Synopses & Reviews
The pleasure of going to the local pub or craft brewery for a pint and a delicious meal can now be recreated at home with John Holl's collection of 155 recipes that all taste amazingly great with beer. From pub grub and barbecue to appetizers, main dishes, side dishes, breakfast fare, and desserts, many of these dishes use beer as an ingredient, and all of them can be paired with your favorite brews. The recipes were contributed by brew pubs, craft brewers, and other beer lovers across the United States.
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"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."
Jeff Cioletti, Editor-in-Chief
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"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.
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"A valued contribution to the world of beer and food.
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"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." Daniel Bradford, President, All About Beer Magazine
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"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." Greg Koch, CEO - & - co-founder, Stone Brewing Co., Stone Brewing World Bistro - & - Gardens
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"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." Ken Weaver, Author of The Northern California Craft Beer Guide
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"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." Lisa Morrison, author, "Craft Beers of the Pacific Northwest" and host, "Beer O'Clock Radio"
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"John Holl has scripted the tastiest convergence of ambrosia and nectar.
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"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." Marty Nachel, author, Beer for Dummies
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"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
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"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."
Sam Calagione, President - & - Founder, Dogfish Head Craft Brewery
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"Finally, a cookbook made for beer geeks!" All About Beer magazine
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"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."
Publisher - ' - s Weekly
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"We've never been so excited to cook in our lives." The Boston Globe
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"Showcase(s) the transformative cuisine being undertaken by brewpubs across the country." Dolce Dolce
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"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."
Review
"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."
Review
"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."
Synopsis
Open a cold one and get cooking Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you ll soon be amazing your friends with the culinary versatility of your favorite beverage.
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Synopsis
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.
About the Author
As a journalist focusing on craft beer and the culture of drinking, John Holl has written for the New York Times, the Wall Street Journal, Wine Enthusiast, Beer Connoisseur, Beverage World, and many other publications. He is a beer judge, regularly lectures on craft beer, is the author of three beer books, and has visited more than 900 breweries around the world. An avid home cook, Holl appears often on NBC’s Weekend Today in New York and on Beer Sessions Radio on the Heritage Radio Network. He is also the host of The Beer Briefing on iHeartRadio. He lives in New Jersey.
Table of Contents
Foreword
Introduction
Chapter 1
Beer and Brunch
Chapter 2
Appetizers
Chapter 3
Sauces and Spreads
Chapter 4
Salads
Chapter 5
Sandwiches and Burgers
Chapter 6
Soups, Stews, and Chilis
Chapter 7
Entrees
Chapter 8
From the Sea
Chapter 9
Side Dishes
Chapter 10
Desserts