Beer & Food: An American History

by 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.

Genres: Beer

246 pages, Hardcover

First published February 28, 2007

Reviews

[Denise · Rating 2 out of 5]

I really wanted to like this book because I have enjoyed other histories of the cultural development of food, but this book was very disappointing. The author was very inconsistent in his approach. Some chapters were full of specific details while in other passages he presented broad generalizations with no evidence. He also included a few misconceptions about immigration in the nineteenth century.

On the positive side, the book includes many historic recipes, from the colonial period through the mid-twentieth century, and he cites a broad range of cookbooks and pamphlets. This book could be helpful if you are interested in cooking but most of these recipes can be found in better collections (or even online). Overall, I would not recommend it.

[Anna · Rating 2 out of 5]

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