From Publishers Weekly
Oliver, the brewmaster of the Brooklyn Brewery, argues that brewing beer is far more complicated than making wine, and pleads with beer drinkers to reach past the shelves of mass-produced hops toward bottles produced in more specialized breweries. His message may seem past its sell-by date, but his tour of beers and his brew-and-food match-ups are anything but stale. After explaining beer-making processes, Oliver launches into his beer-food combinations; though he offers no recipes, his recommendations- the classic pairing of Irish stout with oysters; the dark, caramely flavors of Trappist ales balancing a duck confit; the IPA from his own brewery complementing Thai, Mexican, and Vietnamese food-are excellent. Beer drinkers of all sorts will happily drift along Oliver's exhaustive tour.
Copyright 2003 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
“Beer drinkers of all sorts will happily drift along Oliver’s exhaustive tour. ” (Publishers Weekly)
“Preached by the poet warrior of real beer and real food… The Brewmaster’s Table [is] a feisty and erudite tome.” (Atlanta Journal-Constitution)
“A scholarly and readable book.” (Los Angeles Times)
“The best and most important book ever written on the subject of pairing food and beer..” (Bob Townsend, Atlanta Journal-Constitution)