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So, hopefully you have your hands on a copy of the new book by now and are enjoying it thoroughly.
However, I have always tried to be honest and, as I literally write it in the book, I have to ‘fess up that there are a couple of errors in there. These things happen (especially when you are trying to sign off proofs when you’re on the other side of the world) and they are being corrected for the next version but I still feel it’s important to be honest about these things - and I’m sure as I look more and more I’ll find other little flaws and will include them here as I go. Anyway, before I run the risk of sounding like I’m excusing rather than correcting, I shall crack on with the two big ones I’ve spotted so far (although I’m sure the beer-savvy amongst you have already picked these up!). Pg 54-55 Red Onion & Fruit Lambic Quick Pickle The beers on pg 54 for this recipe are incorrect - if you refer to the beers on pg 89 or 184 for the cranberries or use any other sour berry fruit beer you’ll be in a good place for this recipe... and whilst we are speaking of pg 89... Pg 89 Quick Chocolate Pots with Kriek Cranberries The beers listed in cook do not match the style listed in the ingredients (which should read spiced, imperial or barrel-aged stout) if you reference the beers on pg 184 or 204 you’ll be in the right area.
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 So, you know all those pictures of food and beer I post on social media that make you all hungry? Well, I’ve gone and done a thing with it all...
The Beer Kitchen: the art & science of cooking, & pairing, with beer has been a long time in the making in my head (and tummy) but it’s only just become a reality and I am utterly overwhelmed with how many people are looking forward to it and, very importantly, the support my publishing company Hardie Grant UK has given me during its creation. As many of you may know, I have a huge passion for beer and food matching, but I also love cooking with beer and hate bad science, so I’ve combined all those things to create a book that I sincerely hope will become spattered with grease, smeared with chocolate and get generally battered (but hopefully not deep fried!) through use. I believe there’ll be something for nearly everyone in there, and I’ve tried to keep it really accessible by breaking it down into four different sections: So Simple, Some Effort, Show Off and Say Cheese. Inside you’ll find a wide range of options from dishes for dedicated carnivores, to vegetarian & vegan recipes, to sweet toothed temptations and some more refined dishes, that take beer beyond the dull and cliched ‘dude food’ arena. Out in October, you can pre-order it here https://tinyurl.com/y76nneoz, and thank you all for all your drool emojis, finger wags, requests for home delivery and just being so supportive of me over the years and I hope this doesn’t let you down. I also want to add a huge thanks to my editor Kajal Mistry, photographer Patricia Niven, designers Not On Sunday and food stylist and hand holder Kathy Kordalis 😘 |