Beer Cheese Book
«Get some pretzel rods and mix up a batch of beer cheese using the recipes in this book; then sit down and savor Pirnia's good-humored voice as she embarks on a gonzo-style road trip through beer cheese country, sampling the often garlicky, spicy spreads and interviewing the folks who make and serve it at pubs, restaurants, and festivals."" - Wes Berry, aka the Hungry Professor, author of The Kentucky Barbecue Book
""Pirnia's book provides a historical and modern look at a unique central Kentucky food. Any book that gives a nod to what I like to call the 'micro-cuisine' of Kentucky makes the food of our state shine even more."" - Maggie Green, author of The Kentucky Fresh Cookbook and Tasting Kentucky: Favorite Recipes from the Bluegrass State»
The ingredients are simple -- beer, cheese, and spices -- and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and restaurants throughout the South and Midwest. Les mer
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Detaljer
- Forlag
- The University Press of Kentucky
- Innbinding
- Innbundet
- Språk
- Engelsk
- ISBN
- 9780813174662
- Utgivelsesår
- 2017
- Format
- 17 x 17 cm
Anmeldelser
«Get some pretzel rods and mix up a batch of beer cheese using the recipes in this book; then sit down and savor Pirnia's good-humored voice as she embarks on a gonzo-style road trip through beer cheese country, sampling the often garlicky, spicy spreads and interviewing the folks who make and serve it at pubs, restaurants, and festivals."" - Wes Berry, aka the Hungry Professor, author of The Kentucky Barbecue Book
""Pirnia's book provides a historical and modern look at a unique central Kentucky food. Any book that gives a nod to what I like to call the 'micro-cuisine' of Kentucky makes the food of our state shine even more."" - Maggie Green, author of The Kentucky Fresh Cookbook and Tasting Kentucky: Favorite Recipes from the Bluegrass State»