Synopsis
Learn how to cook for your favorite craft beer.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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About the Author
Adam Dulye was the chef-owner of the beer-forward restaurant The Abbot's Cellar in San Francisco. The restaurant was a James Beard Award semi-finalist, a San Francisco Chronicle Top 100 restaurant, and one of the first and most celebrated dining restaurants in America that focused on craft beer. After 10 years of coordinating Paired (née Farm-to-Table Pavilion) at the Great American Beer Festival in Denver, Colorado, Dulye was named Executive Chef to the Brewers Association in 2015. For the past few years, he's exclusively been running culinary programs like SAVOR: An American Craft Beer and Food Experience in Washington, DC, and small and independent beer/brewery dinners around the world (Paris, London, Stockholm, Berlin, Tokyo).
Michael Harlan Turkell's cat once had a beer named after him (Sixpoint Craft Ales Mason's Black Wheat). Only recently, and without moving, Turkell now lives a few blocks away from numerous breweries in Brooklyn. He has also somehow convinced his local dive bar to always have Bell's Two-Hearted Ale on tap, almost exclusively for his intake. And a handful of years ago, dear friends seated Adam Dulye and him next to each other at their wedding, knowing that the two would find lifelong drinking partners in one another. He and Dulye bonded at the bar, over beers, naturally, and after many pints over the years, The Beer Pantry was born.
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