On beer & food

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Good beer is a versatile and often superior accompaniment to food, sometimes even outshining wine. This book delves into the pairing of food and beer, showcasing recipes and fundamentals that highlight beer's role in sophisticated cuisine. The craft beer movement has transformed perceptions, revealing the diversity of flavors and aromas that make beer an exciting complement to meals. The book features innovative recipes from chefs that create adventurous food and beer pairings, such as tarte flambee with green asparagus paired with Flemish red beer, and saddle of veal with vanilla carrots served with pilsner. Desserts are also explored, with unique pairings like plum pancakes topped with wheat beer zabaglione. Beer serves not only as a drink but also as a flavorful ingredient that enhances dishes. Its spices and hoppy character can either complement or contrast with food, enriching the dining experience without overpowering other flavors. This book is an extension of a recent release and is designed for those who appreciate good food and drink, enjoy cooking, and are eager to explore new taste experiences.