Beer at My Table: Recipes, Beer Styles and Food Pairings

A treasury for anyone who loves good food and great beer! Highly recommended. –Midwest Book Review

What better way to master the art of pairing beer with food than by tasting?

Chef and beer sommelier Tonia Wilson provides the information needed to understand how aroma, flavor and texture affect the interactions of beer and food. The book describes 35 different beer styles and pairs each with a seasonal recipe, together with an explanation of why the beer works with the dish. The elegant, yet simple recipes allow you to experience the food alongside the beer, enabling a full appreciation and understanding. In addition to being a great learning tool, Beer at My Table is a beautiful cookbook which encourages a love of beer and recognizes its place at the table.

Some of the beer pairings offered are:

California Common beer with Thai Red Curry Mussels with Coconut Milk

American Pale Ale with Roasted Cod with Mango Pickle

Gluten-Free beer with Seared Halloumi with Lentils, Peaches and Pomegranate

India Pale Ale with Roasted Chicken Tacos with Pineapple Salsa

Brown Ale with Seared Ribeye with Stilton, Sage and Hazelnut Butter

German Pilsner with Cauliflower Soup with Walnut-Parsley Pesto

Imperial Stout with Three-Cheese Toastie with Plum Jam

Belgian Strong Ale with Lobster Risotto with Browned Butter and Roasted Squash.

Some of the breweries featured in the book:

Rochefort from Belgium

Erdinger from Germany

Samuel Smith from England

Founders from USA

Left Field Brewery from Canada

Inveralmond from Scotland

Anchor Brewing from USA

Henderson Brewery from Canada

Koestritzer from Germany

Bosteels from Belgium

Sierra Nevada from USA

Pilsner Urquell from Czech Republic

Orval from Belgium.