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The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries

The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries

The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries

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 Unite

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  1. 2 of 2 people found the following review helpful
    5.0 out of 5 stars
    New favorite cookbook., August 24, 2013
    By 
    S. Ellis
    (REAL NAME)
      

    Amazon Verified Purchase(What’s this?)
    This review is from: The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries (Paperback)

    My husband has spent the better part of the last year homebrewing as a hobby and I’ve been along for the ride learning from osmosis. Since he is deployed, a huge goal for me is to brew a successful batch myself. This cookbook was full of so much insanely interesting stuff about brewing and brews. The format itself is absolutely amazing – each page has something to learn, create, or drool over, not to mention a little bit of information on different bars, pubs, and dives all over the United States. As a newly-converted homebrewing enthusiast, this cookbook honestly captured all of my attention and I wanted to make everything.

    One of my favorite features of the book is that the recipes with beer in them suggest a list of beers to use in the recipe. I have to admit – my brain is a bit foggy when it comes to words like lager and ale – so having a list of beers that I can use not only tells me exactly what I need to know, but also gives me options for taste preference!

    I made three recipes out of the book when I got an ecopy through NetGalley, although I made plans for 8 recipes – but preparing for a deployment had me crunching some nights and not really getting free time on the weekends for stuff like the Beermosas [not going to risk drinking and then getting in my car for errands] or the Bavarian Cheese Spread. But what I did make…was the best!

    Gouda Fondue
    I got my husband hooked on gouda cheese in 2012 and anytime I mention gouda is going into a recipe, he flips his lid. When I said we were having fondue, he got even more excited. Then when I told him I had picked crusty French bread, carrots, and Granny Smith apples for dipping, I think he kissed the ground I walked on, but don’t quote me on that. The kids thought this snack was the coolest thing ever! Now I need to invest in a fondue warmer to make it more often.

    Asparagus Risotto
    I have always wanted to try risotto, both eating-wise and also cooking it. It was definitely on my mental cooking bucket list. We discovered a Williams-Sonoma in the mall back home in April and they were cooking a Parm-Regg risotto for taste-testing. It was one of the best things I have ever eaten – although I’m sure I say that about a lot of things. When I found out that this cookbook had a risotto recipe, I decided to just go for it. It was such a great decision on my part. You have to babysit risotto, but it turned out just fine and it was super tasty. I loved the asparagus in it!

    Roasted Bell Pepper & Tomato Fettuccine Alfredo
    This is easily my favorite recipe tried out of the cookbook. The bombalicious alfredo sauce is on the bottom and then it’s topped with some ever-wonderful pasta and then comes the best part: the roasted bell pepper & tomato pureed sauce + some garlicky sauteed cherry tomatoes! I added tuna into the dish for a source of protein and also because my husband will whine if there’s no meat. I ate seconds. The kids loved it and Nick loved it and we will definitely have this regularly.

    If you are a craft beer fan, definitely order yourself a copy – you will not be disappointed. I just got mine this week and I’m bookmarking recipes left and right.

    As seen on Fantastical Sharing of Recipes: http://www.fantasticalsharing.com/2013/05/fantastical-feature-american-craft-beer.html

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  2. 1 of 1 people found the following review helpful
    5.0 out of 5 stars
    Excellent, August 26, 2013
    By 
    I. Darren (Fi) –

    This review is from: The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries (Paperback)

    Meals served at a pub (tavern) are fairly common in England and the range and diversity of food on offer is amazing, all from microwaved pies and chips up to gourmet style meals that could grace a Michelin-starred restaurant. Yet this is not so common in American pubs, but things are changing.

    This book takes you into the kitchen of many American pubs, shows some of the various dishes on offer that go great with beer and, of course, you can have a go recreating these at home where you don’t have to worry about who shall do the driving. Perhaps the only problem will be who is in charge of washing the dishes… Naturally, this book is orientated to a U.S. audience so some readers may have problems locating the exact same beers used within some recipes, but there will be some similar locally-available beer available if you are not able to track down a given imported brand and, of course, part of the fun can be interviewing candidates for use within your future culinary creations!

    So down to the recipes. This reviewer first misread the book and assumed that EVERY recipe would be using beer as an ingredient, which led to some inquisitive looks, positive expectation and a slight disappointment when the first recipe – “Super Ultra Free Range Pancakes” from the Southern Tier Brewing Company in New York – turned out to be beer-less. Well one says beer-less, as there is a “serving suggestion” for an accompanied pint but there is no beer in the pancake batter.

    The selection of recipes is very pleasing indeed and is certainly NOT typically American. Bits have been borrowed from all around the world. Scotch eggs, Fondue, Belgian Endive and even an Amber Ale Cheese Bread are just a few of the 175 recipes on offer. It would have been nice if there was a picture of each finished recipe, particularly as many of the dishes might not be so familiar to everybody. It just seems a bit of an oversight as the book is otherwise full of great photographs that perfectly complement the clear, easy-to-understand and engaging text. The recipes themselves are well written, contain all the key information you would require (with the exception of our usual niggles of sole U.S. imperial units and the lack of an estimated prep/cook time).

    It is unfortunate that many people might miss this book when browsing at a bookstore. The title gives the impression that you must have beer within the recipes (itself, no bad thing, unless you don’t drink) as many of the great recipes are totally alcohol-free. Similarly the reader might assume that American pub fare is just a collection of burgers, wings and maybe burritos. Miss this book out at your peril. It does deserve a much wider, international audience too.

    So buy this book, get cooking and raise a glass or two of something you enjoy with a friend or family member. Cheers!

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