Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, wants to change your food life. In "The Brewmaster's Table," he reveals why traditional beer is the new star with today's cuisine and how to make the perfect match. Real beer is now available almost everywhere, yet most people are familiar only ...
Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, wants to change your food life. In "The Brewmaster's Table," he reveals why traditional beer is the new star with today's cuisine and how to make the perfect match. Real beer is now available almost everywhere, yet most people are familiar only with bland mass-market beer. Have you tasted the real thing? Real beer has complex flavors -- it's an affordable luxury that can transform everyday meals from dull to extraordinary. Whether it's a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, a rich, strong Trappist ale with a hanger steak, or even a fruity framboise to accompany a slice of chocolate truffle cake, the right beer is a perfect partner to any dining experience. Garrett Oliver shows you how to make it happen, whether you're at home on Tuesday night, in a restaurant for Sunday brunch, or on vacation in Europe. He explains how beer is made, shows you its fascinating history, and then leads you through the amazing range of flavors displayed by the dozens of distinct styles of beer from around the world. Most important, he shows how beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods to create brilliant matches most people have never imagined. "The Brewmaster's Table" is entertainingly written by the man "Gourmet" magazine calls a "passionate epicure and talented alchemist" and is lushly illustrated with Denton Tillman's gorgeous photographs of the world's finest breweries, their excellent beers, and theartisans who produce them. Whether you're a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.
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This is quite an excellent book for beginners in the world of beer. When it comes to more accomplished beer folks who also have kitchen knowledge, this book quite bluntly is worthless. I fell for the hype on this one - and I am only glad that I didn't pay full price. Oliver will go into tremendous detail on a specific style of beer, often covering 15-20 pages on its origin, style and representative makers of the style. Then he will leave you with 1-2 paragraphs on what food the beer goes best with. Spicey foods for IPAs - gee, thanks Garrett, I knew that long before I opened your book. In my opinion, a far better use of this book would have included two things: 1. A better balance of beer to food. Talk about and demonstrate the kinds of pairing. 2. Some recipes involving 1-2 complete meals that might go with the beer. Given that Mr. Oliver's beers have most likely often been the centerpiece of many national beer dinners, he must know chefs who would contribute recipes that would be exceptional when paired with different beer styles. Final comment - a few years back, I bought a simple "beer/food wheel". It was rather elementary, but showed what light and/or dark beers would go with certain foods. For 99 cents, it has been a worthwhile tool on occasion for stimulating better pairings. Needless to say, this goofy "wheel" is superior to Mr. Oliver's book. Represented as a Beer book, he would be on target. Bringing in Food as an element for this book is just plain deceptive.
Publishers Weekly, 2003-04-15 Oliver, the brewmaster of the Brooklyn Brewery, argues that brewing beer is far more complicated than making wine, and pleads with beer drinkers to reach past the shelves of mass-produced hops toward bottles produced in more specialized breweries. His message may seem past its sell-by date, but his tour of beers and his brew-and-food match-ups are anything but stale. After explaining beer-making processes, Oliver launches into his beer-food combinations; though he offers no recipes, his recommendations- the classic pairing of Irish stout with oysters; the dark, caramely flavors of Trappist ales balancing a duck confit; the IPA from his own brewery complementing Thai, Mexican, and Vietnamese food-are excellent. Beer drinkers of all sorts will happily drift along Oliver's exhaustive tour. (May) Copyright 2003 Reed Business Information.
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