The Gourmet's Guide to Cooking with Beer : How to Use Beer to Take Simple Recipes From Ordinary to Extraordinary

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.

cooking With Beer Is Simple, Fast, Fun - And Flavorful! Who Knew That Beer Could Be Such A Convenient Ingredient, Adding Big Impact To Simple Dished, Entrees, And Even Desserts? For Nearly Every Type Of Food There Is A Beer, Ale, Stout, Or Cider To Compliment It. Marinate Meats, Enhance Sauces For Fish And Vegetables, And Take Desserts From Sweet To Saucy. Sidle Up To The Bar And Order Another Pint... For Dinner!

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.