Beer and Good Food (Nitty Gritty Cookbooks) [Paperback]

Coleen Simmons (Author), Bob Simmons (Author)

Book Description

Series: Nitty Gritty Cookbooks | Publication Date: March 1, 1999

Features a collection of recipes that use beer as a main ingredient as well as recipes that pair particularly well with beer. Includes appetisers; breads and side dishes; soups and salads; meat, poultry and seafood dishes; and desserts. Also tells about beer history, how beer is made, beer varieties, how to serve beer properly and how to pair beer with food.

Editorial Reviews

About the Author

Coleen and Bob Simmons are the talented authors of many best-selling Bristol titles. Their other nitty gritty® books include Quick and Easy Pasta Recipes, From Your Rice Cooker, Beer and Good Food, Cooking With Chile Peppers and Cooking With Grains. They teach, give demonstrations, write food-related articles, and are avid collectors of books on food and wine.

Product Details

• Paperback: 176 pages
• Publisher: Bristol Publishing Enterprises (March 1, 1999)
• Language: English
• ISBN-10: 1558671773
• ISBN-13: 978-1558671775
• Product Dimensions: 5.3 x 8.3 x 0.5 inches
• Shipping Weight: 8.5 ounces
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,449,705 in Books (See Top 100 in Books)
  • #90 in Books > 4-for-3 Books > Cooking, Food & Wine > Baking > Desserts

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

3.0 out of 5 stars should be "recipes for mediocre food that use beer", November 2, 2006

By 

E. Williams "music, movie, food, and beer lover" (St Pete, FL) - See all my reviews
(REAL NAME)   

This review is from: Beer and Good Food (Nitty Gritty Cookbooks) (Paperback)

I got this book hoping to find others like garret oliver's "the brewmaster's table," which i highly recommend. this is a cook book, with relatively few thoughts about pairing beer and food. the book's divided by meal categories (i.e. soups, appetizers, deserts, poultry, etc.), and within these categories there's several recipes that entail using beer in the cooking process. to start off, "beer cheese puffs". YUCK. this book is filled with "american" cuisine, but is also influenced by british cuisine (hence the welsh rabbit/rarebit recipe).
my complaint is thus that the author tried to hard to find recipes that include beer as an ingredient, when there's nothing new about that at all.
If you ARE looking for a good cookbook that deals with beer as an ingredient AND pairing, I'd recommend Harlow's "Microbrew Lover's Cookbook"--it is wonderful. this book might satisfy someone who doesn't really concern themselves with fat/calorie/cholesterol levels in their diet, but most of the recipes here just seem unhealthy--plus it's really heavy on the stews and soups.
I'd say that the best thing in this book is the recommendations on what each beer style is best paired with at the beginning. it's short and without any creative insight, but good knowledge to have for someone who wouldn't normally think about these things and is curious.
Overall, I doubt I will use this book that often. It just has too many unappetizing-sounding recipes, too many obvious recipes that I could figure out on my own, and not enough about pairing. On the positive side it is well written, the directions are very clear, it has a good index, and most of the bread and meat recipes look pretty good. Plus the book is generally low in cost ;)