Alison Boteler: 1 book
The Gourmet's Guide to Cooking with Beer
How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary
Language: English
Release Date: January 1, 2009
Building on the concept of The Spaghetti Sauce Gourmet and The Gourmet’s Guide to Cooking with Wine, this book shows how to use beer, ale, stouts, ciders, and nonalcoholic brews such as ginger and root beer as a convenience ingredient that will add nuanced flavor and earthy flair to your cooking...
