Aaaahhhh....The ancient beauty of Chiang Mai....it’s many temples, ruins, night markets, food and beer...Beer? Yes, I said it right. Thailand is famous for its many handcrafted brews as well as commercial brews like the well-known Chang Beer. Pertaining to this, I have just the book review to share with you bookworms and tipplers alike.
When we think of beer, we generally think of bitter or lager, and yet there is a diversity of styles and flavours out there to enable a regular customer never to repeat the same experience twice. What’s more these beers are classic recipes in their own right – lovingly created by people with a passion for flavour and a zest for life. It is no coincidence, or falsehood then, that beer is a natural accompaniment and ingredient, to all manner of foods, particularly where the produce shares the same artisan values as the beer.
The opening sections of this book introduce these beers and flavour matching principles and ideas in a quick, easy and entertaining way. This book is about pleasure, not study and pain. It is also this approach to food and beer that has inspired the recipes themselves.
This book is occasion-based because cooking at home is more about the event – friends, family; a sense of fun, the circumstances that surround the eating experience.
Right folks. It’s time for me to grab some chow for dinner and to wash it all down in this humid heat, maybe I should grab myself an India pale ale. Any other suggestions readers?
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