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Lucy Saunders
4230 N. Oakland #178
Shorewood WI
53211 USA
@ site name

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Cooking with Beer:
Taste-tempting recipes and creative ideas
for matching beer & food

published by TimeLifeBooks, available from amazon.com or walmart.com

Five years after its publication, food writers such as Bill Rice at the CHICAGO TRIBUNE, John Balthzar of the LOS ANGELES TIMES, plus feature writers at the DETROIT FREE PRESS, ST. PETERSBURG TIMES, MILWAUKEE JOURNAL SENTINEL, and more, turn to COOKING WITH BEER for information.

But as a failed academic, nothing pleased me more than seeing COOKING WITH BEER footnoted as a resource for food and beer in the original hardcover edition of MICHAEL JACKSON'S GREAT BEER GUIDE (DK Publishing,1999).

Here are some reviews: CELEBRATOR Georgia Weathers
I attended a beer and cheese presentation Lucy Saunders gave a few years ago, and I was most impressed. Her goal was to marry the cheeses, which were from Wisconsin, to various beer styles. She was thorough, creative and imaginative, and the event was a complete success. Saunders is, in fact, a widely praised, award-winning beer and food writer, and she has brought these same qualities to her book. It's an outstanding addition to the cook's shelf.

Everything is in here, from the proverbial soup to nuts, but the most intriguing chapter, I feel, is the dessert chapter. Let the recipe names tell the tale: Peach Lambic Ice Cream, Malted White Chocolate Brownies, Portered Chocolate Pudding and Birra Misu.

This is a small (actually, it's 154 pages, so maybe the operative word here is tall, not small) but satisfying book, paperbound. There is a brief explanation in front on beer and a good section in the back on style/flavor/brands. (Eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!)

WORLD OF BEER, Stephen Beaumont
Lucy Saunders has done much over the years to popularize the notion of cooking and dining with beer, and now she has released a cookbook detailing many of the fabulous recipes that she has developed along the way.

Cooking With Beer is a smallish book but one that is packed with more information than you could imagine. In it, Saunders explores beer styles and how to best pair them with foods, offers tasting hints and beer handling tips, and presents simple guidelines on cooking with beer. And then there are the recipes, over 50 delicious dishes covering everything from breads to seafoods to desserts, each employing ingredients that should be simple to find and also partnered with a recommended beer style. This cookbook offers great value and would make a fabulous gift.

And, one of the nicest letters I've gotten from a reader, about beercook.com:

"Dear Ms. Saunders, I wanted to write and thank you for the wonderful article I just read written by you in Sally's Place October newsletter (www.sallys-place.com).  The article on cheese and other items in Wisconsin was absolutely beautiful.  Although, I am not a beer or wine consumer, I love all kinds of cheese and love learning about other areas of tourism and travel.  I especially appreciate that you used text versions to describe all the various attractions in the article since I am totally blind and use a speech screen reader software program.  This program does not read or recognize the actual pictures or photos and or graphical type characters, but your descriptions in words makes up for this.  I am a resident of North Carolina, and someday hope to visit the area you wrote about and also look forward to reading and exploring your web site mentioned as well...Sincerely Craig B."


www.beercook.com, Copyright © 2009-2002, by Lucy Saunders. All rights reserved. Note copyright of authors and recipe contributors in bylines and prefaces. Fee required for reprints in any commercial media.

Reviewers may quote brief excerpts with attribution and links to page URL. Visitor privacy protected. Yes, I reply to email about beer and food (send text messages without attachments, please!).