Cooking With Beer
Annette Ashlock Stover
Annette Ashlock Stover wrote this book in 1980 for the Culinary Arts Institute. It starts with a brief story of beer, how to serve beer and how to cook with beer. Then Stover provides 8 seasonal menus that either use beer as an ingredient or go well with beer. She organizes the recipes into appetizers, breads, soups, cheese and eggs, meat, poultry and fish, sauces and dressing, vegetables and salads, desserts and beverages. The book comes from a period when beer meant standard American lager so most of the recipes do not specify a particular style of beer. Some of the advice is outrageous. For instance Stover advises that the reader should save leftover beer in glasses and store it in the refrigerator for use in cooking. Please don’t. The recipes are not overly technical. All are within the skill level of the average home cook and most ingredients are available in the average supermarket. Some of the recipes are dated such as a refreshing beer gelatin mold but then some are interesting and quite good. The book is a trip back in time, and for that reason fun.
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Reviews of Books on Food and Beer Page >1, 2, 3, 4,