About Salut! The Quebec Microbrewery Beer Cookbook

Raymond Beauchemin has created and gathered together recipes that use real Quebec beers as a main ingredient. Quebec's exciting microbrewery beers are used in such tasty dishes as Apricot Chicken Pilaf with Almonds, Kick-Ass Mussels, Red Line Chili, Scallops with Couscous, Trout Roulade with Asparagus, Pork Roll with Apple, Cheddar and Ale Cheesecake, and Chocolate Stout Mousse.

An easy-to-follow Substitution Chart lists artisanal beers from across Canada and the United States that can be used where Quebec beers are not available and a Menu Planner and a chapter on Serving and Pairing beer provide suggestions for enjoying uniquely flavorful beers with great food.

Beauchemin also presents the colorful story of brewing in Quebec. He describes the first serious attempts to brew beer in Canada by the Recollet missionaries who accompanied Samuel de Champlain in 1612 and chronicles the advent of microbreweries and brewpubs in the mid-1980s.

As much as this book is about Quebec beer, food, and history, it is also about imagination. For that we raise a glass. Salut!

Table of Contents

*Invocation and Dedication
*Preface
*On Chemistry, Nutrition, Moulds and Other Sundries
*Top Notes
*Styles of Beer in Quebec
*Substitution Chart
*Serving Beer, Pairing Beer
*Menu planner
*Recipes
--->Starters
--->Soups
--->Salads and Sides
--->Main Dishes
--->Pasta
--->Poultry and Eggs
--->Savoury Meats
--->Stews and Chilis
--->Fish and Seafood
--->From the Bread Oven and Griddle
--->Desserts
*Cheese and Beer: How Natural
*Drinks
*A History, Comprehensive and Containing Certain Facts and Subjectivities, of Beer and Brewing in the Province of Quebec, From the Landing of Cartier to the Advent of Microbreweries
*Passion
*The Lees
*Websites
*Bibliography
*Acknowledgements
*Index

Raymond Beauchemin has written about Quebec's microbrewery scene for The Gazette in Montreal since 1993. He is a recipient of the Quill & Tankard Prize for Food Writing from the North American Guild of Beer Writers.

CAN $18.95 / US $14.95
ISBN 1-55065-155-2
6 x 9 / paperback / 192 pages

Click here for ordering information.



Salut! Homepage		ABOUT THE BOOK Raymond Beauchemin has created and gathered together recipes that use real Quebec beers as a main ingredient. Quebec's exciting microbrewery beers are used in such tasty dishes as Apricot Chicken Pilaf with Almonds, Kick-Ass Mussels, Red Line Chili, Scallops with Couscous, Trout Roulade with Asparagus, Pork Roll with Apple, Cheddar and Ale Cheesecake, and Chocolate Stout Mousse. An easy-to-follow Substitution Chart lists artisanal beers from across Canada and the United States that can be used where Quebec beers are not available and a Menu Planner and a chapter on Serving and Pairing beer provide suggestions for enjoying uniquely flavorful beers with great food. Beauchemin also presents the colorful story of brewing in Quebec. He describes the first serious attempts to brew beer in Canada by the Recollet missionaries who accompanied Samuel de Champlain in 1612 and chronicles the advent of microbreweries and brewpubs in the mid-1980s. As much as this book is about Quebec beer, food, and history, it is also about imagination. For that we raise a glass. Salut! Table of Contents Invocation and Dedication Preface On Chemistry, Nutrition, Moulds and Other Sundries Top Notes Styles of Beer in Quebec Substitution Chart Serving Beer, Pairing Beer Menu planner Recipes --->Starters --->Soups --->Salads and Sides --->Main Dishes --->Pasta --->Poultry and Eggs --->Savoury Meats --->Stews and Chilis --->Fish and Seafood --->From the Bread Oven and Griddle --->Desserts Cheese and Beer: How Natural Drinks A History, Comprehensive and Containing Certain Facts and Subjectivities, of Beer and Brewing in the Province of Quebec, From the Landing of Cartier to the Advent of Microbreweries Passion The Lees Websites Bibliography Acknowledgements Index Raymond Beauchemin has written about Quebec's microbrewery scene for The Gazette in Montreal since 1993. He is a recipient of the Quill & Tankard Prize for Food Writing from the North American Guild of Beer Writers. CAN $18.95 / US $14.95 ISBN 1-55065-155-2 6 x 9 / paperback / 192 pages Click here for ordering information.
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