Annotations:
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 w
Publisher's Remarks:
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.
Product Detail:
Author: Boteler, Alison
Publisher: Quarry, 1/1/2009
Content Language: English
Book,
Hardcover: 256 pages
Weight: 1.18 lbs.
Dimensions: L: 8.74 in. x W: 5.24 in. x H: 0.93 in.
Comes with Illustrations
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