Craft beer is changing everything about how people drink—and it’s high time it was invited to the dinner table.
The growth in craft beer is a full-blown phenomenon that is also making waves in the culinary sphere. Here, food writer and beer expert Claire Bullen answers the question: how do you successfully pair craft beer with food?
Inside, 65 inspiring recipes—from cast-iron skillet pizza to harissa roast chicken—are matched with a diverse range of craft beers to enjoy with your meal. Soon you will see beer as not just a prelude to a meal, but rather as a drink that can work as well as wine when partnered with food.
|Publisher:||Ryland Peters & Small|
|Product dimensions:||7.50(w) x 9.25(h) x 0.90(d)|
About the Author
Claire Bullen is a US-born, London-based writer, editor, self-taught cook, and a craft beer expert. She writes the popular Beer Lover's Kitchen blog for Hop, Burns & Black and is a regular contributor to GoodBeerHunting.com, a global authority on craft beer. Claire has written for The Daily Meal and Time Out New York, and is a contributing author to Craft Beer: 365 Best Beers in the World. She is based in London.
Jen Ferguson runs Hop, Burns & Black, a multi-award winning pair of bottle shops based in South London. Stocking some of the world's best brews, the brand has become one of the UK’s most-loved and well-respected specialist beer retailers.