- Shopping Bag ( 0 items )
Publishers WeeklyMore than a decade in the making, Schlimm's mammoth culinary valentine to beer is worth the wait. Packed with over 400 recipes, each requiring at least a shot or two of suds, beer lovers will never be wanting for ideas, no matter the meal: start the day with beer-fortified pancakes and waffles; lunch on classic beer cheese soup and a salad dressed with a mixture of mayo, Dijon, horseradish, beer and hot sauce; for dinner, enjoy a thick steak seasoned in one of several beer-based marinades. All the usual suspects are here-bratwurst, , a multitude of stews and chilis, Beer Battered Shrimp, Drunken Chicken and even County Fair Corn Dogs. Schlimm stretches credibility with dishes like Deep Fried Sugar Cookies and the Squirrel Dinner for Two, but by and large his recipes are inventive and flavorful. Still, cooks will want to read his recipes carefully, as Schlimm is short on details, and doesn't include any descriptions of dishes or information on confusing ingredients (cans of consommé and Soya sauce needed for the Barbecued Flank Steak, the "browning sauce" required for Spicy Meat Turnovers). That said, Schlimm has compiled a definitive beer recipe sourcebook that will be appreciated by beer-lovers for years to come.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.