The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real FoodWinner of the International Association of Culinary Professionals’ Award for Best Cookbook in the Wine, Beer or Spirits category. Garrett Oliver, award-winning Brewmaster and Vice President of Production of the Brooklyn Brewery, recognized by Gourmet Magazine as a “passionate epicure and talented alchemist”, reveals the full spectrum of flavors contained in the more than 50 distinct styles of beer from around the world. Most importantly, he shows how beer, which is far more versatile than wine, intensifies flavors when it’s appropriately paired with foods to create a dining experience most people have never imagined. Garrett, along with photographer Denton Tillman, traveled throughout Europe visiting fellow brewmasters to trace the beers of the world to their sources. Back in the States, he met with the star chefs he has advised about beer. The resulting book is a motherload of information, lushly illustrated with Tillman’s gorgeous photographs of the world’s best beers and the breweries that produce them. Above all, THE BREWMASTER’S TABLE is a new way of thinking about beer – one that will bring this under-appreciated brew to the status it deserves. Whether it’s a Belgian wheat beer with a simple salad, a Brooklyn Pilsner to wash down spicy tacos, a pale ale alongside a porcini risotto with foie gras, or even a Framboise to accompany a dark chocolate brownie, beer is the perfect complement to any dining experience, at home in front of the TV or in a four-star restaurant. 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. Finally, he suggests beer pairings that will please your tastebuds and blow your mind. Whether you’re a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation. |
From inside the book
Results 1-5 of 7
... Bavarian specialties . Caramel and crystal malts are stewed until all their starches are converted into sugars ; then they are kilned until the sugar caramelizes , leaving a little nugget of barley caramel under the husk . This sweet ...
... Bavaria brewers had probably been using it for years . Before refrigeration , the Bavarian brewers carried out their fermentations in deep , cool caves and tunnels to protect them from the ravages of heat . Eventually , they ended up ...
... Bavarian weissbiers , and the occasional German kellerbier . Bottle- conditioned beers can be particularly complex , with the yeast continuing to work slowly , adding layers of flavor over time . Other beers will be filtered , removing ...
... Bavarians took increasingly severe steps to protect the citizenry from bad beer . In 1516 , Duke Wilhelm IV initiated the Reinheitsgebot , or " Beer Purity Law . " This stated that beer could be made only from barley malt , hops , and ...
... Bavarian beer , was now consigned to the forerunners of herbal concoctions like Jägermeister . Beer was to be made pure . The Bavarian Trade Statutes of 1539 forbade brewing during the summer everyone knew that beer brewed in warm ...
Other editions - View all
The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food Garrett Oliver No preview available - 2003 |
The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food Garrett Oliver No preview available - 2005 |