Download The Craft Beer Cookbook: From IPAs and Bocks to Pilsners and by Jacquelyn Dodd PDF

By Jacquelyn Dodd

Remodel your dishes with the super style of craft beer! The Craft Beer Cookbook doesn't imagine you want to wait until eventually 5 o'clock to pop the cap off of a top quality beer. From gentle beef chops marinated in a daring and citrusy IPA to apple fritters drizzled with an amber ale caramel sauce, the recipes during this ebook usually are not simply scrumptious, yet in addition they seize the complicated notes and flavors of a superbly balanced brew. jam-packed with a various choice of forms, every one dish transforms daily fare into top-shelf plates which are absolute to fulfill even the main discerning fan of craft beers.

A toast to the world's most interesting brews, this cookbook highlights encouraged dishes like:
• Sausage and faded ale frittata
• Roasted mushroom and brown ale soup
• Salmon with dijon beer cream sauce over drunken couscous
• Slow-roasted maple stout child again red meat ribs
• Chocolate stout cake with chocolate raspberry ganache and whipped cream

Complete with a hundred resourceful craft beer recipes and dozens of four-color images, The Craft Beer Cookbook exhibits you ways to include your actual love--beer!--into each meal.

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Extra resources for The Craft Beer Cookbook: From IPAs and Bocks to Pilsners and Porters, 100 Artisanal Recipes for Cooking with Beer

Sample text

Ajoutez le concentré de tomate et le poivre mignonnette. Laissez cuire pendant 30 min à feu moyen en écumant régulièrement. 1. Mélangez les légumes sués et les carapaces de homard sautées, couvrez de fumet de poisson. 2. Laissez cuire pendant 30 min en écumant régulièrement. Ouvrez les oursins, sortez la chair en évitant de r endommager, puis passez le jus qu'ils contiennent au chinois étamine. Essuyez la chair des oursins avec du papier absorbant, et mettez-les au réfrigérateur. 3. Ouvrez les oursins.

6. C o u p e z en julienne de 4 cm de long la partie blanche du poireau et le gingembre. Faites bouillir le consommé, mettez dedans le poireau et le gingembre. A j o u t e z les pleurotes, portez à ébullition, puis retirez du feu. 7. Ajoutez au consommé bouillant la julienne de poireau et de gingembre. 8. Mettez les pleurotes, portez à ébullition. Préchauffez le four à 280 "C (th. 10). Versez le consommé chaud dans les bols, en mettant en quantité égale le poireau, le gingembre et les pleurotes.

Th. 3). Retirez l'aluminium et servez immédiatement. 10. Ajoutez le jus de truffe à la gelée de poule. 11. Nappez le contenu des tasses avec la gelée. 12. Découvrez les tasses dès la sortie du four et servez sans attendre. Épluchez les carottes et les petits navets Faites fondre 10 g de beurre dans une casserole nouveaux en laissant 3 cm de fanes. Parez et faites-y suer l'oignon haché. tous les légumes sauf les pleurotes. Faites C o u p e z en petits dés le foie g r a s et la truffe. cuire séparément chaque légume dans de l'eau bouillante salée pour qu'ils restent croquants.

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