The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries

The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries

by John Holl
     
 

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Food That Loves Craft Beer

John Holl, an enthusiast who believes that there's perfect beer for every meal, conducts an exciting tour of delicious food designed to eat with fine craft brews. Thinking beyond standard burgers and nachos, talented brewpub chefs offer pairings such as Pistachio-Crusted Salmon Sandwiches served with a bright hefeweizen, and Curried

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Overview

Food That Loves Craft Beer

John Holl, an enthusiast who believes that there's perfect beer for every meal, conducts an exciting tour of delicious food designed to eat with fine craft brews. Thinking beyond standard burgers and nachos, talented brewpub chefs offer pairings such as Pistachio-Crusted Salmon Sandwiches served with a bright hefeweizen, and Curried Pumpkin Chicken Soup paired with - what else? - a pumpkin porter. Craft beer never tasted so good.

Editorial Reviews

uncrate.com
"Not every recipe in the book is made with beer, but they all taste great when paired with beer — and isn't that the important part? The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries offers up instructions on how to cook everything from appetizers to desserts, including some stuff you'd expect — like pub-friendly foods and barbecue — to some you wouldn't — like cupcakes and ice cream floats. But hey, it's all beer-friendly, so it's all good."

Saveur
"Not every recipe in the book is made with beer, but they all taste great when paired with beer — and isn't that the important part? The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries offers up instructions on how to cook everything from appetizers to desserts, including some stuff you'd expect — like pub-friendly foods and barbecue — to some you wouldn't — like cupcakes and ice cream floats. But hey, it's all beer-friendly, so it's all good."

AskMen.com
“A bible for guys who like to cook with beer, pair their meals with the perfect pour or do both. Some recipes, like the American wheat beer steamed clams, use the beer for both eating and drinking, and all 155 of them taste great with the right ale or lager.”

Saveur.com
"Finally, a cookbook made for beer geeks!"

CoolMaterial.com
“Finally, a cookbook made for beer geeks!“

All About Beer magazine
"Finally, a cookbook made for beer geeks!"

The Boston Globe
"We've never been so excited to cook in our lives."

Dolce Dolce
“Showcase(s) the transformative cuisine being undertaken by brewpubs across the country."

Sam Calagione
“My wife and I were lucky enough to be guinea pigs when John was testing out a couple of recipes and I can confirm that the book will be worth every penny.”

From the Publisher
"I recommend reading Holl’s entire cookbook, marking pages as you go, for there is inspiration for every season of craft beer and cuisine. This is a cookbook you’ll use often and enjoy exploring, glass in hand.”

“Beer food is more than bar food, and Holl takes you through a range of recipes ranging from Slow-Cooked DoppleBock BBQ Meatballs to Duck Chiles Rellenos. Woven within are profiles of notable brewers and stories about the beers described within. Throughout, the culinary status of beer is rightly elevated.”

“The American Craft Beer Cookbook is full of ideas that will appeal to cooks of all levels and change the way you look at beer. Anyone who loves beer, cooking, and entertaining will enjoy this book.”

Beverage World - Jeff Cioletti
“My wife and I were lucky enough to be guinea pigs when John was testing out a couple of recipes and I can confirm that the book will be worth every penny.”

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Product Details

ISBN-13:
9781603428644
Publisher:
Storey Books
Publication date:
09/10/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
352
Sales rank:
141,320
File size:
19 MB
Note:
This product may take a few minutes to download.

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What People are saying about this

Greg Koch
"I know John. I know John knows and loves food. And he knows and loves craft beer. Thusly, I know you the reader will love getting to know the wonderful world of craft beer and food through John's extensive knowledge."

Sam Calagione
"At Dogfish Head we have been celebrating the marriage of off-centered ales with beer-centric food since we opened our brewery inside a pub in 1995. And John Holl has been a craft beer evangelist-journalist for just as long. In The American Craft Beer Cookbook he has given us a declaration of inter-dependence. A DIY roadmap to prove that world class beer and world class food pair beautifully together."

Marty Nachel
“John Holl has scripted the tastiest convergence of ambrosia and nectar. With its mouth-watering recipes, full-color photos and morsels of malty minutiae, The American Craft Beer Cookbook is not just contentment for the belly, but a feast for the eyes and soul as well.”

Widmer Brothers Brewing Kurt and Rob Widmer
“John Holl has opened the door to experiencing some of America’s best beer and food parings right at home. The recipes, profiles and pairings are sure to inspire hungry craft beer enthusiasts across the country.”

Brian Yaeger
"Reading John Holl's The American Craft Beer Cookbook necessitates having a great craft beer in hand because you'll need it to replace fluids lost from drooling over every page. From your first bite at brunch to your last morsel of dessert, this book has the recipes and beer pairing suggestions to delight serious yet fun-loving palates everywhere."

Lisa Morrison
"Vegetarian? Vegan? Gluten-free? There's something tasty for everybody in The American Craft Beer Cookbook. I know I will find myself turning to it again and again."

Daniel Bradford
“A valued contribution to the world of beer and food. With this in hand, any foodie or "beerie" can come to understand the nuances and beauty of combing those aesthetic items. An added bonus; it's fun to read.”

Author of The Northern California Craft Beer Guide Ken Weaver
"If you're not yet convinced of beer's versatility and vibrancy at the table, you will be. From the humble to the haute - from spent-grain bread to saison-sautéed mussels to tripel-braised pork belly - John Holl and his culinary compatriots have your appetite (and thirst) fully covered."

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