The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food Paperback Author: Visit Amazon's Garrett Oliver Page | Language: English | ISBN:
0060005718 | Format: PDF, EPUB
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From Publishers Weekly
Oliver, the brewmaster of the Brooklyn Brewery, argues that brewing beer is far more complicated than making wine, and pleads with beer drinkers to reach past the shelves of mass-produced hops toward bottles produced in more specialized breweries. His message may seem past its sell-by date, but his tour of beers and his brew-and-food match-ups are anything but stale. After explaining beer-making processes, Oliver launches into his beer-food combinations; though he offers no recipes, his recommendations- the classic pairing of Irish stout with oysters; the dark, caramely flavors of Trappist ales balancing a duck confit; the IPA from his own brewery complementing Thai, Mexican, and Vietnamese food-are excellent. Beer drinkers of all sorts will happily drift along Oliver's exhaustive tour.
Copyright 2003 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
Review
“Beer drinkers of all sorts will happily drift along Oliver’s exhaustive tour. ” (Publishers Weekly)
“Preached by the poet warrior of real beer and real food… The Brewmaster’s Table [is] a feisty and erudite tome.” (Atlanta Journal-Constitution)
“A scholarly and readable book.” (Los Angeles Times)
“The best and most important book ever written on the subject of pairing food and beer..” (Bob Townsend, Atlanta Journal-Constitution)
See all Editorial Reviews
Direct download links available for The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food Paperback Free PDF
- Paperback: 384 pages
- Publisher: Ecco; Reprint edition (May 3, 2005)
- Language: English
- ISBN-10: 0060005718
- ISBN-13: 978-0060005719
- Product Dimensions: 9.1 x 7.3 x 1.1 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
Before Garrett Oliver visited our wine/beer shop, I hadn't read a word of this book. Now, I can't put it down.
It was obvious, during his hour-and-a-half visit/tasting that he was a wizard. Grabbing various cheeses and beers from our shelves, seemingly on a whim, I wondered what he was up to. But tasting Ommegang's Three Philosophers Quadrupel alongside the ubiquitous Humboldt Fog; tasting Dupont's Miel with a sheepsmilk beauty; tasting Garrett's own Brooklyn Monster Barleywine alongside a stinky Stilton, it made us all realize that this guy was the brew master.
After that, I opened his book, and my world was changed forever. Food, which I had always tried to pair with wine, was transformed into a whole new experience. And the rows of weird-looking bottles that I used to simply stare at for hours during a slow shift at the store, now made sense. Who knew that the $5.50 Le Coq Imperial Double Stout was a "world classic"? Garrett did. Who knew that the $3.79 Schneider Wiess was a "tour de force"? Garrett did.
His book is at once a recipe for a culinary celebration, and an encylopedia of beer styles and producers. The simple organization of the book is perfect! He starts with the chapter: Wheat Beer, for example. Then, within that chapter, he addresses different styles and regions-for example, German weissbeer. That section is then divided into 3 parts: a history of the style and an explanation of the beer itself; pairing that beer with food; and, notable producers of that style. This simple yet intelligent organization lends to a broad base of interest and knowledge within each chapter.
Garrett doesn't get too technical, but he doesn't dumb it down either.
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