The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food

by Garrett Oliver

Book Overview

Winner of the International Association of Culinary Professionals' Award for Best Cookbook in the Wine, Beer or Spirits category. Garrett Oliver, award-winning Brewmaster and Vice President of... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0060005718
• ISBN13: 9780060005719
• Release Date: May 2005
• Publisher: Ecco Press
• Length: 384 Pages
• Weight: 2.70 lbs.
• Dimensions: 1.3" x 7.4" x 9.0"

Customer Reviews

Read this book !

The content of the book deserves all the accolades that other reviewers have heaped upon it, so I won't repeat what has already been said. Garret Oliver's passion for beer and food is evident from the first paragraph. The prose is at once zealous, lighthearted, and entertaining, and his enthusiasm is infectious. Once opening the book, one can't help but consider what beer to accompany the next meal or snack, to the point of planning menus for the whole week. A delightful must-read for anyone looking to improve their culinary life; also an invaluable resource to any restauranteur, chef, sommelier, caterer, gourmet food or beer retailer.

Dispelling the Image of Beer as "Cheap Fizz"

Before Garrett Oliver visited our wine/beer shop, I hadn't read a word of this book. Now, I can't put it down. It was obvious, during his hour-and-a-half visit/tasting that he was a wizard. Grabbing various cheeses and beers from our shelves, seemingly on a whim, I wondered what he was up to. But tasting Ommegang's Three Philosophers Quadrupel alongside the ubiquitous Humboldt Fog; tasting Dupont's Miel with a sheepsmilk beauty; tasting Garrett's own Brooklyn Monster Barleywine alongside a stinky Stilton, it made us all realize that this guy was the brew master. After that, I opened his book, and my world was changed forever. Food, which I had always tried to pair with wine, was transformed into a whole new experience. And the rows of weird-looking bottles that I used to simply stare at for hours during a slow shift at the store, now made sense. Who knew that the $5.50 Le Coq Imperial Double Stout was a "world classic"? Garrett did. Who knew that the $3.79 Schneider Wiess was a "tour de force"? Garrett did. His book is at once a recipe for a culinary celebration, and an encylopedia of beer styles and producers. The simple organization of the book is perfect! He starts with the chapter: Wheat Beer, for example. Then, within that chapter, he addresses different styles and regions-for example, German weissbeer. That section is then divided into 3 parts: a history of the style and an explanation of the beer itself; pairing that beer with food; and, notable producers of that style. This simple yet intelligent organization lends to a broad base of interest and knowledge within each chapter. Garrett doesn't get too technical, but he doesn't dumb it down either. There always seems to be a real passion flowing over the pages, and he is not shy about letting this passion show like a neon sign. Of course, he harbors a bit of arrogance over wine when it comes to pairing beer with food. However, the more I test out his suggested pairings, the more I realize that his arrogance is pure genius. The extent to which he has "researched" food pairings (groaning work, to be sure...) is simply amazing. With any given beer style, he will list ten or twenty different dishes or styles with which to pair that beer. I also enjoy his ability to invoke the essence of "place", as it relates to the beer experience. He writes of an experience in amsterdam, watching the barges, drinking beer with his salmon, and enjoying the moment. He recalls the homely atmosphere of London beerpubs with fondness. He describes the musty, cobweb-filled Belgium lambic houses in great detail. And somehow, he manages to never drift too far on a tangent, and always pulls whatever experiences he has had back to history and the beer itself. The amount of knowledge in this book is astounding. His food pairings are exquisite (though sometimes, I think he is a bit too generous). The historical information is both interesting and helpful in understanding the beer and its roots. And his introduction and de

Excellent book with wide appeal

This book is a good introduction to craft beer for newbies, and a good source of information for connoisseurs as well. It surveys the major beer styles, and discusses the best food pairings for each, teaching skills that help the reader decide what beer to pair with which food.Wisely, Oliver omits the technical descriptions of beer styles and focuses on what they taste like. For homebrewers and beer geeks (hey, I'm one myself), discussions of IBUs and original gravities are great, but they can turn off people who are just interested in drinking good beer and in expanding their beer horizons. And this book is as much about spreading the good word about craft beer as it is about appealing to those who already love it. However, there is enough information about history and brewing to appeal to the most advanced brewer. Indeed, Oliver does a good job at keeping it breezy and accessible without being pedantic or "dumbing down" the material.The appendix at the end provides a list of suggested beer and food pairings. It is useful and provides a quick reference that you can consult before heading out to the store.If you have any interest in craft beer and good food, you will enjoy this book.

Serious writing about beer

As a fan of beer it is disappointing to go into a book store and see dozens of intelligent books about wine and then look at the beer books. There are several good books on homebrewing, recipes, and styles. However, this book looks seriously at beer and food. Sure there is some background information and history of beer. Mostly it lists many of the beers and what they pair well with. It is the kind of book needed to take beer more seriously. Part One: The Basics 1. What is Beer? 2. A Brief History of Beer 3. Principles of Matching Beer with FoodPart Two: Brewing Traditions 4. Lambic 5. Wheat Beer 6. The British Ale Tradition 7. The Belgian Ale Tradition 8. The Czech-German Lager Tradition 9. New Traditions - American Craft Brewing10. Unique SpecialtiesPart Three: The Last Word Glassware, Temperature, Storage, and Service Beer with Food: A Reference Chart IndexTypically each style is talked about in general then a bunch of brewers are covered including food pairings. Garrett mentions in his foreward that a bunch of recipes from a who's who listing of chefs were left out of this edition. I look forward to another book with recipes. There are nice color pictures in this book too.