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Guinness® adorers are in for a treat with the launch of an exciting new book solely dedicated to the world's favourite beer brand. Published to coincide with its 250th Anniversary, Guinness® tells the fascinating story of this iconic brand - the people, the places, the much loved advertising and of course the science behind that perfect pint! Added to this are also some scrumptious Guinness-inspired recipes making this stunning tribute book a must have for all true fans of the famous black stuff.
From the beginning in 1759 when Arthur Guinness signed a 9,000-year lease on a run-down Dublin brewery, to the present when over 10 million glasses of Guinness beer are drunk every day, Guinness® explores the compelling history of the beer, through a series of evocative photographs of the people and places that are such a part of the brand's rich heritage. Here you can discover how a harp became synonymous with the brand and what happened when Guinness launched 150,000 bottles into the sea as a publicity exercise.
Remembered too are some classic advertisements, with some special moments from early advertising work beautifully relived, including the famous Toucan bird. Plus discover what gives Guinness beer that distinctive colour and flavour and precisely how to pour the perfect pint. Added to this are also 18 delicious recipes, from a steak and Guinness burger to Honeycomb and Guinness ice cream that make the most of the unique taste of one of the world's best loved beers.  Let's raise a glass to 250 remarkable years.
Irish rarebit recipe
Cheese on toast is everybody's favorite, and this version has a real bite!
Preparation time - 5 minutes, Cooking time - 10 minutes, Serves 4
3 tablespoons draught Guinness
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon English powdered mustard
good pinch of cayenne pepper
1 free-range egg, beaten
2 cups grated mature Irish cheddar cheese
4 slices of good rustic bread
paprika, for dusting
mixed salad leaves or watercress, to serve
Step 1: Put the Guinness, Worcestershire sauce, mustards and cayenne pepper
in a saucepan and bring to a simmer, stirring to dissolve any lumps.  Remove
the pan from the heat.  Stir in the egg and cheese together, a little at a
time, until you have the consistency of thick oatmeal. 
Step 2:  Toast the bread slices lightly on one side under a preheated medium
broiler.  Spoon and then spread the cheese mixture over the untoasted sides.
Dust lightly with paprika. 
Step 3: Return the rarebits to the broiler and cook until the cheese in
bubbling and flecked golden brown.  Serve each slice topped with a handful
of mixed salad leaves or watercress.