Beer has long been a beloved beverage and Beer At My Table celebrates its greatness and versatility as a brilliant partner for food. Tonia Wilson combines her extensive knowledge as a chef and beer sommelier to simplify the facts behind the fun of beer and food pairing. Whether you are just beginning to learn or are an avid enthusiast this book offers all the information needed to fully understand beer. You?ll learn the steps to properly evaluate what is in your glass, as well as how to identify the characteristics in food that will ultimately affect the pairing.
Tonia offers interesting details on how beer is made, the ingredients that go into it and the vast array of styles that can be created from four simple ingredients: water, hops, yeast and malted barley. The world is full of unique and different beer styles: pale lagers, Belgian dubbels, dry stouts, gose, lambics. The list goes on. The defining traits of 35 different beer styles are discussed; each accompanied with a seasonal recipe designed to be a perfect match, the text describes the reasons why the pairing works well and offers other examples of complementary dishes.
Beer At My Table allows you to learn the principles behind beer and food pairing and then put them into practice. Some flavourful examples are Dunkelweizen with Beef, Shitake and Bok Choy Buckwheat and English Pale Ale with Lamb and Sweet Potato Pie. There?s no better way to learn than by eating and drinking your way through each page. So, let the lessons begin, cheers!
Some of the breweries featured in the book:
Tonia Wilson
has made a career out of the pleasures of food and drink. Her fascination with the complex world of gastronomy began while living in the Loire Valley of France where she was completing her university degree. It was there she realised the power of food and its ability to nourish people and bring them together. Her time in Le Mans sparked a deep interest in food and wine and on returning to Canada she shifted her focus to culinary studies. After working in various restaurants she returned to Europe to take the position of Head Chef at the Canadian Embassy in Italy. This was an experience of a lifetime and allowed her the privilege to be immersed in Italian food culture and to work with some of the world?s best ingredients. Years later she assumed the same role at the Mission to the EU in Belgium and it was in Brussels where her love of beer and its relationship to food really began to develop. It was also here that the seed for writing Beer At My Table was planted.
Tonia is a recipe developer and food stylist who spends much of her time teaching or writing about beer, wine and food. She is a Prud'homme Beer Sommelier, as well as a Certified Wine Sommelier with the Associazione Italiana Sommelier. She is the owner of BRÜ Mustard, a condiment company which creates mustards inspired by beer.
"A reader-friendly olfactory and gustatory analysis of pairing beer with appropriate cuisine. . . For anyone who loves good food and great beer! Highly recommended."
— The Midwest Book Review
"Chef and beer sommelier Tonia Wilson's Beer At My Table is the perfect cookbook as far as I am concerned. While I don't drink, I do love information and Wilson, a chef and beer sommelier, shares so much of her knowledge about beer, food and pairing both. . . Beer lovers, food lovers and information lovers rejoice — this cookbook is for everyone."
— Lisa Day at booktime584.wordpress.com Blog
CONTENTS
Introduction
What Makes a Beer
Pairing Beer and food
The Importance of Beer Styles
The Beer
The Food
Putting it all Together
The Recipes
Spring
Summer
Fall
Winter
Acknowledgments
Image Credits
Index
“We are so fortunate to have access to a world full of wonderful products created by skilled brewers, food makers and farmers. Let’s cook, sip, eat and share it all with the people we love. I hope you enjoy the rest of this book the recipes I’ve created are seasonal and include ingredients that shouldn’t be too hard to find. Some are quick and easy, others may take a bit more time, but they’re all designed to showcase the principles of food and beer pairing outlined in the early chapters.”
Below are 2 links of sample beers and a recipe pairing for that beer:
Czech Pilsner paired with a Chicken Schnitzel with Apricot, Gruyère and Arugula Salad recipe
Scottish Ale paired with a Maple-Mustard Salmon with Chestnuts, Apple and Brussels Sprouts recipe
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