While doing some research for my new book, I came across a review, in the New York Times of Beer Cookery by Michael Harrison. It was published in 1954. “From England comes, not so oddly, “Beer Cookery.” There recipes are inclined to be of the squeeze-of-this and a pinch-of-that variety. They sacrifice accuracy to breeziness. And I believe than most people are looking for improved techniques rather than warmed-over witticisms.”
Obviously, the reviewer did not like the book very much. I thought it was interesting that the cookbook is from 1954 since, at least in America, we think of that period as the dark days before craft beer appeared. Cooking with Bud is not appealing. If anyone has a copy of the book let me know.