Cooking & eating with beer
Subtitle: 50 chefs, brewmasters and restaurateurs talk about beer and food
By: Peter LaFrance.
Publisher: Wiley
Published: 1997
Place of publication: New York
Language: eng
Number of pages: 211
Subjects: Cookery (Beer); Beer
Other titles: Cooking and eating with beer
Description: This comprehensive guide and cookbook explains the essential principles of matching the right beer with the right food, and unlocks the many exciting possibilities of cooking with beer. It features the expertise of over 50 chefs, brewmasters, and restaurateurs from leading North American restaurants who share with you their special tips, techniques, and recipes for using beer successfully in the kitchen and on the table. Dishes are featured from every part of the menu.

Separate chapters are devoted to soups, fish, meats, salads, breads, desserts, and more, with dozens of easy-to-follow recipes representing the best of American regional and ethnic cuisine. For the uninitiated, there is a basic overview of brewing history and beer types, while the more experienced will find an irresistible wealth of practical advice and ideas to inspire new levels of culinary creativity.
Notes: Includes indexes.