This book contains a collection of classic savoury recipes from across the globe that use beer or ale as an ingredient. With simple directions and handy tips, this volume will appeal to budding cookery enthusiasts, and would make for a fantastic addition to culinary collections. Contents include: 'A "Savoury" Batter', 'Baked Spanish Eggs', 'Gloucester Cheese-and-Ale', 'Afrikaans Rabbit', 'Beer Dumplings', 'Chow-Gan Burton-on-Trent', 'Swiss Baked Eggs and Beer', 'Nuremberg Eggs in Beer Batter', 'Alsatian Eggs and Chestnuts', et cetera. Many vintage books like this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on cooking with alcohol.