Carr, Sandy, The Simon and Schuster Pocket Guide to Cheese (New York: Simon and Schuster, 1981). Ensrud, Barbara, The Pocket Guide to Cheese (New York: Perigee Books, 1981). Jenkins, Steven, Cheese Primer (New York: Workman Publishing, 1996). Excellent work; a must for any cheese library. Timperley, Carol, and Celia Norman, A Gourmet’s Guide to Cheese... View Article
It’s widely assumed that wine and cheese are compatible friends. They’re paired together so routinely that phrases like “the white wine and Brie crowd” can be used to define a social set. But all is not well in this friendship. At least one wine writer has recognized this, according to brew master and gourmand Garrett... View Article
Belhaven Rabbit (serves six) Rabbit cooked in beer at the Boathouse, Ayr, Scotland. St. Andrew’s Ale is brewed by Belhaven. A rich, strong, malty ale is required.
Pub food in England was for years the butt of comedians who told jokes about pub-goers singing “happy birthday” to a 10-year-old cheese sandwich. But there’s been a revolution in pub food in recent years, with even top London chefs accepting the challenge of cooking for a demanding pub audience. Writer Susan Nowak checks out... View Article
If you visit England for a holiday or for the Great British Beer Festival at London Olympia in August, here are a few pubs you might like to try in London and other cities: White Horse Parsons Green, Fulham London (0207 736 2115) Only four tube stops from Olympia, with a wide range of carefully-chosen... View Article
And to see how pub grub has left its disappointing reputation behind, here is a menu from the Fox & Barrel, Cotebrook, Tarporley, Cheshire, Pub of the Year, in a competition run by the Morning Advertiser, newspaper of the pub trade: Starters: Grilled goat’s cheese on plum tomatoes and an onion platter, topped with Parma... View Article
It would be downright un-American to think of barbecue without beer. And we won’t be accused of that. So here is a barbecue primer as the summer season gets underway, with thanks to Randy Moser, a beer writer and BBQ aficionado, who clued us into a few barbecue basics. First of all, barbecue is NOT... View Article
