Taste-tempting recipes and creative ideas
for matching beer & food
by TimeLifeBooks, available from amazon.com or walmart.com
years after its publication, food writers such as Bill Rice at
the CHICAGO TRIBUNE, John Balthzar of the LOS ANGELES TIMES, plus
feature writers at the DETROIT FREE PRESS, ST. PETERSBURG TIMES, MILWAUKEE
JOURNAL SENTINEL, and more, turn to COOKING WITH BEER for information.
But as a failed academic, nothing pleased me more than seeing COOKING
WITH BEER footnoted as a resource for food and beer in the original
hardcover edition of MICHAEL JACKSON'S GREAT BEER GUIDE (DK Publishing,1999).
Here are some reviews: CELEBRATOR Georgia Weathers
I attended a beer and cheese presentation Lucy Saunders gave a few
years ago, and I was most impressed. Her goal was to marry the cheeses,
which were from Wisconsin, to various beer styles. She was thorough,
creative and imaginative, and the event was a complete success. Saunders
is, in fact, a widely praised, award-winning beer and food writer,
and she has brought these same qualities to her book. It's an outstanding
addition to the cook's shelf.
Everything is in here, from the proverbial soup to nuts, but the most
intriguing chapter, I feel, is the dessert chapter. Let the recipe
names tell the tale: Peach Lambic Ice Cream, Malted White Chocolate
Brownies, Portered Chocolate Pudding and Birra Misu.
This is a small (actually, it's 154 pages, so maybe the operative
word here is tall, not small) but satisfying book, paperbound. There
is a brief explanation in front on beer and a good section in the
back on style/flavor/brands. (Eat something before you read this book,
or you won't be able to make it through without reaching for a skillet
WORLD OF BEER, Stephen Beaumont
Lucy Saunders has done much over the years to popularize the notion
of cooking and dining with beer, and now she has released a cookbook
detailing many of the fabulous recipes that she has developed along
Cooking With Beer is a smallish book but one that is packed with more
information than you could imagine. In it, Saunders explores beer
styles and how to best pair them with foods, offers tasting hints
and beer handling tips, and presents simple guidelines on cooking
with beer. And then there are the recipes, over 50 delicious dishes
covering everything from breads to seafoods to desserts, each employing
ingredients that should be simple to find and also partnered with
a recommended beer style. This cookbook offers great value and would
make a fabulous gift.
And, one of the nicest letters I've gotten from a reader, about beercook.com:
"Dear Ms. Saunders, I wanted to write and thank you for the wonderful article I just read written by you in Sally's Place October newsletter (www.sallys-place.com). The article on cheese and other items in Wisconsin was absolutely beautiful. Although, I am not a beer or wine consumer, I love all kinds of cheese and love learning about other areas of tourism and travel. I especially appreciate that you used text versions to describe all the various attractions in the article since I am totally blind and use a speech screen reader software program. This program does not read or recognize the actual pictures or photos and or graphical type characters, but your descriptions in words makes up for this. I am a resident of North Carolina, and someday hope to visit the area you wrote about and also look forward to reading and exploring your web site mentioned as well...Sincerely Craig B."