Real Beer and Good Eats: The Rebirth of America's Beer and Food Traditions

Real Beer and Good Eats: The Rebirth of America's Beer and Food Traditions

by Bruce Aidells, D. Kelly
     
 

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Now in paperback, this is the book for beer lovers who are looking for the right dishes to go with their favorite beers or who want to cook with beer as a heady, delicious flavor accent. In Real Beer & Good Eats, Bruce Aidells and Denis Kelly take you on an exhilarating beer-and-food odyssey, tasting the rich new full-bodied brews and sampling delicious foods that go… See more details below

Overview

Now in paperback, this is the book for beer lovers who are looking for the right dishes to go with their favorite beers or who want to cook with beer as a heady, delicious flavor accent. In Real Beer & Good Eats, Bruce Aidells and Denis Kelly take you on an exhilarating beer-and-food odyssey, tasting the rich new full-bodied brews and sampling delicious foods that go with good suds. Along the way, they tell you the story of American beer, from the founding fathers to the renaissance of superb beer-making sweeping the country today. The 175 recipes that Aidells and Kelly bring together here reflect the great American regional dishes and traditional saloon fare, as well as the cooking of brew-pub chefs who are creating a new beer cuisine. With every dish, the authors recommend specific beers or ales, both for imbibing and for cooking. They explain exactly how beer is made and give definitions and examples of beer styles the world over, as well as instructions for brewing beer at home.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Sausage-maker Aidells and Kelly ( Hot Links & Country Flavors ) here offer a cook's tour of new, impressive microbreweries and their products, and well as the saloons, pubs and restaurants devoted to ``the drink that gladdens the heart'' and the food that can go with it. Teaming these ``artisan beers'' with a variety of traditional and contemporary preparations, they amass a group of recipes (many using beer as an ingredient) that form the backbone of what's being called ``beer cuisine.'' In addition to instructions for how to smoke fish and make sauerkraut from scratch, some of the authors' best selections include: veal shanks and winter vegetables; stuffed duck legs in ale and bourbon gravy; and gingerbread stout cake. Good information is, however, marred by idiosyncratic presentation. Touring beer buffs may be dismayed when Aidells and Kelly rave about a Chicago ethnic nightclub (and beer purveyor), then fail to identify it. A section on the Pacific Northwest contains a recipe from a Fort Wayne, Ind., cooking teacher. Recipes in early chapters follow one format, those in the latter ones another. Illustrations not seen by PW. BOMC HomeStyle alternate. (Aug.)
Library Journal - Library Journal
Aidells and Kelly are the authors of one of the first--and one of the best--titles in this series, Hot Links and Country Flavors ( LJ 5/15/90), and their new book is just as good as the earlier one. Kelly is a food and wine writer, and Aidells is a cooking teacher and owner of a nationally known sausage company. Their expertise and writing skills have produced a happy blend of culinary/social history and commentary on America's brewing past and present, packed with recipes. The text is fun to read, and the recipes are more diverse than the title suggests, ranging from sophisticated Smoked Salmon and Corn Crepe Rolls from the Pacific Northwest to New England's Lobster Rolls to a spicy Cajun Seafood Ragout--all, of course, accompanied by suggestions for the appropriate lager, beer, or ale. Highly recommended.

Product Details

ISBN-13:
9780679765790
Publisher:
Knopf Doubleday Publishing Group
Publication date:
04/16/1996
Pages:
368
Product dimensions:
6.72(w) x 9.74(h) x 1.00(d)

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