stuff: You should be an adult of legal drinking age to use this
site or make any recipe with beer. Also, I am a subversive
chef and prepare meat, poultry or fish to be still juicy and tender.
Some of my cooking advice is contrary to USDA recommendations for
safe internal temperatures of meat, poultry and seafood. Prepare these
recipes at your own risk. Or, grill some vegetables instead. (Roasted
asparagus basted with a little olive oil and framboise is tasty...)
beercook.com's site developer, Lucy Saunders: I write about beer and
food, in newspapers, magazines and books, such as COOKING WITH BEER
(Time Life Books, 1996). I have a degree in Old & Middle English
literature, a certificate in web design, learned baking and pastry
at the Cooking and Hospitality Institute of Chicago, apprenticed with
pub chefs in London and Brussels, and attended the Siebel Institute.
collect beer glasses & cookbooks, and enjoy sampling new brews.
have a question about this site or cooking with beer, send me a FAX
at 414.247.8681 or write me at firstname.lastname@example.org
. If I do not respond promptly, that means I am traveling, so
please be patient!
Copyright © 2009-2002, by Lucy Saunders. All rights reserved. Note
copyright of authors and recipe contributors in bylines and prefaces.
Fee required for reprints in any commercial media.
may quote brief excerpts with attribution and links to page URL. Visitor
privacy protected. Yes, I reply to email about beer and food (send
text messages without attachments, please!).