I had hoped to get this post up before I left for Belgium last week, but unfortunately ran out of time before I was able. Hopefully there are still some of you out there who have yet to complete your beer-associated shopping this year and can still use this info. (After you pick up last year’s World Atlas of Beer and the new Pocket Beer Guide, of course!)
Following a bit of a lull, there has been a relative explosion in craft beer cookbooks this year, including the three that I found arriving upon my desk this fall. Each has something quite different to offer.
Begin with the Basics: David Ort’s Canadian Craft Beer Cookbook is the sort of book any aspiring cook will appreciate, although I could understand it being seen as a little too simple by those who already know their way around the kitchen quite well. Recipes are mostly pretty rudimentary – from soft pretzels and Welsh rabbit in the “Snacks” section to mains like sausages and lamb shank and desserts such as ice cream and brownies – but are also well organized, prettily photographed and come (mostly) with a suggested beer pairing, to boot. I might have liked to see a bit more about beer included – it is a large part of the title, after all – but in general this is a good pick for beer aficionados with an interest in cooking.
More Advanced: the south-of-the-border yang to Ort’s yin is John Holl’s American Craft Beer Cookbook, and it is a beauty. Here, the recipes all come from beer places, much as they did in my 1997 Stephen Beaumont’s Brewpub Cookbook – take that all you reviewers writing that Holl’s book is the first of its kind! – and there is plenty here to set your mouth to watering, like pan-roasted sweetbreads in a sherry-bacon vinaigrette, cocoa-crusted pork tenderloin and Asian-grilled salmon salad. In fact, leafing through the book for the umpteenth time since I received it, I still cannot find a dish I don’t feel like cooking, which is impressive considering that the thick paperback contains 155 recipes! Like its Canadian counterpart, some dishes contain beer while others don’t, but here only some have beer pairing recommendations, and frankly there seems to be no rhyme or reason to why that is the case or why those specific beers are suggested. But all that said and done, I still find this to be a most appetizing cookbook.
And for a Relaxing Read: Fred Bueltmann’s Beervangelist’s Guide to the Galaxy is a cookbook, yes, but it is also so much more. The New Holland Brewing owner and advocate includes in his self-published work much of what I bemoan as absent in the two above books, including 15 pages on “The Art of Pairing,” multiple sections on beer styles and the seasonal suitablility thereof and even a couple of pages on building your own beer cellar. On the downside, the layout can seem a bit muddled and confused at times, the quality of the photos could have been improved and a tighter edit would have been to the book’s benefit. Still, it’s an entertaining read and Bueltmann’s passion for bringing beer to both the kitchen and the table shines through on every page.
One Reply to “Hungry? Three Beer Cookbooks for Your Kitchen”
nice to see more beer and food books entering the market – this will only increase in 2014, I reckon.