* DRINK BOOK OF THE MONTH! *
1.BEER & VEG; combining great craft beer with vegetarian and vegan food (Dog 'n' Bone, 2021, 224 pages, ISBN 978-1-912983-40-7 $34.99 hardbound) is by Mark Dredge, who has authored other beer books such as "Craft Beer World", "Beer and Food" and "Cooking with Beer". He recently switched to a veggie diet, so it was the perfect time to start up a book dealing with beer and veggies. Some of the contents deal with what craft beer is all about, notably through the styles of beer you are likely to encounter, and these are together with food pairing notes. He then turns it around with notes on beer pairing for various courses and cuisines (e.g. blueberry pancakes with Imperial stout, avocado on toast with Pacific pale ale or Belgian blonde, southwestern tofu scramble and breakfast potatoes with Session IPA or Witbier). He also includes desserts of cherry pie, peach cobbler, apple strudel, sticky toffee pudding, crème brulee, and lemon and olive oil cake. The balance of the book is the recipe section: breads, brunch, mains, sides, snacks, baking, desserts. Most of the preps are vegetarian; all have a vegan option, and the rest can be easily converted from vegetarian to vegan. So it is meatless but with some egg/dairy/honey. It's a needed book, well-worth a look into. Preparations have their ingredients listed mostly in avoirdupois measurements with some metric, but there is no table of metric equivalents. Try the beer naan bread, beer marinara sauce, Dubbel drunken noodles, chickfu burger and sambar ketchup. Quality/Price Rating: 92.