THE BEER PANTRY cookbook (co-authored)


The Beer Pantry: Cooking at the Intersection of Craft Beer and Great Food


While other cookbooks have tackled cooking with beer, The Beer Pantry is a primer on cooking that complements beer, teaching readers how to think like a chef when pairing their favorite craft brews with culinary ingredients. The book includes more than 70 recipes, from elevated “pub grub” to haute beer cuisine.

The Beer Pantry cover.jpg
THE BEER PANTRY Radishes Dipped in Hop Butter.jpg
THE BEER PANTRY Rich & Roasty.jpg
THE BEER PANTRY Chocolate Devil's Food Cake with Mini Stout Milkshakes.jpg


Adam Dulye, executive chef to the Brewers Association, has crafted more than 75 recipes that will elevate the food you eat with your craft beer from “pub grub” to chef-driven beer cuisine. Learn about the six distinct flavor profiles of craft beer (Crisp & Clean, Hoppy & Bitter, Malty & Sweet, Rich & Roasty, Fruity & Spicy, and Sour, Tart, & Funky), and how to marry each of them with food. The recipes in this book will dispel the notion that beer is just bubbly stuff served by the pitcher with fried food. Among the recipes, you’ll find appetizers and snacks like Radishes Dipped in Hop Butter, refreshing salads like Four-Carrot Salad with Toasted Grains, hearty entrees like Smoked Beef Brisket with Rosemary Confit Potatoes, and even desserts like Dark Chocolate Soufflés. Complete with beer recommendations that come with each recipe, this book is a treasure trove of ingeniously simple beer-inspired cuisine.


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