Real Beer and Good Eats: The Rebirth of America's Beer and Food Traditions

The authors provide a remarkable history of beer in America, from colonial times to as current as the printing of the book. Much of the book involves regional (i.e., Northeast, Midwest, Northwest) stories commonly of 10-12 pages, followed by at least 20-30 recipes from the region that pair especially well with beer.The quality and diversity of recipes provided is incredible, and any recipe I've made has received rave reviews. Following are some of the items that really stood out -- Beer Rocks (a family favorite), Wisconsin Cheese and Beer Soup, Onion Bread, Beer and Horseradish Mustard, Fresh Beer Sausage, New Orleans Hot Pot, Basic Brine for Seafood, Smoked Fish, Caponata, Porter Pot Roast, Barbecued Shrimp, Liptauer Cheese, Pennsylvania Dutch Stuffed Onions, Bainbridge Island Smoked Fish Chowder, Smoked Trout Pate, Soft Pretzels (recipe has a misprint -- use 1 1/2 cups milk, not 1/2), and Onion Rings (the best I've ever made at home). I could go on ...Real Beer and Good Eats was the first cookbook I purchased and I've had it now for over 7 years. Since then, I've accumulated 50+ cookbooks and 100+ cooking magazines. I can honestly say that this book is one of the few that I find myself returning to again and again for solid recipes and cooking ideas. It has proven to be a lasting classic, and I wish it were back in print so I could give it to more people as a gift.

I've had this book on my shelf for several years and find myself turning to it not just for recipes, but for general information about the many styles of beer outlines in its pages. The recipes are easy to follow and the ones I've tried have been delicous. I particularly like the Beer and Horseradish Mustard, try it with brats or their recipe for soft pretzels. I wish I had more time to cook so I could explore more recipes.