Janet Fletcher

Cheese & Beer (eBook, ePUB)

• Format: ePub

Produktbeschreibung

"An excellent guide that explains how different beers are crafted and what gives these different types their synergies with superior cheeses." -Max McCalman, coauthor of Mastering Cheese Gourmand Awards Winner-Beer category, USA Cheese & Beercapitalizes on the rapidly growing audience for craft beer in the U.S. and the enthusiasm these passionate beer fans have for good cheese. The beer enthusiast who wants to know which cheeses to pair with an IPA, porter or Trappist ale can easily find a recommendation. Each style entry includes:

• Style Notes:a description of that beer style-what defines it from the brewer's perspective, and what to expect from the beverage in the glass
• Beers to Try: Several recommended craft beers in that style, both domestic and imported. Some of the breweries included from across the country are: Boulevard Brewing (Kansas City, MO), Allagash Brewing (Portland, ME), Brooklyn Brewery (Brooklyn, NY), Firestone Walker (Paso Robles CA), Great Divide (Denver, CO), and Rogue Ales (Newport OR)
• Cheese Affinities:In general terms, what types of cheeses pair well with that style and why
• Cheeses to Try: Brief profiles of three well-distributed cheeses (domestic and imported) specifically recommended for that style and why
• More Cheeses to Try:A list of other cheeses to pair with that beer style-so that every reader should be able to find at least a couple of the recommended cheeses

The introductory chapter includes general advice on pairing cheese and beer; and on selecting, storing and presenting cheese. Six themed platters give readers ideas for entertaining with beer and cheese. "Beautiful, well-researched and tastefully written." -Greg Koch, CEO & Co-Founder, Stone Brewing Co./Stone Brewing World Bistro & Gardens

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Produktdetails

• Verlag: Andrews McMeel Publishing
• Seitenzahl: 132
• Erscheinungstermin: 5. Oktober 2021
• Englisch
• ISBN-13: 9781449494384
• Artikelnr.: 68380349

Autorenporträt

Janet Fletcher is the author or co-author of more than 25 books on food and beverage, including Cheese & Wine (more than 85,000 copies sold); The Cheese Course; and Eating Local. She publishes the weekly Planet Cheese blog and her regular cheese columns for Specialty Food and The Somm Journal reach a large trade audience. Janet is a former staff food writer for the San Francisco Chronicle whose journalism earned three James Beard Awards and the IACP Bert Greene Award. Her food writing has appeared in numerous national publications, including The New York Times, Saveur, Bon Appétit, Better Homes & Gardens and Food & Wine. Janet trained at the Culinary Institute of America and at Berkeley's celebrated Chez Panisse restaurant. She resides in Napa Valley but teaches cheese-appreciation and cooking classes around the country.