Combing art and science in new beer recipe book

A new book by the award-winning writer, Melissa Cole, features over 70 recipes using beer as an ingredient.

In the The Beer Kitchen Melissa has combined two of her greatest passions: great brews and delicious food combining the art and science of cooking and pairing food with beer.

The book offers ideas for simple dips, chutneys and pickles to show-off roasts, classic pies and inventive desserts, by combining an instinctive and scientific approach to cooking with beer.

Readers can feast on the exquisite Beer-brined Pork Chops with Blue Cheese Polenta, the perfect Sunday lunch of Ale Roast Goose with Double Red Cabbage, or for a light but tasty snack try the creamy Celeriac Croquettes with Hefeweizen Sauce.

The Beer Kitchen is the first cookbook that specifies a style of beer – and even a few different brands – from the supermarket shelves. It has multiple vegetarian and vegan options, thorough advice on tasting notes and a whole section dedicated to cheese, plus all the science on obtaining optimum flavour.