- Paperback: 224 pages
- Publisher: Murdoch Books (5 Sept. 2011)
- Language: English
- ISBN-10: 174266542X
- ISBN-13: 978-1742665429
- Product Dimensions: 19 x 2 x 24 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (24 customer reviews)
- Amazon Bestsellers Rank: 418,032 in Books (See Top 100 in Books)
Cooking with Beer Paperback – 5 Sep 2011
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About the Author
Paul Mercurio is familiar to television audiences through his appearances in Strictly Ballroom, Dancing with the Stars and Mercurio's Menu. He is also a beer judge and has judged at International and New Zealand beer awards as well as participating in the Melbourne Food and Wine Festival and similar festivals.
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Top Customer Reviews
It's not JUST recipes with beer though - the first chapter contains recipes for things to eat WITH beer rather than containing it (which perhaps is cheating a bit).
Consequently it isn't until page 50 until we get the first beer recipe - which includes "Beer-battered sichuan flathead tails". I've never heard of Sichuan peppercorns or flathead tails (a type of fish) and I am unsure how easy these are to get in the UK but he offers no alternatives if you cannot get hold of these. He does go into details about what beers are best to use in the recipe. Similarly the third recipe is for "Witlof" - again I've never heard of this but after these few strange naming foods the book settles down into ingredients us Brits CAN get easily.
There are many recipes which have a "beer twist" on old favourites including Cassoulet, risotto, fish pie, and chilli con carne. I can't wait to try both "Beef beer bourginon" and "Dark Ale Lamb Tagine". Each give the specific types of beer that Mercurio believes is best for each dish. As Mercurio says "beer picks up the ingredients it's brewed with" so each has its own flavour and goes with different foods. You've got to admire his enthusiasm - he clearly loves beer and he clearly loves food - it shines through in this book.
As Mercurio says on the cover "if there's liquid in a recipe, it might as well be beer". I am sure that is a sentiment many blokes and quite a few women would echo!
The fact that the author is a beer judge is a stamp of approval for the beers chosen for each dish and this should be taken into account when assessing the recipes.
The recipes have both down-to-earth and stylish names -e.g. 'surprisingly good beer-braised sausages and peas'; 'beer-braised beef osso bucco'; 'dark ale lamb tagine'; 'crisp beer-battered prawns' as well as some amusing distortions of common sweet dishes such as 'hop panna cotta with a grapefruit and orange salad' or 'Chocolate stout brownies' or to tickle your fancy how about 'birramisu'! So yes, you can have beer for dessert as well as the starter and the main course! I haven't tried any of the desserts - yet!
In choosing the recipes it is first of all vital to ascertain if you can actually buy the beer ingredient proposed.Read more ›
The book takes on a guide through starters, mains and side dishes, breads and deserts all made with a little or a lot of beers, ales, lagers, stouts porters and pretty much anything which has a hop in it, and many of the really are good, a great birthday book for that beer loving cousin.
In his book Cooking With Beer, Australian Paul Mercurio sucessfully demonstrates that beer is the neglected ingredient in a vast range of dishes. I had never thought of using beer as a basis for a dish of mussels or other shell fish but after a bit of experimentation with his book in hand I can say that it works really well. One reason being of course that there are a vast range of beers (ably described in the book) and that the slightly citrusy Hoegaarden for example presents quite a delicately flavoured compliment to the fish.
The book tends to be a little too prescriptive about the exact brand of beer required for each recipe and this can be frustrating for those who don't live in Australia. However, its not difficult to work out the type of beer required and with the supermarket shelves being stocked so well with beers from around the world its easy to find an equivalent beer to the ones he suggests in his book. Personally I find that Leffe Blonde can be substituted for any of the lighter recipes in the book, or Leffe Brun for anything based on beef.
The book is very well produced - a substantial production with good binding and quality paper that won't fall apart in the kitchen. I see no problem with the odd Australianism which at first takes some working out - after all most of us have the odd Italian or French-based cook books which may present even greater difficulties.Read more ›
Most Recent Customer Reviews
Awesome recipes in here cant wait to test them out in BBq season soon!Published 13 months ago by Amazon Customer
Bought this book for my partner for Christmas and the cover fell off as he unwrapped it. Was sent a replacement FOC and the cover has just fallen off again. The glue is useless. Read morePublished 16 months ago by Jane
A bit way out but there were a few recipes I felt I wanted to try. You can certainly get some good ideas for variations to a well-known recipe. Well worth trying.Published on 7 Oct. 2013 by Byletts
Most dad's like beer. Everyone loves to eat. This book combines both as an excellent father's day gift - that mum likes too! Read morePublished on 29 Jun. 2012 by Binklefluff
My husband is a keen but quite new cook, and he was excited to receive this as a gift. The recipes are easy to follow, and not too challenging. Read morePublished on 13 Mar. 2012 by Dinah85
What you have here is a cookery book written by an Australian bloke, whose cover features meat on a barbecue and whose unique selling point is a focus on beer. Read morePublished on 19 Jan. 2012 by Seren Ade
OK so its not the most enchanting of cookery books and somewhat a bit blokey. There are some recipes that you'll probably give a go and enjoy them but many of the recipes do feel... Read morePublished on 29 Nov. 2011 by Contributor77
I was looking forward to this book arriving, liking both beer and food, it seemed a marriage made in heaven. Read morePublished on 17 Nov. 2011 by Doug