Beer at My Table : Recipes, Beer Styles and Food Pairings
by Wilson, Tonia







Introduction1(4)
What Makes a Beer
5(8)
Pairing Beer and Food
13(4)
The Importance of Beer Styles
17(4)
The Beer
21(12)
The Food
33(8)
Putting it all Together
41(3)
The Recipes
44(2)
Spring
46(38)
Summer
84(42)
Fall
126(30)
Winter
156(38)
Acknowledgments194(3)
Image Credits197(2)
Index199


"A treasury for anyone who loves good food and great beer! Highly recommended."
-Midwest Book Review

What better way to master the art of pairing beer with food than by tasting?

Chef and beer sommelier Tonia Wilson provides the information needed to understand how aroma, flavor and texture affect the interactions of beer and food. The book describes 35 different beer styles and pairs each with a seasonal recipe, together with an explanation of why the beer works with the dish. The elegant, yet simple recipes allow you to experience the food alongside the beer, enabling a full appreciation and understanding. In addition to being a great learning tool, Beer at My Table is a beautiful cookbook which encourages a love of beer and recognizes its place at the table.

Some of the beer pairings offered are:

  • California Common beer with Thai Red Curry Mussels with Coconut Milk
  • American Pale Ale with Roasted Cod with Mango Pickle
  • Gluten-Free beer with Seared Halloumi with Lentils, Peaches and Pomegranate
  • India Pale Ale with Roasted Chicken Tacos with Pineapple Salsa
  • Brown Ale with Seared Ribeye with Stilton, Sage and Hazelnut Butter
  • German Pilsner with Cauliflower Soup with Walnut-Parsley Pesto
  • Imperial Stout with Three-Cheese Toastie with Plum Jam
  • Belgian Strong Ale with Lobster Risotto with Browned Butter and Roasted Squash.
  • Some of the breweries featured in the book:

  • Rochefort from Belgium
  • Erdinger from Germany
  • Samuel Smith from England
  • Founders from USA
  • Left Field Brewery from Canada
  • Inveralmond from Scotland
  • Anchor Brewing from USA
  • Henderson Brewery from Canada
  • Köstritzer from Germany
  • Bosteels from Belgium
  • Sierra Nevada from USA
  • Pilsner Urquell from Czech Republic
  • Orval from Belgium.





  • *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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