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The Best of American Beer and Food: Pairing & Cooking with Craft Beer

The Best of American Beer and Food: Pairing & Cooking with Craft Beer

The Best of American Beer and Food: Pairing & Cooking with Craft Beer

  • Used Book in Good Condition

In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today’s wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today’s ales and lagers as flavor components.

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3 comments

  1. 14 of 14 people found the following review helpful
    5.0 out of 5 stars
    Good book for beer lovers, October 27, 2007
    By 
    M. Fischer (Fort Collins, CO USA) –
    (REAL NAME)
      

    This review is from: The Best of American Beer and Food: Pairing & Cooking with Craft Beer (Paperback)

    If you enjoy drinking beer and eating food (and who doesn’t), this book is for you. This book explained beer and food pairings (beer pairs better with cheese than wine does for example) and also had some great recipes for cooking with beer. I was surprised to even seem some dessert recipes for beer which I can’t wait to try. Previously I only knew how to make beef stew with beer and beer can chicken, this has greatly expanded my repertoire.

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  2. Carolyn Smagalski "Beer Fox"
    8 of 8 people found the following review helpful
    5.0 out of 5 stars
    Makes your tongue juice up with anticipation, January 20, 2008
    By 
    Carolyn Smagalski “Beer Fox” (Philadelphia, PA USA) –
    (REAL NAME)
      

    This review is from: The Best of American Beer and Food: Pairing & Cooking with Craft Beer (Paperback)

    This beautiful, soft-covered book is fit for the great-room coffee table, but lives with even greater panache in the kitchen. Saunders traces the specialties of craft beer and food within each section of American continent: from the chocolate beer dinners of Chef Bruce Paton at the Cathedral Hill Hotel in San Francisco, California, to “A Day at the Beach” menus with Alaskan Amber-glazed grilled salmon in the Alaskan Northwest or the Belgian Beer Dinners at Monk’s Café in Philadelphia, Pennsylvania.

    She seems to single out every great name associated with craft beer and food: Tom Peters and Chef Adam Glickman, Curt Decker, Garrett Oliver, Carol Stoudt, American Bounty Chef Anita Olivarez Eisenhauer, Dave Alexander, Pastry Chef Crystal Duck, Pam and Bob Cooper, Cheesemaker Willi Lehner, Chuck Skypeck, Brewchef Tim Schafer, Larry Bell, Rob Tod, Natalie and Vinnie Cirluzo, Gina and Vince Marsaglia, Shaun O’ Sullivan, Dan Gordon and Dean Biersch, Chef Jody Denton, Lisa Morrison, Charles and Rose Ann Finkel, Greg Higgins, Jim Koch, Tomme Arthur, Ben Johnson – and scores of others. As you become more deeply aware of the hold beer has taken within the cooking community throughout North America, your blood begins to surge with anticipation. What might your own abilities be in the culinary arena? What could you do with a little knowledge of craft beer and your own local food styles?

    In Part II of “The Best of American Beer & Food,” Saunders presents an array of recipes for the casual party or the more formal dining theme. Although beer is included as an ingredient in some recipes, others are beer-free, but are accompanied with a “Beer Pairing Suggestion” that easily stands out for your reference. Bacon-Wrapped Bluefish with Brown Ale Hot Sauce, Spicy Steamed Mussels, and Shallot and Stout-Glazed Steak with Cumin-Pepper Onions will activate your palate, while Harpoon Winter Warmer-Spiced Pumpkin and Cranberry Bread, Barley Wine Banana Split, or Paxton’s Chocolate Stout Pudding finish on the sweet end.

    The Best of American Beer & Food is loaded with full-page color photos that make your tongue juice-up with anticipation. As you focus on each recipe, your mind can easily formulate the workings of your own holiday beer dinner – making yours the most memorable highlight of the season. Lucy Saunders gives you the secret ingredients that merge food with craft beer in the best possible way.

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  3. Stephen K. Hindy "Beer School Teacher"
    7 of 7 people found the following review helpful
    5.0 out of 5 stars
    A Great Primer, May 5, 2008
    By 
    Stephen K. Hindy “Beer School Teacher” (Brooklyn, NY United States) –
    (REAL NAME)
      

    This review is from: The Best of American Beer and Food: Pairing & Cooking with Craft Beer (Paperback)

    Lucy Saunders has looked far and wide to find a delightful array of explorations of how beer can enhance your enjoyment of food. Craft brewers and adventurous chefs across America are bringing beer to the table with delicious and suprising results. This book will change the way you think about that wonderful, inexpensive beverage, beer.

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