By Jacquelyn Dodd

Rework your dishes with the super style of craft beer! The Craft Beer Cookbook doesn't imagine you want to wait till 5 o'clock to pop the cap off of a top quality beer. From smooth beef chops marinated in a daring and citrusy IPA to apple fritters drizzled with an amber ale caramel sauce, the recipes during this ebook aren't in simple terms scrumptious, yet in addition they trap the advanced notes and flavors of a wonderfully balanced brew. packed with a various number of forms, every one dish transforms daily fare into top-shelf plates which are certain to fulfill even the main discerning fan of craft beers.

A toast to the world's most interesting brews, this cookbook highlights encouraged dishes like:
• Sausage and faded ale frittata
• Roasted mushroom and brown ale soup
• Salmon with dijon beer cream sauce over drunken couscous
• Slow-roasted maple stout child again red meat ribs
• Chocolate stout cake with chocolate raspberry ganache and whipped cream

Complete with a hundred resourceful craft beer recipes and dozens of four-color pictures, The Craft Beer Cookbook indicates you ways to include your real love--beer!--into each meal.

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Extra info for The Craft Beer Cookbook: From IPAs and Bocks to Pilsners and Porters, 100 Artisanal Recipes for Cooking with Beer

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6. Reheat the oil over low heat and cook until the pork belly is golden brown. 7. Remove and drain well. Slice and serve. 300 g (11 oz) sweet potato flour 1 litre (32 fl oz / 4 cups) cooking oil Seasoning 4 Tbsp red vinasse (red wine lees) 1 Tbsp light soy sauce 1 Tbsp rice wine 1 tsp sugar Note: This method of cooking the pork, by heating up the oil, then turning off the heat and cooking over low heat will ensure that the meat is cooked from the inside out. indd 50 17/4/14 2:57 PM FRIED PORK CHOPS Serves 4 This is a simple and quick recipe for the all-time favourite dish of pork chops.

5. When the dough has risen, cut it into 70 g (21/2 oz) portions. Form each portion into a ball. On a lightly floured work surface, flatten each ball into an oval using a rolling pin. 6. Brush some oil over the flattened dough and drape each piece over the rolling pin to set the shape of the dough. 7. Place the dough into a large steamer and steam over high heat for 8–10 minutes. When done, the buns should spring back when lightly pressed with a finger. 8. Mix the peanut powder with some sugar.

4. Heat 1 Tbsp oil in a stockpot. Add the spring onions, garlic and chilli and stir-fry until fragrant. 5. Add the browned pork belly and water, followed by the seasoning. Bring to a boil, then simmer over low heat for 2 hours. 6. Arrange the bamboo shoot on a serving plate. Top with the pork belly and drizzle with sauce. Garnish with coriander and serve. indd 45 17/4/14 2:57 PM BRAISED PORK HOCK Serves 5 Pork hock is a favourite with the Taiwanese, with the added benefit of the collagen being good for the skin.

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