Get Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the PDF

By Schuyler Schultz

Beer, like wine, could be a pleasant and pleasing addition to a very good meal. sign up for skilled chef and beer gourmand Schuyler Schultz as he publications either beginners and specialists in pairing the ideal beers with the suitable meals. This fantastically illustrated booklet explores how craft beer will be built-in into the recent American meals circulation, with an emphasis on neighborhood and sustainable construction. As craft breweries and farm-to-table eating places achieve recognition and open around the kingdom, this e-book deals scrumptious mixtures of the easiest beers and delectable food and muffins.

Show description

Read or Download Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer PDF

Similar food & drink books

New PDF release: 101 Things to Do With a Blender

This useful little equipment is located in virtually each kitchen and has such a lot of makes use of! With one hundred and one activities with a Blender, you can also make finger-licking dips and spreads, hearty soups, effortless breakfasts, quickly dinners, luscious truffles, savory sauces and dressings, plus pleasant smoothies and shakes!

Download e-book for iPad: The Spice Lover's Guide to Herbs and Spices by Tony Hill

IACP Cookbook Award FinalistNobody understands herbs and spices like Tony Hill, proprietor of Seattle's famed international retailers Spice, Herb & Teahouse. Now, during this acclaimed booklet, Hill provides us a accomplished advisor to those crucial flavorings according to his travels around the world. mixing culinary background, the lore of the spice routes, and his personal inimitable tasting notes, he profiles greater than one hundred twenty five herbs and spices, starting from the widely used to the unique.

Sid Goldstein's The Wine Lover Cooks with Wine: Great Recipes for the PDF

The long-awaited follow-up to the best-selling Wine Lover's Cookbook, The Wine Lover chefs with Wine units its points of interest on wine as an factor and it's now on hand as an publication. no matter if used to delicately poach clean fish or braise a hearty stew, wine provides complexity and depth to food—not to say taste.

Download e-book for iPad: Cooking with Gochujang: Asia's Original Hot Sauce by Naomi Imatome

Stream over, sriracha!

Sriracha sauce arrived at the sizzling sauce scene many years in the past and swept away the contest. Now, the recent child at the sizzling sauce block is gochujang.

Dating again to 17th-century Korea, gochujang is arguably the keystone component in Korean delicacies. Its wealthy style and particular, lustrous crimson colour are unmistakable.  Unlike many Western chili sauces that experience warmth and never a lot else, gochujang starts off with sizzling chilies yet combines these chilies with miso and candy rice to make a wealthy, complex-tasting paste that has warmth, sweetness, and umami all packed into one package.

Cooking with Gochuchang will open your eyes to the key cooks around the globe were discovering—that this conventional Korean factor and its myriad off-label makes use of can remodel your kitchen. From eggs to meats, rice to vegetables—and even cocktails—your style buds is just not an identical.

Additional resources for Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer

Example text

In the 1970s, an appliance maker created the jaffle iron. A jaffle isn’t complicated; it’s just buttered bread slices filled with things like cheese and meat. Place the ingredients into the electric sandwich press and watch it crush the edges together, toast, and melt the interior. You can order a savory jaffle or one filled with sweets, like banana and hazelnut-chocolate spread. Similar toasted sandwiches are called tosti in the Netherlands. SWEET SAVORY COLD HOT LIGHT HEAV Y ORIGIN : Japan Fried pork cutlet, curry sauce, rice TYPICAL INGREDIENTS : SPOTTED BY CHOOKY 30 / MEAL Katsu Curry /KAHT-sue CURR-ee/ This smooth, slightly sweet and spicy Japanese-style curry is widely loved in Japan and the world abroad.

A distinctive floral, grassy flavor comes from pandan leaves. Nasi lemak is served any time of day on a plate with garnishes such as peanuts, fried anchovies, cucumber slices, fried fish, sambal, and egg. At food stalls, nasi lemak is often wrapped in banana leaves. In Malaysian Indian style, it is served with curry. Nasi lemak is widely enjoyed across Southeast Asia, and the spice level and meat varies with each country. The Indonesian nasi uduk is a similar version. SWEET SAVORY COLD HOT LIGHT HEAV Y ORIGIN : Japan TYPICAL INGREDIENTS : Egg-based batter, toppings, mix-ins SPOTTED BY BILL AND SHANNON NG 46 / SNACK Okonomiyaki /oh-KOH-noh-mee-YAH-kee/ The word okonomiyaki essentially means “whatever you like, cooked,” so these savory pancakes have a multitude of flavors.

The pork breading should be crispy, not soggy; the meat should be juicy and not too thick or leathery. The curry can be mild or very, very hot. You can also try torikatsu (chicken katsu), gyukatsu (beef katsu), yasaikatsu (fried vegetable) or menchikatsu (minced meat patties), or a dorai kare (minced meat curry sauce). SWEET SAVORY COLD HOT LIGHT HEAV Y ORIGIN : Thailand TYPICAL INGREDIENTS : Coconut milk, rice flour, sugar, green onions SPOTTED BY NUTOEY 31 / DESSERT Khanom Krok /kun-NUM KRUK/ You’ll know khanom krok when you see a small boat of little jiggling half domes piled on top of each other to make tiny spheres.

Download PDF sample

Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer by Schuyler Schultz


by Michael
4.4

Rated 4.29 of 5 – based on 38 votes

Related posts