The Brewmaster's Table
Autor Garrett Oliveren Limba Engleză Paperback – 3 mai 2005
Ne-a atras atenția, încă de la primele pagini, abordarea aproape curatorială a lui Garrett Oliver, care refuză să trateze berea ca pe o simplă băutură de sete, ridicând-o la rangul de partener egal al vinului în experiența gastronomică. Stilul său îmbină rigoarea tehnică a unui maestru berar cu pasiunea unui epicurian, transformând The Brewmaster's Table într-un manifest pentru „berea adevărată”. Credem că forța acestui volum rezidă în capacitatea autorului de a demonta mitul conform căruia berea este destinată doar preparatelor de tip fast-food, demonstrând cum un Pilsner sau o bere de grâu belgiană pot potența aromele complexe ale unui risotto sau ale unui desert cu ciocolată neagră.
Notăm cu interes structura narativă care ne poartă prin istoria și procesul de fabricație al celor peste 50 de stiluri analizate. Pe aceeași linie cu Beer A Tasting Course de Mark Dredge, The Brewmaster's Table oferă o educație a palatului, dar cu un accent mult mai pronunțat pe integrarea berii în meniuri de fine dining și pe contextul cultural al fiecărui stil. Dacă în The Oxford Companion to Beer, Garrett Oliver oferea o resursă enciclopedică vastă, aici el alege o perspectivă mai personală și mai aplicată, axată pe plăcerea senzorială a mesei.
Experiența de lectură este fluidă, susținută de fotografiile lui Denton Tillman care surprind spiritul berăriilor europene și americane. Volumul nu se limitează la teorie; este un ghid practic care ne învață cum să „citim” o bere și cum să îi găsim perechea ideală în farfurie, fie că suntem acasă sau într-un restaurant de patru stele. Este, fără îndoială, lucrarea care a redefinit statutul berii artizanale în literatura culinară modernă.
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Specificații
ISBN-10: 0060005718
Pagini: 384
Dimensiuni: 184 x 231 x 35 mm
Greutate: 1.18 kg
Ediția:Reprint
Editura: Harpercollins
De ce să citești această carte
Recomandăm această carte oricărui pasionat de gastronomie care dorește să exploreze noi dimensiuni ale gustului. Veți câștiga nu doar cunoștințe tehnice despre fabricarea berii, ci și abilitatea practică de a asocia peste 50 de stiluri de bere cu preparate culinare diverse. Este investiția ideală pentru cineva care vrea să transforme o cină obișnuită într-o experiență memorabilă, ghidat de unul dintre cei mai respectați maeștri berari din lume.
Despre autor
Garrett Oliver este Maestrul Berar al celebrei Brooklyn Brewery din New York și una dintre cele mai influente figuri din lumea berii artizanale globale. Recunoscut de revista Gourmet ca un „alchimist talentat”, el abordează fabricarea berii cu precizia și creativitatea unui chef de elită. Pe lângă rolul său de producător, Oliver este un autor prolific, coordonând lucrări fundamentale precum The Oxford Companion to Beer și contribuind la documentarea istoriei culinare a New York-ului în Savoring Gotham. Cariera sa este dedicată educării publicului cu privire la complexitatea berii, fiind un pionier al pairing-ului între bere și mâncare.
Descriere scurtă
Garrett Oliver, award-winning Brewmaster and Vice President of Production of the Brooklyn Brewery, recognized by Gourmet Magazine as a “passionate epicure and talented alchemist”, reveals the full spectrum of flavors contained in the more than 50 distinct styles of beer from around the world.
Most importantly, he shows how beer, which is far more versatile than wine, intensifies flavors when it’s appropriately paired with foods to create a dining experience most people have never imagined. Garrett, along with photographer Denton Tillman, traveled throughout Europe visiting fellow brewmasters to trace the beers of the world to their sources. Back in the States, he met with the star chefs he has advised about beer. The resulting book is a motherload of information, lushly illustrated with Tillman’s gorgeous photographs of the world’s best beers and the breweries that produce them. Above all, THE BREWMASTER’S TABLE is a new way of thinking about beer – one that will bring this under-appreciated brew to the status it deserves.
Whether it’s a Belgian wheat beer with a simple salad, a Brooklyn Pilsner to wash down spicy tacos, a pale ale alongside a porcini risotto with foie gras, or even a Framboise to accompany a dark chocolate brownie, beer is the perfect complement to any dining experience, at home in front of the TV or in a four-star restaurant.
He explains how beer is made, shows you its fascinating history, and then leads you through the amazing range of flavors displayed by the dozens of distinct styles of beer from around the world. Finally, he suggests beer pairings that will please your tastebuds and blow your mind. Whether you’re a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.
Textul de pe ultima copertă
In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts an insider's tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods, creating brilliant matches most people have never imagined: a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, even a fruity framboise to accompany a slice of chocolate truffle cake. Whether you're a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.
Recenzii
“Preached by the poet warrior of real beer and real food… The Brewmaster’s Table [is] a feisty and erudite tome.” — Atlanta Journal-Constitution
“A scholarly and readable book.” — Los Angeles Times
“The best and most important book ever written on the subject of pairing food and beer..” — Bob Townsend, Atlanta Journal-Constitution
Notă biografică
After years of amateur brewing inspired by beers he had encountered during a year in England, Garrett Oliver began brewing professionally at Manhattan Brewing Company in 1989. He was appointed Brewmaster there in 1993. He soon became widely known both here and abroad for his flavorful interpretations of traditional brewing styles and as an avid and entertaining lecturer and writer on the subject of fine beer. Garrett has hosted hundreds of beer tastings and dinners, writes regularly for beer and food-related periodicals, and is internationally recognized as an expert on traditional beer styles and their affinity with fine food.
In 1994, Oliver joined The Brooklyn Brewery as Brewmaster and partner. Many of his beers have won national and international awards. He has also served as a judge for the Professional Panel Blind Tasting of the Great American Beer Festival for eleven years, has judged the prestigious Great British Beer Festival competition five times, and the Beverage Industry International Awards twice.
Oliver has hosted tastings and talks for numerous cultural institutions, including the Smithsonian, MassMOCA, and The Jewish Museum. In the United States, Garrett has made numerous radio and television appearances as a spokesman for craft brewing, including segments on NPR, CNN, ABC, PBS, MSNBC, The History Channel, Food Network's "Emeril Live, and CBS' Martha Stewart Living.
Garrett has hosted beer tastings and dinners at many fine restaurants, cooking schools, and food events including dinners at James Beard House, Oceana, The Waldorf-Astoria, the Slow Food Cheese Festival and Salone del Gusto in Piemonte, Italy, The Association of Westchester Country Club Chefs, The American Institute of Wine and Food, The Culinary Institute of America, the Sommelier Society of America, The French Culinary Institute, and Peter Kump's New York Cooking School (now ICE), and the London BAR show. He is a member of the Board of Directors of Slow Food, USA.
Garrett's first book, The Good Beer Book, co-written with Timothy Harper, was published in 1997. Oliver is a graduate of Boston University, and holds a degree in Broadcasting and Film. He is the recipient of the 1998 Russell Schehrer Award for Innovation and Excellence in Brewing, granted by the Institute for Brewing Studies. It is the highest award given within the United States brewing profession.