Cooking & Eating with Beer: 50 Chefs, Brewmasters, and Restaurateurs Talk about Beer and Food (Paperback)

~ Peter Lafrance (Author)

Editorial Reviews

From Booklist

Although a host of books have celebrated the coupling of food and wine, few have examined how best to match food with beer. A few years ago, such an exercise would have been pointless, because beer dealers' shelves carried few alternatives to increasingly uniform, mass-produced American lagers. Then microbreweries boomed, beer imports soared, and consumers found themselves awash in torrents of distinctively different suds. LaFrance has scrutinized restaurants and breweries throughout the U.S. and Canada to uncover the latest efforts of chefs and brewers to wed food and beer into gustatory harmony. LaFrance briefly outlines beer-and ale-making styles and techniques before presenting a baker's dozen menus pairing contemporary American cooking with specialty brews. Tasting notes detail the menus' successes, and chefs have ample space to justify their food choices. Recipes allow home chefs to reproduce the restaurant dinners. Mark Knoblauch --This text refers to an out of print or unavailable edition of this title.

Product Description

With a chart showing the best pairings of beer styles and foods, and 100 recipes including ethnic dishes in which beer is an ingredient, this text aims to enhance the appreciation and enjoyment of this type of cooking. Plus it explains how chefs appreciate and use beer with their cuisines.

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Product Details

• Paperback: 224 pages
• Publisher: John Wiley & Sons Inc (October 28, 1998)
• Language: English
• ISBN-10: 0471318795
• ISBN-13: 978-0471318798
• Product Dimensions: 7.8 x 7.8 x 0.5 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: No customer reviews yet. Be the first.
• Amazon.com Sales Rank: #1,838,932 in Books (See Bestsellers in Books)