The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries
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About the Author
John Holl is a New Jersey native and covered the Garden State for the New York Times and the Star-Ledger. He began his career at New Jersey Network Television and has written for the Wall Street Journal, the Washington Post, Wine Enthusiast, and many other publications. He is the author of Dishing Up New Jersey and The 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.
In Oliver's new book, his expertise about beer is as entertaining and authoritative as his culinary tips, especially in the numerous savory beer and food matchups he recommends. How did Garrett Oliver come by these consuming passions?
After years of amateur brewing inspired by beers he had encountered during a year in England, Garrett Oliver began brewing professionally at Manhattan Brewing Company in 1989. He was appointed Brewmaster there in 1993. He soon became widely known both here and abroad for his flavorful interpretations of traditional brewing styles and as an avid and entertaining lecturer and writer on the subject of fine beer. Garrett has hosted hundreds of beer tastings and dinners, writes regularly for beer and food-related periodicals, and is internationally recognized as an expert on traditional beer styles and their affinity with fine food.
In 1994, Oliver joined The Brooklyn Brewery as Brewmaster and partner. Many of his beers have won national and international awards. He has also served as a judge for the Professional Panel Blind Tasting of the Great American Beer Festival for eleven years, has judged the prestigious Great British Beer Festival competition five times, and the Beverage Industry International Awards twice.
Oliver has hosted tastings and talks for numerous cultural institutions, including the Smithsonian, MassMOCA, and The Jewish Museum. In the United States, Garrett has made numerous radio and television appearances as a spokesman for craft brewing, including segments on NPR, CNN, ABC, PBS, MSNBC, The History Channel, Food Network's Emeril Live, and CBS' Martha Stewart Living.
Garrett has hosted beer tastings and dinners at many fine restaurants, cooking schools, and food events including dinners at James Beard House, Oceana, The Waldorf-Astoria, the Slow Food Cheese Festival and Salone del Gusto in Piemonte, Italy, The Association of Westchester Country Club Chefs, The American Institute of Wine and Food, The Culinary Institute of America, the Sommelier Society of America, The French Culinary Institute, and Peter Kump's New York Cooking School (now ICE), and the London BAR show. He is a member of the Board of Directors of Slow Food, USA.
Garrett's first book, The Good Beer Book, co-written with Timothy Harper, was published in 1997. Oliver is a graduate of Boston University, and holds a degree in Broadcasting and Film. He is the recipient of the 1998 Russell Schehrer Award for Innovation and Excellence in Brewing, granted by the Institute for Brewing Studies. It is the highest award given within the United States brewing profession.
"I recommend reading Holl's entire cookbook, marking pages as you go, for there is inspiration for every season of craft beer and cuisine. This is a cookbook you'll use often and enjoy exploring, glass in hand."
"Beer food is more than bar food, and Holl takes you through a range of recipes ranging from Slow-Cooked DoppleBock BBQ Meatballs to Duck Chiles Rellenos. Woven within are profiles of notable brewers and stories about the beers described within. Throughout, the culinary status of beer is rightly elevated."
"The American Craft Beer Cookbook is full of ideas that will appeal to cooks of all levels and change the way you look at beer. Anyone who loves beer, cooking, and entertaining will enjoy this book."
"My wife and I were lucky enough to be guinea pigs when John was testing out a couple of recipes and I can confirm that the book will be worth every penny."--Sam Calagione, President & Founder, Dogfish Head Craft Brewery
"Not every recipe in the book is made with beer, but they all taste great when paired with beer -- and isn't that the important part? The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries offers up instructions on how to cook everything from appetizers to desserts, including some stuff you'd expect -- like pub-friendly foods and barbecue -- to some you wouldn't -- like cupcakes and ice cream floats. But hey, it's all beer-friendly, so it's all good."--Saveur
"A bible for guys who like to cook with beer, pair their meals with the perfect pour or do both. Some recipes, like the American wheat beer steamed clams, use the beer for both eating and drinking, and all 155 of them taste great with the right ale or lager."--Publisher's Weekly
"We've never been so excited to cook in our lives."--The Boston Globe
"Showcase(s) the transformative cuisine being undertaken by brewpubs across the country."--Dolce Dolce
"Finally, a cookbook made for beer geeks!"--All About Beer magazine