According to the introduction to The Official Guinness Cookbook the iconic stout has been around for over 250 years, and chances are folks have been cooking with Guinness for nearly just as long. There’s validity to the notion it should not have taken this long for the brewery to furnish an official cookbook: a quick search through ISBN codes provides plenty of Irish cookbooks and books on Guinness history, but nothing in between.
Caroline Hennessy, the author of 2014’s equally enjoyable Sláinte: The Complete Guide to Irish Craft Beer and Cider, does a masterful job balancing the informative and entertaining, providing an excellent overview of the brewery’s history and basic techniques before diving deep into an assortment of appetizers, sides, entrees, and desserts showcasing the beer’s versatility in accentuating different cuisines. Hennessy switches from comfort food to contemporary dishes with ease while keeping things simple for even the most basic of cooks.
If there’s one drawback, it can be found in the call for various types of Guinness, rather than having the classic, standard Guinness engaging with all recipes. Having to purchase Hop House 13 Lager or Baltimore Blonde beer feels counterintuitive to reader expectations. However, I am more than certain that the Cocoa-Dusted Extra Stout Truffles now planned for my St. Patrick’s celebrations will make up for this matter in good form.
Tip: for the most effective results, be sure to have a pint open at the ready while cooking.
B+ / $19 / [BUY IT NOW FROM AMAZON]