This is an authoritative, practical and witty book on Cooking with Beer, not as a substitute for wines and spirits, but as a flavouring agent in its own right. It is introduced by that renowned gourmet, Ambrose Heath.
Beer has long been regarded as the national vins du pays of England; and here is a book which treats of its uses—and those uses are more diverse than most people believe. Roasts, fish, sauces, pickles, jams, cakes and sweets, as well as various "drinks" are here described; while not only from Britain, but from many other countries, too, the author has collected dishes which owe their appetizing and digestive qualities to the use of beer.
In his Story of Christmas, Michael Harrison, well known as novelist and historian, devoted a good deal of space to mediaeval and later cookery, and the most famous dish of all — Christmas Pudding — is given in his cookery-book, both in its older and newer aspects.
Beer Cookery is the perfect all-the-year-round book, a "must" for every library and kitchen, and the ideal gift from husbands to wives and vice versa!
e-Book, 128 pp.
(Tina Rhea #32)
ISBN 978-1-55497-274-6 $10.00