In a mass beer market overrun with lagers, Guinness has long stood out as a dark anomaly. Among a sea of fizzy yellow beers, the globally-recognized stout offers distinctly different notes of chocolate and coffee. Now, Guinness is showing fans how to utilize the brew’s flavors in the kitchen, releasing the brand’s first full-length cookbook.
Released today, The Official Guinness Cookbook published by Insight Editions is a 144-page tome fittingly penned by Caroline Hennessy, chair of the Irish Food Writers’ Guild and the co-author of Sláinte: The Complete Guide to Irish Craft Beer and Cider.
“From a savory Braised Short Rib recipe to a Creamy Mint Cocktail to a homey Chocolate Potato Cake, this comprehensive book includes over sixty recipes for dishes that feature or pair with the stouts and lagers of the Guinness brewery,” the official description explains. [For the record, the cover says “over 70 recipes,” so you can probably assume that’s a more accurate number.] Beyond the brewery’s classic Guinness Draught, the book also features recipes working with the brand’s Extra Stout, Foreign Extra Stout, and even more modern Guinness creations like the American-made Baltimore Blonde.
At over 260 years old, Guinness is also one of the world’s older breweries, and so as probably should be expected, the new cookbook features a bit of history including photos, facts, and stories that add up to a so-called “virtual visit.” Meanwhile, on the foodie side, the book also promises “stunning food photography, recipe modifications, and suggested menus for festive occasions from gatherings to special events.” So as a whole, the book should appeal to both hardcore home cooks as well as Guinness fans looking for something to flip through while they down one of their favorite beers.
The hardcover edition — which is currently all that is available — has a suggested retail price of $29.99 (though Amazon currently has it listed for $26.99). But you’ll probably have to invest substantially more to pick up all the beers necessary to truly enjoy the full scope of the book.
Source: Food and Wine