By Schuyler Schultz
Beer, like wine, could be a pleasant and pleasant addition to an excellent meal. subscribe to skilled chef and beer gourmet Schuyler Schultz as he courses either newcomers and specialists in pairing the suitable beers with the suitable meals. This superbly illustrated ebook explores how craft beer should be built-in into the recent American nutrients circulation, with an emphasis on neighborhood and sustainable creation. As craft breweries and farm-to-table eating places achieve acceptance and open around the state, this publication deals scrumptious mixtures of the easiest beers and delectable foodstuff and cakes.
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Additional resources for Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer
Simmer, stirring occasionally, for 25–30 minutes, until the liquid is reduced to a thick brown sauce and the ribs are glazed. If necessary, remove the ribs and reduce the sauce further by boiling fast. Serve the ribs on a warmed plate, coated with the sauce. STARTERS AND LIGHT BITES 41 Mussels with saffron-cream sauce FROM THE SHORES OF BRITTANY comes this PREPARE THE MUSSELS interesting dish. The mussel juices add rich ﬂavor to the cooking liquid. Make sure you steam the mussels brieﬂy, just until the shells pop open, so they remain juicy and sumptuous.
Pour the sauce into the wok and stir thoroughly to mix. Simmer, stirring occasionally, for 25–30 minutes, until the liquid is reduced to a thick brown sauce and the ribs are glazed. If necessary, remove the ribs and reduce the sauce further by boiling fast. Serve the ribs on a warmed plate, coated with the sauce. STARTERS AND LIGHT BITES 41 Mussels with saffron-cream sauce FROM THE SHORES OF BRITTANY comes this PREPARE THE MUSSELS interesting dish. The mussel juices add rich ﬂavor to the cooking liquid.
Drain the mushrooms, rice papers and ﬁlling. Serve with reserving 1⁄2 cup liquid. Cut off the mushroom stalks and slice the caps. small bowls of dipping sauce, Thinly slice 1 onion. and sprinkled with the reserved herbs. 2 Heat a wok over medium-high heat and drizzle in 1 tbsp oil. When hot, add the onion and cook, stirring, for 2 minutes, until softened. Add the mushrooms and reserved liquid. Cover and cook for 4 minutes, until the mushrooms are tender. Uncover and cook until the liquid is evaporated.
Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer by Schuyler Schultz