Cooking at the Intersection of Craft Beer and Great Food

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.

A book for the pizza obsessed, with 80 charming illustrations and information about the history, ingredients, and lore of everyone's favorite food.

Pizza is a food that lends itself to legend and obsession, spanning geography, generations, and gender. In lavish illustrations and hand-lettered text, Pizzapediacelebrates all there is to fixate about: the stories behind its origin (we have the ancient Greeks to thank before the Italians); the delectable ingredients, from San Marzano tomatoes to buffalo mozzarella; the failed and the famous inventions (like "the pizza saver," the piece of plastic that prevents a pizza delivery box top from drooping into the pie); the merits of Sicilian vs. New York vs. Chicago vs. new (Detroit?!) styles; and much more. Like the universally beloved food, this art-driven book of miscellany is inviting, colorful, and a delicious gift to give and get.