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list price: $40.00
edition:Hardcover
category: Cooking
published: April 2009
ISBN:9781554701407
publisher: Key Porter Books

The Beerbistro Cookbook

by Stephen Beaumont, illustrated by Mike McColl, with Brian Morin

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professional, beer
0 of 5
0 ratings
rated!
rated!
list price: $40.00
edition:Hardcover
category: Cooking
published: April 2009
ISBN:9781554701407
publisher: Key Porter Books
Description

In beerbistro Cookbook, writer Stephen Beaumont and chef Brian Morin show how you can take your beer to a whole new culinary level. Covering everything from getting to know your ales and lagers to appetizers, mains, cheese, beer cocktails, and even beer pastry, first-timers and foodies will find something to whet their appetites and wet their whistles.
Informative sidebars provide tips and hints on everything from how to pour beer to what glassware to pour it into. True-to-life photos will take you behind the scenes to see exactly how these mouth-watering dishes are made. They will make you hungry for more.
Recipes include: Blonde Ale Vegetable Pakoras, Grilled Porter, Pulled Pork Quesadillas, Curried Butternut Squash and Ale Hummus, Drunken Portobello Mushroom Sandwich, The Ultimate Frites, Apple Ale Back Ribs, Navajo Spice Rubbed Oatmeal Stout Chicken, Maudite Onion Confit, Beer Butter Tarts, Beeramisu, Stout Macadamia Nut Brownies, and Beerscream.
PRAISE FOR THE BEERBISTRO
?I find the winning [pulled-pork] sandwich at beerbistro, the beer-centric Financial District restaurant where chef/owner Brian Morin pushes the envelope of tradition without dialling down the passion inherent in good barbecue.?--The Toronto Star

?The beerbistro Cookbook is without doubt the very best book on the topic of cooking with beer that I?ve seen. (...) My favorite new cookbook thus far this year. — --January Magazine

About the Authors

Stephen Beaumont

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Mike McColl

Mia Bachmaier is a food stylist and German trained chef and pastry chef. Her love for food came naturally, growing up in her family’s restaurant in Bavaria, Germany. Mia moved to Canada in 2000 has since worked as a chef, culinary instructor at Niagara College, recipe tester/developer and the food stylist for Anna Olson’s Food Network shows “Bake” and “Fresh”.

Mike McColl is a chef and food photographer. He cooked his way through Europe working with Michelin Star Chefs and through a full seasonal cycle at Inn on the Twenty in Jordan Station,  as well as two years at Rodney’s Oyster House in Toronto. When Mike is not cooking, you will often find him behind the camera shooting for commercial clients and authors. His photography has appeared in over 23 cookbooks (and counting).

 

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Brian Morin

BRIAN MORIN has worked as a line cook, butcher, baker, chef garde manger, pastry chef, sous-chef and executive chef in some of Canada's finest kitchens.

Beaumont and Morin are partners in Canada's first beer cuisine restaurant, beerbistro, located in downtown Toronto.
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