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Stephen Beaumont

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The Beerbistro Cookbook Hardcover – January 1, 2009

by Stephen Beaumont (Author), Brian Morin (Author)

4.3 8 ratings

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With the growing popularity of craft and specialty brews, people are beginning to see beer in a whole new light. Based on the menu from their acclaimed restaurant, beerbistro, in Toronto, writer Stephen Beaumont and chef Brian Morin's The Beerbistro Cookbook shows how to take those humble hops to a new culinary level. Covering everything from ales and lagers to starters, seafood, grills, meats, cheese, beer cocktails, and even beer pastry, the book is ideal for both newbie cookers and foodies looking for new and exciting ways to cook. Recipes include Butternut Squash and Ale Hummus, Drunken Portobello Mushroom Sandwich, Beer-Steamed Mussels, Apple Ale Back Ribs, Maudite Onion Confit, Beer Butter Tarts, Stout Macadamia Nut Brownies, and more. Informative sidebars provide tips and hints from everything from how to pour beer to what glassware to pour it into. Color photos show readers exactly how Morin and Beaumont's mouth-watering dishes are made.

Print length

262 pages
Language

English
Publisher

Key Porter Books
Publication date

January 1, 2009
Dimensions

9.25 x 0.75 x 10.25 inches
ISBN-10

1554701406
ISBN-13

978-1554701407
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Product details

Publisher ‏ : ‎ Key Porter Books (January 1, 2009)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 262 pages
ISBN-10 ‏ : ‎ 1554701406
ISBN-13 ‏ : ‎ 978-1554701407
Item Weight ‏ : ‎ 2.65 pounds
Dimensions ‏ : ‎ 9.25 x 0.75 x 10.25 inches

Best Sellers Rank: #6,580,166 in Books (See Top 100 in Books)
- #2,246 in Beer (Books)

Customer Reviews:
4.3 8 ratings

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Stephen Beaumont

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Stephen Beaumont is one of the world's most authoritative voices on beer today, as well as a widely recognized writer on spirits, food and travel.

As co-author of both 'The World Atlas of Beer' (2012), published in eleven international editions, and two editions of 'The Pocket Beer Guide' (2013 & 2014), Stephen has amassed an unparalleled understanding of what’s going on in the fast-paced and expanding world of beer today. If there is good lager or ale to be had, whether in San Francisco or Singapore, Montreal or Milan, Stephen knows about it, and has most likely sampled it!

In addition to The World Atlas of Beer and The Pocket Beer Guide, Stephen has authored or co-authored eight other books, including the forthcoming 'Beer & Food Companion' and two editions of 'The Great Canadian Beer Guide,' as well as contributing to nine others, including the immense '1001 Beers You Must Taste Before You Die'; the literary tribute to legendary drinks writer Michael Jackson, 'Beer Hunter, Whisky Chaser'; and the recently released 'Handbook of Porters & Stouts'.

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S. Oakes

Tasty, but somewhat advanced

Reviewed in the United States on October 1, 2013

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I picked up this book a while back. I'm just learning how to cook. I handed the book to my father in law, who has much more experience with cooking. So far, he has made lamb burgers and Belgian ale beef stew. Both were excellent.

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Sher Schachameyer

Don't try this at home...

Reviewed in the United States on January 25, 2010

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I bought The Beer Bistro Cookbook for my partner for the holidays, and we've been having fun with it ever since. The Stout Brownies, alone, were worth the price of the book.

However, we planned a dinner party for 7 this weekend using only recipes from the book, with beer in every one, and had more trouble than we bargained for. For example, the recipe for white beer-cured salmon with sweet mustard and porter pancakes begins on page 81, then refers the reader to page 171 for the beer-cured salmon, page 200 for porter pancakes, and page 211 for the sweet mustard sauce. Different parts of the recipe serve different numbers of people, so the whole thing becomes very confusing and inefficient, with not enough sauce, way too much pancake batter and way, way too much fish. The appetizer was delicious, but when we make it again, we'll refer to our own notes in the margins to get it right.

We also made the potato-weissbier bread, which took 3-4 times longer to bake than indicated in the book, bistro salad (no problem), Belgian ale steak stew, which had such an acrid gravy that I drained all the gravy off and created my own, and beeramisu, which took us two tries and some ingenuity to make it suitable. We had a wonderful dinner party, but could have used more help from this cookbook. Did anyone test these recipes for home use?

5 people found this helpful

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Frederic

Three Stars

Reviewed in the United States on March 24, 2017

Great book

Reviewed in the United States on August 24, 2014

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An odd collection of recipes containing beer. They prove, just a Julia did with wine, if you have drank enough while cooking, you can add some to the food and it will taste even better!

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Carolyn Smagalski

The Gold Standard for Beer Cuisine - Casual Elegance

Reviewed in the United States on April 30, 2009

Casual elegance...Gourmet chic merged with relaxed gustatory delight - in a word, beerbistro of Toronto. Brian Morin, Executive Chef and Owner of beerbistro, and Stephen Beaumont, International Travel and Drinks Author, have found a way to bring this casual elegance into the lives of those throughout North America with this dynamic, eye-catching, hardcover book.

A quick perusal through the photographs of this volume provides a voyeurs look at the silky level of sumptuous comestibles prepared at beerbistro. These tasty victuals titillate the taste buds with pleasure, both in cuisine à la Bière and in libations that combine to make the beerbistro experience one of unparalleled pleasure. Concurrently, the mind instantly engages in a state of comfort through the authors' simple illumination of specific topics that enhance your immersion into the pleasures of good beer. Chef Morin's mission, "changing the way people think about beer," emerges as a glowing ember in this cookbook-style presentation of beerbistro's avant garde objective.

The essence of beerbistro stands out as upbeat, youthful, energetic, sophisticated, freshly local, diverse, economical, and multicultural. Brian Morin's distinctive vision to provide freshly crafted, beer-infused food, including beerbistro's home-smoked bacon, 16-hour pulled pork, and hand-crafted mayonnaise, sauces, jellies, salsas, jams, and glazes, positions him in a distinctive category of culinary excellence. One quickly recognizes beerbistro fare as something to be savored, like the languorous pleasure of a lover's all-night caress.

The beerbistro Cookbook covers two areas of expertise: The first, Beaumont and Morin's instructive section on beer knowledge and styles; and the second, Chef Morin's classic, French-inspired beer cuisine. The introduction makes beerbistro come alive through its philosophy of beer cuisine, beverage exploration and the people that infuse energy into each dining experience; then plunges forth into Beer Knowledge with a straightforward orientation about how beer is crafted and the highlights that differentiate styles, one from another. It elaborates on geography, climate, flora, attitude, and technology, and how these led to the expansive selection we enjoy today.

Chapter 2, Beer at the Table, gives a tutorial, complete with photos, defining the proper way to pour specific styles of beer, noting the characteristics that dictate the pour and how to enhance the overall beauty of each. Beaumont provides his "four steps to pairing beer and food," simplifying a complex subject with realistic guidelines that set the stage for epicurean discovery. This follows with "seven steps to hosting a home beer tasting," encouraging greater exploration into the world of beer and the nuances to be found within each style.

Beer in the Kitchen awakens the senses with a multi-faceted array of possibilities in beer cuisine. Rules that will keep you out of trouble in beer cookery are invaluable. In addition, the authors infuse the brain with exciting possibilities through Morin's finely polished skills; then expand the gustatory arena by associating styles with mental awareness, whether quenching or crisp, sociable or bold, soothing or contemplative.

Following this delicious dip into beer enlightenment, Chef Morin's beer cuisine, à la beerbistro, defines the symphonic merging of select ingredients, culinary expertise and a clear understanding of the complexities of beer. Recipe sections include everything to please the appetite: from beginnings, everyday food and barbecue, to pastries, beerscreams and baked goods. You will find such exotic treats as blonde ale pakoras with roasted pineapple raita; duck confit corn dogs; cold spring pea soup with white beer, yogurt, crushed red peppercorns, and mint; grilled lamb loin niçoise; and stout and Skör Bar ice cream. Such epicurean specialties are evidence of the free-range creativity Morin has cultivated as a Master of Bière Cuisine.

Highlights of The beerbistro Cookbook include a mouth-watering section on mussels (one in which beerbistro's mission clearly takes center stage), while the Butcher Shop satiates with the beautiful results that are possible when French culinary training intermingles with a philosophy centered on in-house marinating, slow cooking, and smoking of meats. A chapter on Beer and Cheese presents a chart describing the attributes that enable the creation of "ultimate pairings," with specific examples of each. Morin stretches even further with The Pantry, where he shares secrets that create the pièce de résistance - banana-onion jam, gueuze sour cream, tarragon and ale vinaigrette - that puts the heart of casual elegance into the beerbistro dining experience. To further quench the spirit, Beer Cocktails, such as Belgian redhead or bière flambée, lay at the conclusion as a gentle reminder of traditions long established that sate the tongue or soothe the belly.

It is no surprise that Certified Chef de Cuisine Brian Morin has been described as "North America's Gold Standard for Beer Cuisine."

4 people found this helpful

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Top reviews from other countries

beehappy

Great book for beer lovers

Reviewed in Canada on April 26, 2014

Verified Purchase

This book is great because aside from recipes it has a lot of info on beers, beer tasting and pairing beers with food and cooking with beer. It also dedicates space to other topics like cooking mussels. The recipes themselves I find somewhat complicated but they are well written and described and have wonderful pictures. I love the Beer Bistro restaurant and this book is a great addition to any beer lover's kitchen and also for any entertainer who wants to make their beer connoisseur friends welcome and happy.

Arran Brewery

Beer and food just reaches a new heights

Reviewed in the United Kingdom on July 5, 2012

Verified Purchase

This book is inspiring and provides loads of ideas for the brew pub restaurant. I had no idea you could do so much with beer and I am a brewer. Can't wait till we open our own restaurant and I hope they don't mind if a few of their dishes appear on the menue, with due credits of course.

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