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

Bruce Aidells, Author, Denis Kelly, With
Bruce Aidells, Author, Denis Kelly, With Alfred A. Knopf $27.5 (354p) ISBN 978-0-394-58267-2
Reviewed on: 08/03/1992
Release date: 08/01/1992
Paperback - 978-0-679-76579-0
Hardcover - 978-0-517-19507-9
Show other formats
FORMATS
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.)
The Best Books, Emailed Every Week
Tip Sheet!
MORE BOOKS YOU'D LIKE
X