Cooking with Beer
Posted on 20 October 2011
If you can cook with wine then you can certainly cook with beer. In fact, cooking with beer has probably been done since the heyday of the Egyptian and Greek civilisations, when beer was also made and drunk by the ancients. And if you love beer as much as you love food then combining the two is just a natural progression.
But if you haven’t tried cooking with beer then now is the right time to start. With the help of Paul Mercurio’s Cooking with Beer book, you’ll be churning out scrumptious dishes even non-beer drinkers will love. In this book, Paul pulls out a spread of more than 80 recipes that feature beer as an ingredient to making marinades and even a substitute for water in boiling potatoes! This proves, without doubt, that his claim of “If there’s liquid in a recipe, then it might as well be beer” is true.
Paul Mercurio’s love of beer is evident in the number and variety of dishes where he used the beverage. His recipes are an indication of his profound knowledge of the flavours and qualities of different beers and how they best complement different ingredients.
Some of the recipes in this cookbook include the usual beer-based faves like Lamb Shanks in Guinness and Beer-braised Beef Osso Bucco. It even includes dishes you’d never expect to use beer in, such as Birramisu (obviously a play on Tiramisu) and Sticky Date Pudding.
This is a great book for any bloke who loves beer and cooking. Tuck it away for Christmas.
Responses are closed for this post.