filled with 100 recipes for elegant brewpub cuisine.
With the exploding interest in beer as the drink of choice over wine, beer is now becoming
the cooking ingredient of choice. Not just any beer, but the beer style that most
complements a specific recipe--this is at the heart of Beaumont's book. Nowhere is the
marriage of beer and food sweeter than in the growing proliferation of brewpubs in North
America. The finest recipes from the best brewpubs are presented in this collection. These
recipes reveal the innovative, classic cuisine that is the trademark of these outstanding
brewpubs.
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Cooking with Beer: Taste-Tempting Recipes and Creative Ideas for Matching Beer & Food by Lucy Saunders. A note from the author, Lucy Saunders. I
hope people who are curious about all the new brands lining the shelves of beer stores
will look at COOKING WITH BEER, for ideas on pairing beer and food, and using beer as an
ingredient. So many people in the US still have not ventured into the realm of flavorful
beer styles, and I want to encourage people to taste widely, and experiment with these
recipes, as an introduction. All the recipes are simple, with ten ingredients or fewer,
and most require less than an hour to prepare. Try a new brew soon, and when you do taste
the beer, think of the food flavors you'd enjoy savoring with it. Happy sampling to all
those of legal drinking age!
McGuire's Irish Pub Cookbook by Jessie Tirsch, McGuire Martin, Molly Martin. McGuire's Irish Pub is a friendly place, where the patrons indulge in fun and games--like kissing a moosehead when they miss a note in a sing-along! The place overflows with Irish hospitality and charm, just like any Irish pub--although it happens to be a 20,000-square-foot restaurant in Florida. Does such a place make real Irish food, and can it be recreated at home? Based on recipes for Soda Bread and smoky-tasting, bacon-studded Potato Soup, it is indeed possible. McGuire's also offers standard, non-Irish pub grub, like a Smoked Chicken Salad and Basil Shrimp on Fresh Noodles. There are also wilder fancies, including Chicken Timbales with Orange Tarragon Cream, which only ambitious home chefs are likely to tackle. McGuire's really excels at recipes that give a creative twist to traditional Irish fare. Witness the Bean Soup--thick with three kinds of melted cheese--and a dense black bean chili made with stout. (Alcohol appears often in this book's recipes, but what teetotaler hangs out at an Irish pub?) Hardcover.
