The Ultimate Beer Lovers Cookbook: More Than 400 Recipes That All Use Beer (Hardcover)

by John Schlimm (Author)
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Editorial Reviews

Product Description

Now beer fans everywhere can have their favorite brew and eat it too! Dating back thousands of years to ancient Babylonia, beer is the most famous and beloved thirst quencher the world has ever known. The Bible praises it, Egyptians were buried with it, our Founding Fathers depended on it, medical journals prescribe it, and Noah and the Mayflower set sail with it. Whether kegged, bottled, canned, free-flowing, or whipped into Golden Cheesecake, beer is all about friendship, laughter, and celebrating life to its fullest.

More than ten years in the making, The Ultimate Beer Lover's Cookbook is an unprecedented collection of more than 400 food and drink recipes containing beer as a main ingredient. From scrambled eggs made with beer at breakfast and a cheese steak sandwich with onion rings or a beer burger and Chocolate Beershake for lunch, to a surf 'n' turf beer-infused combo of lobster and steak for dinner (and a midnight snack of chocolate-dipped strawberries), beer lovers can feast on brewskis at any time of the day. Every genre of food is included: appetizers, breads, soups and chili, salads, fruits and vegetables, sandwiches, sauces, marinades, beef, poultry, pork, wild game, stews, fish and seafood, pasta, and desserts.

The Ultimate Beer Lover's Cookbook also serves as a party drinks handbook, with a comprehensive collection of recipes for mixed drinks, chuggers, shots, chasers, party punches, milkshakes, and flaming drinks -- all made with beer. From the Buzzy Navel, Beer Bullet, Red-Headed Mary, and Beertini to the Woodpecker, Atomic Diva, Garden of Eden Punch, and Flaming Sake Bomb, this anthology of beer's greatest pairings is sure to leave beer lovers spinning for joy.

With an introduction chronicling beer's history, as well as hilarious beer quotes by the world's most illustrious beer fans peppered amidst the recipes, The Ultimate Beer Lover's Cookbook is a rousing tribute to a tasty icon more than 7,000 years in the making.

About the Author
JOHN SCHLIMM is a member of one of the oldest brewing families in the U.S., beginning with his great-great-grandfather, Peter Straub. A writer, educator, and artist, he is the author of several books, including titles on beer and brewing such as The Straub Beer Cookbook, and The Straub Beer Party Drinks Handbook. The holder of a Masters Degree from Harvard University, he lives in St. Marys, Pennsylvania, where his family is in its sixth generation of brewers.

Product Details

• Hardcover: 384 pages
• Publisher: Cumberland House Publishing (May 15, 2008)
• Language: English
• ISBN-10: 1581826516
• ISBN-13: 978-1581826517
• Product Dimensions: 8.9 x 7.2 x 1.4 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #235,052 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

1.0 out of 5 stars A real disappointment, December 10, 2008

By	fair_deal_guy "BB" (Prior Lake, MN USA) - See all my reviews

This book seems to be little more than a collection of newspaper recipes that only peripherally include "beer" as an ingredient. You could just as easily substitute "chicken stock" or "yellow water" and achieve the same results--an indication of the lack of effort that went into the writing of this cookbook.

Truly galling for anybody who knows anything about beer (beyond Bud, Miller, and Coors) is that there is not even the slightest effort to differentiate between styles, and anybody who knows the slightest about beer and cooking will tell you adding a pale ale to a recipe will yield wildly different results than a stout, Belgian ale, or porter.

Simply put, this book is an insult to beer advocates as well as serious cooks.

[And don't get me started on the "comprehensive collection of recipes for mixed drinks, chuggers, shots, chasers, party punches, milkshakes, and flaming drinks -- all made with beer." What an absolute travesty.]

Ignore the five-star reviews from friends and family members, publisher's shills, and reviewers who got a free book. Poor editing, chintzy production values (no photos or illustrations to speak of), and some really dubious printing quality all suggest this book was done on the cheap to exploit beer connoisseurs' desire for a decent cooking-with-beer title. Trust me, this isn't one of them.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Excellent Book and Gift Idea, May 22, 2008

By	Jennifer Vavala "jennvav" (Philadelphia, PA) - See all my reviews (REAL NAME)

This book is so complete! It has recipes from cocktails to the heartiest of meals that are easy to make and even easier to enjoy. This is a must have for every beer lover. Kudos to the author for creating such a great gift idea for the all of those who enjoy this timeless beverage! Even if it is a gift to yourself you will love this book - and it is just in time for all those great summer festivities. Drink and cook on!

1 of 2 people found the following review helpful:

5.0 out of 5 stars A Keeper!, September 4, 2008

By	Reader Views "www.readerviews.com" (Austin, Texas) - See all my reviews

Reviewed by Irene Watson for Reader Views (8/08)

First of all, I have to admit I am not a fan of drinking beer. However, that said, I love to cook with it! I was thrilled to see an actual cookbook using beer. What's even more exciting is this book has over 400 recipes.

The "Grilled Herb Chicken" is awesome! This recipe is for a whole chicken and I suppose the same could be attained with breasts alone. Rubbing the chicken first with the combination of herbs and spices, as well as stuffing the cavity with fresh herbs made this the best chicken I've had. Of course adding the beer made it even more incredible.

Have you ever used beer in fried potatoes? I assume the answer is no. Neither have I, so, of course, I was very intrigued with the recipe. The recipe only asked for 2 tablespoons of beer and I'm not sure it really did anything except add the needed moisture that soon evaporated. I didn't find the taste of beer stayed with the potatoes. The recipe calls for one large onion and I found the taste of it was more prominent. If using the recipe for "Fried Potatoes" I would suggest using a stronger beer than a light. That may give you the flavor you might expect.

There are many recipes I want to try, especially the stews when it comes to the winter season. Johm Schlimm pretty much covered all aspects of cooking with recipes for breads, soups, salads, veggies, meats/poultry/fish, pasta, cakes, cookies/pastries, drinks, and more. I recommend "The Ultimate Beer Lover's Cookbook" to any beer lover that would like to incorporate it into cooking. It's timeless.