Culinary respect for Beer? Here’s The Book…
It’s never too late to review and recommend a good book. Although “The Brewmaster’s Table” (HarperCollins) was published in 2003, it has become a classic. You may have seen the book’s author, Garrett Oliver, on the Food Network; or you may have quaffed down one of his Brooklyn Brewery beers where he is brewmaster.
Garrett Oliver has been the foremost catalyst in beer’s modern culinary revolution. A self described bon-vivant, Oliver is one of the more flamboyant brewers and spokesman on the American craft beer scene.
He begins the book with a description of the brewing process, with an emphasis on the ingredients that make-up the complex flavors in beer. The latter point is very important because Oliver uses this as the underlying methodology for properly pairing beer and food.
Oliver has been known to openly challenge some of the country’s foremost wine sommeliers to food pairing “throw-downs.” He has also boldly proclaimed beer’s superiority to wine, when it comes to the subject of pairing with food. His influence cannot go unnoticed. Chefs such as Mario Batali and Bobby Flay have made great efforts to improve the beer selections at their restaurants. Because of him, many leading chefs have also accepted the reality of the wide range of complex flavors that beer can offer.
“The Brewmaster’s Table” is a great handbook for exploring the art of beer/food pairing. The book also features a complete and concise review of the major beer styles of the world, along with very enjoyable photos. It is not a cookbook. In fact, there is not one recipe within its 372 pages.
Every beer-geek or foodie should have this book…
