The Gourmet's Guide to Cooking with Beer: How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary
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Building on the concept ofThe Spaghetti Sauce GourmetandThe 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.
LF/418428649/R
Data sheet
- Name of the Author
- Alison
Boteler - Language
- English
- ISBN
- 9781616735364
- Release date
- 2009
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