The ingredients are simple—beer, cheese, and spices—and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and restaurants throughout the South and Midwest. The original recipe is cloaked in a mystery nearly as deep as the JFK assassination. Ask most makers and they'll act demure about the contents of their dip. Some refuse to disclose what kind of beer or cheese they use or which extra spices they add. Others keep their preparation instructions secret. Garin Pirnia traces the history of beer cheese from its beginnings at the Driftwood Inn in Winchester, Kentucky, to today, situating it alongside other dishes such as the German cheese spread obatzda, queso dip, and pimento cheese. She surveys the restaurants that serve this distinctive dip, highlights points of interest along the Beer Cheese Trail, and includes dozens of recipes, from the classic original, to new twists like Pawpaw Beer Cheese, to dishes that incorporate the spread, such as Crab Broccoli, Beer Cheese Casserole, and Beer Cheese Buttermilk Biscuits. Packed full of interviews with restauranteurs who serve it, artisans who process it, and even home cooks who enter their special (and secret) recipes in contests, The Beer Cheese Book will entertain and educate, all while making your mouth water. Fortunately, it will also teach you how to whip up your own batch.

“An excellent guide that explains how different beers are crafted and what gives these different types their synergies with superior cheeses.” —Max McCalman, coauthor of Mastering Cheese Gourmand Awards Winner—Beer category, USA Cheese & Beer capitalizes on the rapidly growing audience for craft beer in the U.S. and the enthusiasm these passionate beer fans have for good cheese. The beer enthusiast who wants to know which cheeses to pair with an IPA, porter or Trappist ale can easily find a recommendation. Each style entry includes: Style Notes: a description of that beer style—what defines it from the brewer’s perspective, and what to expect from the beverage in the glass Beers to Try: Several recommended craft beers in that style, both domestic and imported. Some of the breweries included from across the country are: Boulevard Brewing (Kansas City, MO), Allagash Brewing (Portland, ME), Brooklyn Brewery (Brooklyn, NY), Firestone Walker (Paso Robles CA), Great Divide (Denver, CO), and Rogue Ales (Newport OR) Cheese Affinities: In general terms, what types of cheeses pair well with that style and why Cheeses to Try: Brief profiles of three well-distributed cheeses (domestic and imported) specifically recommended for that style and why More Cheeses to Try: A list of other cheeses to pair with that beer style—so that every reader should be able to find at least a couple of the recommended cheeses The introductory chapter includes general advice on pairing cheese and beer; and on selecting, storing and presenting cheese. Six themed platters give readers ideas for entertaining with beer and cheese. “Beautiful, well-researched and tastefully written.” —Greg Koch, CEO & Co-Founder, Stone Brewing Co./Stone Brewing World Bistro & Gardens

A field guide to cheese-and-drink combinations that go beyond Parmigiano and Prosecco Cheese and wine are a classic combination, but many cheeses taste even better with beer or cider. Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi- style), has been successfully matching cheeses with alcoholic beverages for more than two decades. Here he shares his knowledge by introducing 75 different cheeses and pairing each with the beverage that brings out the best in both. Jones provides a treasure trove of delectable, often surprising pairings, as well as simple steps for successful experimentation. This guide will function as a crash course for beginners on buying, storing, and serving cheese and alcohol, while offering more seasoned aficionados page after page of cheese-and-beverage combinations to replicate at home. With gorgeous photographs, this book captures the allure, approachability, and, most importantly, the sheer joy of pairing cheese with beer, wine, or cider.

The ingredients are simple -- beer, cheese, and spices -- and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and restaurants throughout the South and Midwest. The original recipe is cloaked in a mystery nearly as deep as the JFK assassination. Ask most makers and they'll act demure about the contents of their dip. Some refuse to disclose what kind of beer or cheese they use or which extra spices they add. Others keep their preparation instructions secret. Garin Pirnia traces the history of beer cheese from its beginnings at the Driftwood Inn in Winchester, Kentucky, to today, situating it alongside other dishes such as the German cheese spread obatzda, queso dip, and pimento cheese. She surveys the restaurants that serve this distinctive dip, highlights points of interest along the Beer Cheese Trail, and includes dozens of recipes, from the classic original, to new twists like Pawpaw Beer Cheese, to dishes that incorporate the spread, such as Crab Broccoli, Beer Cheese Casserole, and Beer Cheese Buttermilk Biscuits. Packed full of interviews with restauranteurs who serve it, artisans who process it, and even home cooks who enter their special (and secret) recipes in contests, The Beer Cheese Book will entertain and educate, all while making your mouth water. Fortunately, it will also teach you how to whip up your own batch.

A book detailing 50 fabulous recipes for beer and cheese.

“Portland's beloved [eatery] unveils the secrets to their fried chicken, pimento cheese and other comforting dishes in a book geared toward the home cook” (Eater.com). Husband-and-wife team Adam and Jackie Sappington opened their acclaimed Portland restaurant, The Country Cat Dinner House & Bar, in 2007. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, are passionate about sharing soulful, heartwarming comfort food with their patrons. And now they’re sharing their recipes and secrets with home cooks around the world. Some of the mouthwatering dishes include their legendary Skillet-Fried Chicken, Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine-Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. Sweet dishes include Challah French Toast with Maker’s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters are devoted to drinks, pickles and preserves. Sumptuous photography throughout capture the mouthwatering amazing food as well as the spirit of the restaurant and the heartland.

The ingredients are simple—beer, cheese, and spices—and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and restaurants throughout the South and Midwest. The original recipe is cloaked in a mystery nearly as deep as the JFK assassination. Ask most makers and they'll act demure about the contents of their dip. Some refuse to disclose what kind of beer or cheese they use or which extra spices they add. Others keep their preparation instructions secret. Garin Pirnia traces the history of beer cheese from its beginnings at the Driftwood Inn in Winchester, Kentucky, to today, situating it alongside other dishes such as the German cheese spread obatzda, queso dip, and pimento cheese. She surveys the restaurants that serve this distinctive dip, highlights points of interest along the Beer Cheese Trail, and includes dozens of recipes, from the classic original, to new twists like Pawpaw Beer Cheese, to dishes that incorporate the spread, such as Crab Broccoli, Beer Cheese Casserole, and Beer Cheese Buttermilk Biscuits. Packed full of interviews with restauranteurs who serve it, artisans who process it, and even home cooks who enter their special (and secret) recipes in contests, The Beer Cheese Book will entertain and educate, all while making your mouth water. Fortunately, it will also teach you how to whip up your own batch.

"You could cook non-stop from this book for, indeed, a year, without ever getting bored! With over 200 recipes, and with an expansive flavour palette, it is a boon for those in a cooking rut." – Nigella Lawson "this book is very timely... and there are so many wantable dishes here... Among the dishes calling me are sausage and fennel focaccia rolls; squash baked with beer, cheese, cream and pretzels; and cherry Bakewell pudding." – Diana Henry, Telegraph "What a beauty... imaginative, appealing recipes grounded in good sense... you can taste the experience, that these are lived recipes." – Rachel Roddy "the one cook book you really need this autumn is this practical work from the ever-inventive Thomson" – Independent "One of my tests of how much I am excited by a new cookbook is how many recipes I feel driven to mark with a Post-It note. With Home Cookery Year I suddenly realised I was Post-It noting nearly every page." – Bee Wilson Home Cookery Year is the new essential kitchen bible, year-round and every day. Claire Thomson writes foolproof, imaginative recipes to please the whole family – as a professional chef and mum of three, she understands what it’s like to whip up tasty, crowd-pleasing dishes in minimal time at the end of a busy working day. Wearing its seasonality lightly, with the emphasis on usefulness and practicality, Home Cookery Year offers mealtime solutions for: midweek emergencies cooking on a budget on a budget and storecupboard recipes salads and light lunches treat yourself (indulgent dishes for special occasions) celebration feasts Every recipe you will ever need is in here, for every occasion, with twists on classics, and super ideas for jaded palates for young and old alike.

As seen on Oprah.com "The beeroness, Jacquelyn Dodd, will help you transform your kitchen into the next pub to be with 100 recipes for sliders, skewers and miniature desserts all made with a complimentary brew." - Parade.com Happy hour classics--with a twist! The Craft Beer Bites Cookbook takes your favorite brewpub grub and kicks it up a notch. From Buffalo Chicken Beer Cheese Dip to Chocolate Stout Cupcakes with Chocolate Stout Cream Cheese Frosting, each recipe captures the complex flavors of a perfectly balanced brew, allowing you to savor the nutty notes in an American brown ale or the zesty bite of an IPA. Complete with dozens of color photographs, this book shows you how to incorporate your true love into every bite-sized snack with 100 delicious craft beer recipes, such as: Hawaiian IPA Pulled-Pork Sliders Belgian Ale–Marinated Grilled Steak Crostini with IPA Chimichurri Beer-Battered Shrimp with Chipotle Lime Dipping Sauce Grilled Barbeque Chicken and Peach Mini Pizzas Peanut Butter Stout Mousse–Topped Brownies So get ready to toast the country's best brews as you transform everyday appetizers into top-shelf plates!

Transform your dishes with the tremendous flavor of craft beer! The Craft Beer Cookbook doesn't think you need to wait until five o'clock to pop the cap off of a quality beer. From tender pork chops marinated in a bold and citrusy IPA to apple fritters drizzled with an amber ale caramel sauce, the recipes in this book are not only delicious, but they also capture the complex notes and flavors of a perfectly balanced brew. Filled with a diverse selection of varieties, each dish transforms everyday fare into top-shelf plates that are sure to satisfy even the most discerning fan of craft beers. A toast to the world's finest brews, this cookbook highlights inspired dishes like: Sausage and pale ale frittata Roasted mushroom and brown ale soup Salmon with dijon beer cream sauce over drunken couscous Slow-roasted maple stout baby back beef ribs Chocolate stout cake with chocolate raspberry ganache and whipped cream Complete with 100 imaginative craft beer recipes and dozens of four-color photographs, The Craft Beer Cookbook shows you how to incorporate your true love--beer!--into every meal.