Cooking with Beer
Lucy Saunders has written a lot about craft beer, pairing food and beer and cooking with beer. This is one of her first books written in 1996. This is one of the first books on cooking with beer since Myra Waldo’s 1958 Beer & Good Food. Saunders introduction covers the essentials in a few short pages, giving an introduction to beer, some key guidelines on how beer and different styles can enhance the flavor of food, when to use beer with food and how to pair beer with food. Her beer style discussions are a little superficial and much has developed regarding beer styles over the past 20 years. She follows up with 9 chapters on different types of foods (snacks, stews, salads, sauces, meats, etc) with a brief introduction on what kinds of beer to use with each food to enhance the flavor of the food. The recipes are straightforward, easy to follow, not overly complex and are good to eat. Even after 20 years the recipes and advice in the book are still relevant.