The Gourmet's Guide to Cooking with Beer: How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary

The Gourmet's Guide to Cooking with Beer: How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary

Alison Boteler


Building at the notion of The Spaghetti Sauce connoisseur and The Gourmet’s consultant to Cooking with Wine, this booklet exhibits the right way to use beer, ale, stouts, ciders, and nonalcoholic brews corresponding to ginger and root beer as a comfort aspect that would upload nuanced taste and earthy aptitude in your cooking and baking repertoire. Why? Beer, like wine, is flexible. it may be used with approximately all types of meals. Use it to marinate meats, style stews, punch up sauces for fish, fowl, pasta, greens, and take truffles from common to savvy.

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