Beer Food or The Vegetarian Lunchbasket

Beer & Food: An American History

Author: Bob Skilnik

The timeless combination of America's favorite frothy beverage, with its solid gastronomic counterparts, is the focus of this culinary chronicle. Documenting the parallel development of the brewing industry with that of American cookery, this exhaustive history traces ale's influence on recipes in America's early history, the introduction of lager beer in the 19th century, the use of malt extract during Prohibition, and the recent advent of craft beer. The more than 90 beer-related recipes encourage chefs to experience the bliss of wild salmon grilled on cedar planks or brownies washed down with a creamy stout. The book features a foreword by Jim Koch, founder of the Boston Beer Company, which brews Samuel Adams.

Don Russell, a.k.a. "Joe Sixpack," beer reporter - Philadelphia Daily News

A tasty history, from beer soup to Beer Nuts, with pickled pigs' feet in between.

What People Are Saying

Lucy Saunders
This enjoyable read merits a pint of your favorite so you may sip and browse throughout! (Lucy Saunders, editor, Beercook.com, and author, Grilling with Beer)

president Goose Island Beer C John R. Hall
first book that gives a historical look at why beer and food are truly partners in today's kitchens.

marketing manager World Brewing Acade Keith Lemcke
Kudos to Bob Skilnik for creating this absorbing and informative resource.

Table of Contents:

Foreword     ix
Preface     xi
Acknowledgments     xvii
1600S-American Colonial Beer     1
1700S-Beer Goes All-American     17
American Beer Meets American Food     31
Lager Beer     50
Food Recipes Using Ale and Lager Beers, 1840-1920     75
National Prohibition     95
Repeal and the Rehabilitation of American Beer     121
Food Recipes of the Repeal Era and Beyond     135
The Winding Road of Post-War Beer and Food     168
American Craft Beer and Food     178
Bibliography     217
Recipe Index     224
Subject Index     234

Go to: Princípios básicos Sem lucro:o Plano de Desenvolvimento (Série de Desenvolvimento de Fundo de AFP)

The Vegetarian Lunchbasket: Over 225 Easy, Low-Fat, Nutritious Recipes for the Quality-Conscious Family on the Go

Author: Linda Haynes

The Vegetarian Lunchbasket, newly revised for today's busy health-conscious families, is packed with more than 225 recipes for breads, spreads, soups, sandwiches, condiments, main dishes, and desserts that are lowfat, tasty, and vegetarian. Linda Haynes, an experienced vegetarian chef and mother of three vegetarian kids, writes with warmth and humor. Her lowfat vegetarian recipes are easy to follow, fun to make, and easy to pack up and take anywhere - to the park, to the office, or to school. Adventurous eaters can try new ways of packing lunches, using leftovers, and combining foods, while learning to use alternatives to meats, eggs, mayonnaise, margarine, and oils - lowering fats and cholesterol yet maintaining taste and variety.