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The Best of American Beer and Food: Pairing & Cooking with Craft Beer Paperback – September 12, 2007

4.5 out of 5 stars 20 customer reviews

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Editorial Reviews

About the Author

Saunders, Lucy |s Lucy Saunders is the author of The Best of American Beer and Food and editor of beercook.com. She thinks of beer as food and has championed the presence of craft beer at the American table for over 20 years. She now lectures and conducts tasting classes at cooking schools, retailers and non-profit groups, including the Smithsonian. She has worked with the International Association of Culinary Professionals, the Fancy Food Shows, the American Culinary Federation, and other food trade groups to conduct beer and food pairings. She lives in Milwaukee, Wisconsin, USA.
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Product Details

  • Paperback: 180 pages
  • Publisher: Brewers Publications (September 12, 2007)
  • Language: English
  • ISBN-10: 0937381918
  • ISBN-13: 978-0937381915
  • Product Dimensions: 9.1 x 0.6 x 9.1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #591,439 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: 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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Format: 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.
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Format: 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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Format: Paperback
I have read the book and tried several recipes. I have nothing but praise for this book. The pictures add to the pleasure of reading good recipes. But the main thing is the taste of the food matched with the ecommended beer types. Everyone should buy this book for a great culinary experince!
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Format: Paperback
I was lucky enough to meet Lucy at GABF and enjoy a great beer and food tasting session that she gave. It was astonishing the amount of knowledge she was able to convey regarding the large selection of beer and the ways of pairing it with your favorite foods(who doesn't love brownies, made with beer!). From a chef's perspective the book provides an amazing tour through current American beer in a way that allows you to think of them as spices when making your next recipe! Thanks Lucy!
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Format: Paperback
I LOVE this book! Written by an author who actually knows her subject-and seeks out some of the foremost craft brewers across America-Lucy Saunders has done beer lovers and foodies a tremendous service by traveling across the country seeking out the best brewers and recipes.
Whether you're a novice or accomplished foodie or brewhead you'll enjoy this book.
You'll especially enjoy the regional introductory information, where she interviews regional brewmasters.
Imagine learning all about pairing beer with food by matching beer with cheese or chocolate! Then, Saunders takes you on a gastronomic and zymurgological journey across the USA.
The photography is stunning, the writing-like a great ale is clean, crisp and down to earth.
I highly recommend this book to anyone who enjoys either food or beer or both!
Bruce Bjorkman
Host
ON TAP (Suds,Spirits,Sodas & Stogies)
KXL Radio-Portland, OR
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Format: Paperback
Beyond your normal cookbook, as this book uses beer as an ingredient in a lot of the recipes. Wonderful information on pairing, beers and breweries from different regions all over the US, great recipes, nice photography and other useful information. This has to be Lucy's best book to date! If you liked to cook and enjoy a fermented beverage, I would highly recommend this book!
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By S. Oakes on November 16, 2008
Format: Paperback Verified Purchase
Very nicely written book and nicely pairs foods with various beers, although it might help if you already have cooking experience. The bacon wrapped blue fish recipe called for an amount of habanero peppers that would have made the dish too intense for even those who enjoy spicy food. Fortunately, the recipe was made with a more reasonable amount of habanero pepper (less than 1/3rd of the amount specified, if I remember correctly) and it turned out very nicely, lively, and zesty.
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