Beer and Food : A Celebration of Flavour by Bill Taylor

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  • ISBN 10 187589117X
  • ISBN 13 9781875891177
  • Published Oct 01 2002
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries Australia
  • Publisher Tower Books

Publishers Text

Beer and Food is a tantalising introduction to the flavoursome world of beer and its often untapped potential for combining with food - both in the kitchen and at the table. Explore the contrasting flavours of different beer styles and discover the delights of matching a particular style with a particular food. Inside are fifty tempting recipes for delicious dishes to cook and accompany with beer. Brewer Bill Taylor tells the story of beer and puts the spotlight on the facts about our beer culture and the ease with which beer and food marry together. Alan Saunders sets the tone by welcoming beer back to the table. Food lovers will be inspired by Janni Kyritsis' Beef carbonnade, Maggie Beer's Flathead in beer batter, Carol Selva Rajah's Chilli crab and Tony Bilson's Stout sorbet. With the ever-increasing interest in premium beer and different beer styles it's time to consider not just the flavour of individual beers but the food to match them. Beer and Food brings the familiar world of beer into the contemporary arena of food with 50 tempting recipes from Australia's leading chefs and food writers. Just as we enjoy matching wine with food, fine beers harmonise with flavoursome dishes in a similar way. Brewer Bill Taylor writes knowledgeably about beer and food: he tells the history of beer, looks at the many varieties available today and the many ways in which they interact with food. Bill pays serious attention to outlining the classic styles of beer - an invaluable reference and a challenge to explore the diverse range of flavours that beer presents. Beer and Food refreshingly redefines the European tradition of beer gastronomy in a contemporary Australian food context. Stefano Manfredi matches a hop-bitter pilsener with crostini with peas, roast garlic and anchovies; while Margaret Fulton likes to flavour her steak and kidney pie with a good ale; Cheong Liew braises mud crab in black beans and ale; while Genevieve Harris makes chocolate stout sauce and malt praline to serve with vanilla ice cream. All these combine deliciously with beer - be it stout for dessert or a bitter pilsener with Damien Pignolet's lamb shoulder braised with parsley and ale.

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