The Craft Beer Kitchen: A Fresh and Creative Approach to Cooking with Beer (PagePerfect NOOK Book)

The Craft Beer Kitchen: A Fresh and Creative Approach to Cooking with Beer (PagePerfect NOOK Book)

by Cooper Brunk

NOOK Book(eBook)

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Product Details

ISBN-13: 9780996268974
Publisher: Unfiltered Media Group LLC
Publication date: 08/24/2015
Sold by: Barnes & Noble
Format: NOOK Book
File size: 14 MB
Note: This product may take a few minutes to download.

About the Author

Cooper Brunk: Cooper Brunk is a classically trained and award-winning chef and homebrewer with a passion for craft beer. Through years of professional cooking in top kitchens around the world, he has refined that passion into a unique approach to cuisine he affectionately calls "haute bier." This collection of recipes is his contribution to the creative culture of craft beer—dishes that honor and celebrate the artistry and craftmanship of the best craft brewers and that highlight the breadth and depth of flavor available when cooking with beer.

Christopher Cina: Christopher Cina is Executive Chef for the for the Breckenridge-Wynkoop dining concepts, overseeing the culinary teams, operations, and menus of the breweries' highly respected restaurants. He graduated from the Culinary Institute of America and has cooked in kitchens around the United States and the world. In addition to his work as a chef, he has contributed recipes, photos, and food styling to Craft Beer & Brewing Magazine®, and his photos have appeared in Restaurant Business, Denver Live Magazine, Sunset Magazine, and more.

Read an Excerpt


Recipe from Chapter 3—Fish & Shellfish

AMERICAN PALE ALE LOBSTER MAC-N-CHEESE

Active preparation time: 20 minutes
Total time: 35 minutes
Serves: 4–6

2 shallots, minced
8 Tbs (1 stick) unsalted butter
¼ cup all-purpose flour
1 qt (32 fl oz/946 ml) milk
1½ cup (12 fl oz/355 ml) pale ale
½ tsp ground nutmeg
1 Tbs fresh thyme, chopped
Kosher salt
Black pepper
3 cup shredded cheddar cheese
1 lb (454 g) elbow macaroni, cooked and rinsed
12–16 oz (340–454 g) lobster meat, roughly chopped
1 cup grated Parmesan cheese

In a heavy-bottom saucepan over low heat, sweat the shallots in the butter for 5–6 minutes. Stir in the flour and continue cooking for another 2 minutes or so. Add the milk and the beer and bring to a boil, whisking the entire time. Make sure there are no lumps from the roux mixture left in the sauce. Reduce heat to low and cook for 20 minutes. Remove from the heat. Add the nutmeg and thyme and season to taste with salt and pepper. Whisk in the cheddar.

Preheat the oven to 350°F (177°C). In a large bowl, mix the macaroni with the cheese sauce. Fold in the lobster meat and transfer to a baking dish. Top with the Parmesan cheese and bake for about 15 minutes or until the cheese is golden brown.

Serve as an entrée with a fresh green salad or as a side dish with beef tenderloin.

Beer Suggestions: 3 Floyds Yum Yum (Munster, Indiana), Lagunitas New DogTown Pale Ale (Petaluma, California), Southern Tier Live (Lakewood, New York)

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Recipe from Chapter 6—Desserts

CHERRY BERRY LAMBIC CRISP

Active preparation time: 15 minutes
Total time: 50 minutes
Serves: 4

Cherry Filling

Non-stick cooking spray
3 cup pitted cherries or berries (frozen work well)
½ cup (4 fl oz/118 ml) kriek lambic
2 Tbs all-purpose flour
½ cup white sugar

Topping

½ cup quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
6 Tbs (¾ stick) unsalted butter, melted

Preheat oven to 325°F (163°C). Spray four 6-ounce (177-ml) ramekins with non-stick cooking spray. In a medium saucepan mix the cherries, beer, 2 tablespoons flour, and white sugar. Bring to a boil and immediately remove from the heat. Evenly distribute the cherry mixture among the four ramekins. Combine the oats, remaining flour, brown sugar, and melted butter. Crumble the mixture evenly over the cherry mixture. Bake for 30–35 minutes or until golden brown and bubbling. Serve alone or with vanilla-bean ice cream.

Beer Suggestions: Drie Fonteinen Oude Kriek (Beersel, Belgium), Allagash Nancy (Portland, Maine), New Belgium Transatlantique Kriek (Fort Collins, Colorado)

Table of Contents


Foreword by Kim Jordan, cofounder of New Belgium Brewing
Introduction
Beer Glassware
Pairing and Serving Guide
Cheese and Beer Pairing
Chapter 1, Breakfast and Brunch
Chapter 2, Appetizers, Salads, and Soups
Chapter 3, Fish and Shellfish
Chapter 4, Poultry and Meat
Chapter 5, Pasta, Rice, and Dumplings
Chapter 6, Desserts
Index

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