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.
John Holl is a New Jersey native and covered the Garden State for theNew York Timesand theStar-Ledger. He began his career at New Jersey Network Television and has written for theWall Street Journal,theWashington Post, Wine Enthusiast, and many other publications. He is the author ofDishing Up New JerseyandThe American Craft Beer Cookbook, and the co-host of the Steal This Beer podcast. Holl is an avid home cook and lives in Jersey City, where his exit is 14C.
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
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Road Trips
Beer Festivals
Breweries
Acknowledgments
Index
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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 Pumpkin ChickelÓV
![The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries [Paperback]](/itemImage/2/9/3/6/2_6891537.jpg "The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries [Paperback]")