- Paperback: 336 pages
- Publisher: Faber and Faber (11 Sep 1999)
- Language English
- ISBN-10: 057119219X
- ISBN-13: 978-0571192199
- Product Dimensions: 21.3 x 14 x 2.8 cm
- Average Customer Review: 3.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 901,299 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
What has happened to beer? It used to be just beer. Blokes swilled it. Not any more, if Susan Nowak's excellent The Beer Cookbook is anything to go by. Beer has fallen into the hands of the connoisseurs and as a result it has acquired unsuspected qualities, the sorts of things wines have, like noses and finishes. The number of styles of beer is considerable, and growing: pilsners, porters, ales and stouts, fruit and heather beers, Trappist beers and barley wine ... They vary as widely, if not more so, than wines in flavour, strength, weight and colour. It was only a matter of time before a survey such as this appeared. Beer cookery has come a long way from the handful of butch stews it used to be restricted to. Or rather, as Susan Nowak points out, it has regained the intimate connection it used to have with food and eating in Britain until the rise of the drinking house drove a wedge between brewhouse and kitchen.
The Beer Cookbook covers an amazing range, both of beers and recipes: Starters, Soups, Fish, Poultry and Game, Meat--all the way through to Puddings (yes, beer puddings). Beers appear triumphantly in sauces for meat and fish, in marinades, in casseroles and stews, in stir fries, in savoury jellies, in frying batter, as a rich, caramelised syrup to poach pears in, in tarts, trifles and ice creams. The recipes are by turns sophisticated and hearty, many of them collected from cooks who also run pubs or breweries. This is a really exciting book, offering something of a revelation to anyone whose view of the real ale and craft brewing movement is of a bunch of beer bores banging on about legendary poisons with names like Old Hogwhimperer. --Robin Davidson
Product Description
Explores the possibilities of cooking with the wide range of beers now available. Contains recipes using various beers such as raspberry beer, heather ale and India Pale Ale. Also includes recipes from well known chefs such as Keith Floyd, Delia Smith and Sophie Grigson.
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Paperback
As a Pub chef i need new ideas that are slightly off the wall, maybe old fashioned and some creative and fresh. this book has provided some excellent alternatives to cooking with meat or, vegetables but with an alcoholic twist.
Format:Paperback
This was purchased as a used book. It is obviously used, has a musty smell and yellowing pages. Besides from that it is useable, but because of the musty smell I am disappointed with the purchase.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
2 reviews
About the bread recipes
8 Dec 2010
Format:Paperback
I would like to comment on the bread recipes found in the book. I followed two recipes and they turned out excellent. I could clone the Granary flour (popular in the UK) using local flours and malted wheat I bought in beer-brewing stores. The only issue I had was that I had to use a calculator to change to US units. Keep in mind that an UK cup is not the same as an US cup; the same applies for teaspoons, tablespoons. Regarding the beer, I found we can always find good beers in Michigan :)
don't buy
1 Feb 2010
Format:Paperback|Amazon Verified Purchase
Bought this book for a family member who said the recipes were awful and the beers used in the book are way to difficult to find. It has never been used.
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