Beer and Food
An American History

Documenting the parallel development of the brewing industry with that of American cookery, this book traces ale's influence on recipes in America's early history, the introduction of lager beer in 19th century, use of malt extract during Prohibition, and the advent of craft beer.

The timeless combination of America's favorite frothy beverage, with its solid gastronomic counterparts, is the focus of this culinary chronicle. Documenting the parallel development of the brewing industry with that of American cookery, this exhaustive history traces ale's influence on recipes in America's early history, the introduction of lager beer in the 19th century, the use of malt extract during Prohibition, and the recent advent of craft beer. The more than 60 beer-related recipes encourage chefs to experience the bliss of wild salmon grilled on cedar planks or brownies washed down with a creamy stout.

1600s -- American Colonial Beer
1700s -- Beer Goes All-American
American Beer Meets American Food
Lager Beer
Food Recipes Using Ale and Lager beers, 1840-1920
National Prohibition
Repeal and the Rehabilitation of American Beer
Food Recipes of the Repeal Era and Beyond
The Winding Road of Post-War Beer and Food
American Craft Beer and Food
Recipe Index
Subject Index.