The Gourmet's Guide to Cooking with Beer
How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary
Seiten
2009
Rockport Publishers Inc. (Verlag)
978-1-59253-486-9 (ISBN)
Rockport Publishers Inc. (Verlag)
978-1-59253-486-9 (ISBN)
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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 flavour and earthy flair to your cooking and baking repertoire.
Beer, like wine, is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavour stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from standard to savvy.
Beer, like wine, is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavour stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from standard to savvy.
Alison Boteler is the author of eight books on cooking, crafts and entertaining children. She has been a contributor to magazines and websites. As a consultant to major food companies, she has helped develop product prototypes and acted as a media spokesperson.
| Erscheint lt. Verlag | 1.1.2009 |
|---|---|
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-59253-486-4 / 1592534864 |
| ISBN-13 | 978-1-59253-486-9 / 9781592534869 |
| Zustand | Neuware |
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