Only one copy
in stock at this price.
Questions About This Book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Used copy of this book is not guaranteed to inclue any supplemental materials. Typically, only the book itself is included.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
Oliver, who has been featured on numerous television and radio shows – including Emeril Live, Martha Stewart Living, National Public Radio and CNN as well as publications such as The New York Times, Gourmet and Saveur – traveled throughout Europe visiting fellow brewmasters to trace the beers of the world directly to their original sources. Back in the United States, he also met with a number of star chefs, such Mario Batali of Babbo in New York, to create dozens of creative beer-and-food match-ups.
Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It's an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Have you tasted the real thing'
In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts an insider's tour through the amazing range of flavors displayed by distinct styles of beer from around the world.
Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods, creating brilliant matches most people have never imagined: 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, even a fruity framboise to accompany a slice of chocolate truffle cake. Whether you're a beer aficionado, a passionate cook, or just someone who loves a great dinner, this textbook will indeed be a revelation.
Table of Contents
|What Is Beer?||p. 2|
|A Brief History of Beer||p. 20|
|Principles of Matching Beer with Food||p. 38|
|Wheat Beer||p. 80|
|The British Ale Tradition||p. 102|
|The Belgian Ale Tradition||p. 172|
|The Czech-German Lager Tradition||p. 234|
|New Traditions-American Craft Brewing||p. 282|
|Unique Specialties||p. 334|
|The Last Word|
|Glassware, Temperature, Storage, and Service||p. 348|
|Beer with Food: A Reference Chart||p. 355|
|Table of Contents provided by Ingram. All Rights Reserved.|