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 by Alison Boteler
Quarry Books | 2009 | ISBN: 1592534864 | English | 256 pages | EPUB + MOBI | 23.85 MB + 9.55 MB
Quarry Books | 2009 | ISBN: 1592534864 | English | 256 pages | EPUB + MOBI | 23.85 MB + 9.55 MB
Building on the concept of The Spaghetti Sauce Gourmet and , 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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