How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary
Paperback
Publication Date: 01/01/2009
Building on the concept of The Spaghetti Sauce Gourmet and The 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.
- ISBN:
- 9781592534869
- 9781592534869
- Category:
- Cookery / food & drink etc
- Format:
- Paperback
- Publication Date:
- 01-01-2009
- Language:
- English
- Publisher:
- Quarto Publishing Group USA
- Country of origin:
- United States
- Dimensions (mm):
- 25.4x25.4x25.4mm
- Weight:
- 0.45kg
Click 'Notify Me' to get an email alert when this item becomes available
Great!
Click on Save to My Library / Lists
Click on Save to My Library / Lists
Select the List you'd like to categorise as, or add your own
Here you can mark if you have read this book, reading it or want to read
Awesome! You added your first item into your Library
Great! The fun begins.
Click on My Library / My Lists and I will take you there
Click on My Library / My Lists and I will take you there
Reviews
Be the first to review The Gourmet's Guide to Cooking with Beer.
Share This Book: