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The Gourmet's Guide to Cooking with Beer
Alison Boteler
其他書名
How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary
出版Quarry Books, 2009-01-01
主題Cooking / Beverages / Alcoholic / BeerCooking / General
ISBN16167353689781616735364
URLhttp://books.google.com.hk/books?id=-CFM8cPwMk4C&hl=&source=gbs_api
EBookSAMPLE
註釋Building on the concept of The Spaghetti Sauce Gourmet and The Gourmet’s Guide to Cooking with Wine, this book shows how to use beer, ale, stouts, ciders, and nonalcoholic brews such as ginger and root beer as a convenience ingredient that will add nuanced flavor and earthy flair to your cooking and baking repertoire. Why? Beer, like wine, is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavor stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from standard to savvy.