The Gourmet's Guide to Cooking with Beer

How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary

Nonfiction, Food & Drink, Beverages, Beer
Cover of the book The Gourmet's Guide to Cooking with Beer by Alison Boteler, Quarry Books
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Author: Alison Boteler ISBN: 9781616735364
Publisher: Quarry Books Publication: January 1, 2009
Imprint: Language: English
Author: Alison Boteler
ISBN: 9781616735364
Publisher: Quarry Books
Publication: January 1, 2009
Imprint:
Language: English

Building on the concept of The Spaghetti Sauce Gourmet and The Gourmet’s Guide to Cooking with Wine, this book shows how to use beer, ale, stouts, ciders, and nonalcoholic brews such as ginger and root beer as a convenience ingredient that will add nuanced flavor and earthy flair to your cooking and baking repertoire. Why? Beer, like wine, is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavor stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from standard to savvy.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Building on the concept of The Spaghetti Sauce Gourmet and The Gourmet’s Guide to Cooking with Wine, this book shows how to use beer, ale, stouts, ciders, and nonalcoholic brews such as ginger and root beer as a convenience ingredient that will add nuanced flavor and earthy flair to your cooking and baking repertoire. Why? Beer, like wine, is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavor stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from standard to savvy.

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