Lucy Saunders has been writing about beer and cooking since the late 1980s and I've been lucky enough to know her most of that time. Her website, www.beercook.com, is a great place to visit to learn more about beer and cooking.
Her recent book, Grilling with Beer: Bastes, BBQ Sauces, Mops, Marinades & More, Made with Craft Beer has come in handy around the Lyke2Drink household this summer. Published by F&B Communications ($21.95), it is 218 pages of great recipes using beer that make grilled foods jump off your plate.
How does Lemon Weiss Marinade sound? Or Smoky Porter Maple Glaze? Perhaps Raspberry Ale Grilled Duck is more your speed.
Lucy's stated goal in the book is to "introduce the flavors of craft beer into outdoor cooking" and she accomplished that with more than 100 recipes that feature beer as a key ingredient. Along the way she takes us to places like Colorado, New Zealand, Australia and New England to see how people in those locations use beer and barbecue grills in creative ways. One of my favorite sections describes classic beer styles and how the flavor components work in various cooking techniques.
For those of us who believe that beer is at least as good as wine as a cooking ingredient and an accompaniment to food, Lucy Saunders has made our point in Grilling with Beer.
2 comments:
thanks, Rick - the NPR station in Washington, WAMU.org, hosted a "beers of summer" show that talked about some of the best styles to go with BBQ - you can listen to Hugh Sisson of Clipper City, Sam Calagione of Dogfish Head, Greg Kitsock of the Washington Post and Mid-Atlantic Brewing News, and myself talk about trends and a few recipes:
http://www.wamu.org/programs/kn/07/07/03.php#16573
cheers, Lucy
The book sounds great, I'm going to have to check it out.
The radio show about summer beer that Ms. Saunders refers to was excellent. I listened to it live and then again from the archives. From the food pairings that Lucy mentioned, she seems to have great taste in food!
-Scott
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