*Starred Review* In her first book, chef and beer sommelier Wilson proves she's more than earned the title. In fact, by the time beer aficionados are finished with the 35 well-explained, thoroughly explored, and seasonally arranged beer styles with corresponding recipes, they'll not only be well educated about barley, yeast, hops, and other beer ingredients but also deft in pairing tastes and flavors. Having trained in France and Belgium, Wilson lends a particularly European perspective and highlights recipes and breweries reflecting this palate. After elucidating the flavor elements of different beer styles, she uses that same analysis to understand the science of matching them with foods; sweets, for instance, need to be paired with a high-alcohol-content brew. Each recipe begins with a specific beer, listing notes about the brand as well as others to try, and then provides the dish directions. Among these small plates, salads, and main dishes, readers can expect both the hearty and delicate, from steak tartare with charred peppers and lemon-chive mayo to maple-mustard salmon. Excellent photographs cinch the decision to keep this in continual circulation. Copyright 2019 Booklist Reviews.
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