Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the by Schuyler Schultz

By Schuyler Schultz

Contributor note: ahead through Peter Zien
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“From classes in cheese-and-brew pairings to sketching a menu for a multi-course, beer-pairing ceremonial dinner . . . [this] very good, 300-page advisor to beer and nutrition is a steal.” —Evan S. Benn, Esquire.com

“Yes, nice beer can switch your life,” writes chef Schuyler Schultz in Beer, nutrition, and Flavor, an authoritative consultant to exploring the varied array of flavors present in craft beer—and the thrill of pairing these flavors with nice nutrients to rework daily nutrition into culinary occasions. multiplied and up-to-date for this moment version, that includes new breweries and different contemporary advancements at the global of craft beer, this fantastically illustrated publication explores how craft beer might be built-in into the hot American meals flow, with an emphasis on neighborhood and sustainable construction. As craft breweries and farm-to-table eating places proceed to achieve attractiveness around the state, this ebook bargains scrumptious mixtures of the easiest beers and delectable nutrition and deserts.

Armed with the ideal tasting options and pairing innovations provided within, engaging within the growing to be craft beer neighborhood is now more straightforward than ever. Beer, nutrition, and Flavor will provide help to find out about the pinnacle craft breweries on your sector, search out new beer kinds and area of expertise brews with self assurance, create leading edge menus, and pair craft beer with effective nutrition, no matter if at domestic or whereas eating out.

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Extra info for Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer (2nd Edition)

Sample text

SPRING ONIONS Either purple or pale white, spring onions are pretty things with as much to offer in the flavor category as they do in their good looks. Buy them with tight bulbs and perky green tops, both of which can be used. These are delicious raw {now is the time to stack them on your Better Beef Burgers, page 120} and cooked on the grill/barbecue as a star in The Man Sandwich {page 103}. Later in the year the same onions, left in the ground, need longer cooking to bring out their sweetness.

They are mildly sweet and smell of anise, or licorice, and give tremendous flavor whether used raw or cooked. If used raw, I like to shave fennel very thin as in the greens that garnish the Pan-Fried Striped Bass Sandwiches {page 104}. Look for fennel with the feathery fronds still attached, which can spruce up simple salads and garnish fish. Remove the stalks and core before shaving with a sharp knife or mandoline, but the core can be left in if you plan to quarter and roast in bigger pieces. FRESH HE RBS Fresh herbs add color, flavor, and flourish to even the simplest supper, and there are many that you can grow or buy year round.

Store them in a moderately cool place {think root cellar, not fridge} like potatoes. TU RNIPS Try not to turn up your nose at the innocent little turnip. They can be cooked horribly, but I assure you, when braised in butter and salt, they are like earth’s candy. } You can grab a bunch of baby turnips in the spring, but wait till fall for bigger bulbs. In any size, they blend beautifully with most aromatics, like onions, carrots, and celery, and add much to fall and winter braises like Plenty of Pot Roast {page 148} and Big-Flavor Braised Short Ribs {page 178}.

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