Book Review

My search for more ways to utilize beer as a recipe ingredient has officially ended – I have found the motherlode, or perhaps the “fatherlode” is more appropriate in this case!  Bonnie Jesseph’s latest cookbook, “MAN Your Grill – Cookin’ and Grillin’ with Beer” covers a broad range of recipes that all include a brew or two, while offering lots of laughs on the side.

When I attempted to put together a menu using beer in every dish, this very personal collection of recipes solved my dilemmas and had something special to contribute to every course.  You’ll find formulas for thirst-quenching concoctions (all including specific brews that provide flavor notes to enhance the other ingredients), tempting appetizers, and main and side dishes to be prepared indoors as well as out on the grill.  

Marinades for meat and chicken, several B-B-Q sauce recipes, and batters for light and crisp deep frying are followed by main course recipes for fish and other seafood as well as beef, lamb and game.  My initial experiment with recipes from the cookbook included Bonnie’s “High Fly” chicken chili – which pretty much disappeared about 5 minutes after our friends ladled it into their bowls.  The spicy (but not firey) chili was complimented beautifully by the rye beer bread on page 175, and when the meal concluded with yummy warm “Cabana Boy” beer cake, we practically had to haul the guests to their cars on stretchers – fortunately not due to inebriation!

Even if you’re not pulling off a themed dinner menu, the multitude of creative ways Bonnie manages to use beer in recipes will keep your diners beyond happy, and when folks offer to bring something to the feast, its simple – just have everyone bring beer and you’ll have beverages as well as food flavoring in one easy-to-handle 6 pack!