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Book Cookies & Beer: Bake, Pair, Enjoy

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Cookies & Beer: Bake, Pair, Enjoy

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    Available in PDF - DJVU Format | Cookies & Beer: Bake, Pair, Enjoy.pdf | Language: ENGLISH
    Jonathan Bender(Author)

    Book details


Whether you're a baker or a drinker with a baking problem, these pages will provide a series of guideposts for how to put together forty rockin' cookies--collected from celebrated chefs, bakers, and bakeries across the country--with craft beer. The information provides the building blocks for then experimenting with your own cookie and beer combinations.

Each cookie, like Steven Satterfield's Chocolate-Almond, Coconut Macaroons, gets is own specific beer (Avery's Brewery Company's The Reverend) as well as a general style pairing (a quadrupel). Along the way, Cookies & Beerwill teach you how to make your own beer syrup for beer milkshakes, make it a night of Girl Scout cookies and beer, and even how to acquire and bake with spent grain (the by-product of beer brewing). And in the end, when you're ready for it, eight cookie recipes actually made with beer and devised by some of the vanguard craft breweries in the United States, are waiting to be baked. This is Cookies & Beer. And you, are about to be popular.

Jonathan Bender brings together two of my favorite subjects--cookies and beer--by weaving together thoughtful and witty stories and anecdotes with honest-to-goodness great recipes from some of the best bakers in the country. Now excuse me while I go and make another batch of these Chocolate Oatmeal Ale Cookies.  (Co-author of Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery, Erin Patinkin)Beer drinkers and cookie lovers unite! This is a collection of some seriously mouth watering recipes that are taken to the next level by the perfect beer pairing. From Mexican Hot Chocolate Cookies complimented by smoked porter to beer syrup milkshakes, this book is a delicious celebration of Bender's love for all things baked and brewed. (Co-author of Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery, Agatha Kulaga)

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Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
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Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 144 pages
  • Jonathan Bender(Author)
  • Andrews McMeel Publishing (22 Oct. 2015)
  • English
  • 2
  • Food & Drink

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Review Text

  • By Rosemary Standeven on 22 October 2015

    I received this copy from the publisher via NetGalley in exchange for an honest reviewAs the author says at the start: “this is a big, silly, wonderful idea”. You may try to snigger and dismiss this book, but just look at some of the recipes, and, like me, you will be won over. Primarily, this is a great biscuit (cookie) cookbook. And if you happen to like beer too, then it you get an added bonus. There is something for everyone in this book – even for teetotallers.Each recipe is paired with a particular American beer. But don’t panic if you don’t have a source of American craft beers on your doorstep, because the recipe also gives a description of the type of beer required, so you can always find a suitable substitute if you wish.However, most of the time, I just baked (and ate) the biscuits, and left the beer alone. There were two biscuits though I did try to pair up with beer: the Man Bars and the Rich Butter Cookies with Fennel Seed and Sea Salt. The Man Bars just shouldn’t work. Ingredients include stout, bacon and crushed Kettle Chips (crisps) – really, really silly, but they tasted wonderful and had a lovely crispy texture on top, and soft in the middle. The Rich Butter Cookies we smuggled into the local pub, as my husband had noticed that they sold beer by the suggested brewery. Unfortunately, they didn’t have the right one, but we surreptitiously nibbled the biscuits with glasses of three other beers from that brewery. Not sure that the beers add a lot to the biscuits, but it is fun trying.So far I have baked six different cookies from the book, and have a lot more planned. But I need a break now as my waist-line is expanding too fast. In the tasting I have had to rope in my husband, the neighbours, the cleaner, and my mother-in-law as the volume of biscuits produced was too large. All the recipes seem to make more than they state. Luckily, you can freeze the dough for some of them, for use at a later date. All the tasters have been very assiduous in giving feedback. My 8 year old neighbour even wrote me her own review on the Vanilla Basil Shortie (reproduced verbatim): “it was crumbely, sweet and delicous and the basil and butter cream it tasted delicious the butter cream was the best!”. Her parents and I disagreed with her about the butter cream – we found it too sweet, and thought the shortbread (lovely taste of basil) would have been perfect without it.Actually, many of the recipes I tried would have been excessively sweet (for me) if I hadn’t decreased the amount of sugar I put in. Luckily, tinkering with the sugar content did not seem to damage the biscuits. The recipes are easy and readily adaptable. When I next make the Chai Spice biscuits, I probably won’t cover the dough in extra brown sugar before baking, as well as having reduced the sugar content in the dough. The Olive Oil Almond Biscotti biscuits were perfect as the recipe stood.I have learned to take note of the spacing given for the biscuits on the baking tray. My first batch of Oatmeal Cookies with Chocolate and Cranberries covered the entire tray in one seamless sheet. I took the second batch (nice thin, crisp circles) over to the neighbours (other side) for dessert, and they went down a real treat.All measurements in the recipes are American, but there is a convenient page of metric conversions and equivalents at the back.The book doesn’t just provide scrumptious recipes, it is also a great read. The biscuit descriptions are almost poetic: the Vanilla Basil Shortie “tastes like you trapped spring in a cookie”. “The salty first bite (of the Valrhona Chocolate Chip Cookie) opens the door for the dark chocolate, and the two find each other in the chewy center”. The Rich Butter Cookies with Fennel Seeds are “what grown-up princesses serve at tea parties”. The Mocha Chocolate Cake Cookie “is what bubble bath commercials have always promised: rich, deep and sensual”The book ends with a “Dear John” letter to milk: “Beer and I are going public with what we have. ... We just can’t be exclusive anymore.”I had promised my husband that I wouldn’t buy any more cookbooks (no room!), but I am afraid I really need a hard copy of this one. The recipes I have tried, will be done again (and again), and there are so many more pleading for tasting.


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