The American Craft Beer Cookbook: 155 Recipes from Your… (2024)

Rating: 4.5 stars

This is a bit of a departure for me to review a cookbook, as I typically review fiction. However, being a bit of a foodie and a total beer snob, I was eager to get an advanced look at this title and throw in my two cents. I got to opportunity to get my hands on a digital advanced review copy through Net Galley.

My first impression is that the images in the book are stunning. Does this say anything about the content of book? Not really, but in a way it does. It says to me that this book is a labor of love and someone put in the effort to do it right. Oddly, the cover presented on the ARC is only so-so, considering the quality of the imagery throughout the book. My main problem with the cover is that the visual impact says “super bowl party,” whereas the contents of book cater to the connoisseur.

Don’t let the premise of this book fool you. The author may be sharing recipes from brew pubs, but they are far from standard pub fare. The result is that the beer suggestions AND the recipes both have true foodie appeal. From breakfast to dessert, sauces to side dishes, the book covers all of your major dining categories. Some of the recipes use craft beer as in ingredient, but many are just a great compliment a tasty brew.

There are so many recipes that sound great, but here are a few that really make me salivate:

* Beer-mosa – just as it sounds, a spin-off of the popular mimosa replacing champagne with beer
* Bourbon Sweet Potato Tarts with Imperial Stout Sauce
* Arrogant Bastard Ale Avocado Tacos
* Curried Pumpkin Chicken Soup
* Imperial Meat Pie
* Truffled Potatoes – they had me at truffle
* Pale Ale Pineapple Brown Sugar Cupcakes

The layout of the book is both visually appealing and easy to digest. Each recipe has information that is distinctive, so you can tell whether it is an ingredient list, instructions, beer suggestions, or general information about the recipe and/or brewer. The beer suggestions are particularly nice, offering specific brand suggestions as well as broad categories for each recipe. The profiles for the brewers/brewpubs provide great information providing in a witty tone of voice.

The book ends with some great reference information for the craft beer lover. The reference to all of the brewers and chefs featured in the book provides and easy way for readers to look up their favorite beer and recipes when travelling. There is also a fun road trips section, although a true craft beer travel guide could fill volumes. The beer festival list is a bit weak, there are SO many festivals and so few referenced in the list. I was hoping to see a recipe index included in the back of the book, fingers crossed that they include one in the final version that goes to press.

This is the first cookbook in a long time to peak my interest. These days, I am much more likely to look online for cooking ideas. The American Craft Beer Cookbook appeals to more than just my inner culinary genius, it also engages my interest in craft beer. The book has enough also has enough visual appeal to become a coffee table book, rather than just being relegated to my cookbook shelf. The suggested price of $23.95 is a great value.

*DISCLAIMER: This book was provided to me at no cost by the publisher as an advanced review copy through Net Galley.*

*NOTE: This was originally published on Silk Screen Views book review blog.

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!

The American Craft Beer Cookbook, written by John Holl and published by Storey Publishing. ISBN 9781612120904, 352 pages. Typical price: CAD23.95. YYYYY.

// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //

A temporary ebook from Netgalley.

I love craft beers. I love to pretend I cook. Sounds like the book for me!

Glancing at the first recipe, I suddenly wasn't so sure, three different kinds of flour and flaxseed meal, for pancakes? They might be really good pancakes, but I know I won't put that kind of effort into making them.

Well, let's keep going.

There's your standard beer food, like pretzels and wings. There's just about all aspects of the menu covered, including talk about beer. The sandwiches and burgers look really good. There's unique recipes, like avocado tacos.

Issues I have with this book is that not all recipes have servings, and some make big batches. There's a mustard recipe that calls for 5 cups of mustard powder. I'm hoping recipes like this will be adjusted for consistency. I'd have mustard for the next 5 years if I used that recipe.

There's an index of breweries, brewfests, and roadtrip suggestions. Not all the listed chefs have a recipe, which is too bad.

I will likely buy my own copy, as there are several recipes I'd like to try.

There's a reason we go to bars and taverns for these foods - the recipes require a lot of effort in the kitchen and the ingredients can get pricey. I had a difficult time finding the recommended beers for many of the recipes and had to use substitutions.

There is a wide variety of recipes featuring everything from hamburger to duck, lamb, and venison. Some ingredients -beef cheeks or sweetmeats- are out-there for many cooks but there's even a meatless meatloaf recipe. Everyone is bound to find at least one recipe in this book that they would want to try. Keep in mind that the book is geared for carnivores.

The book does make me want to go on a food-inspired vacation to try these dishes at the locations mentioned in the book.

I received a free copy of this book in exchange for review.

Not very many of these recipes called to me, and some are things I'd rather save for a meal out at a brewpub (like fried pickles). But of about a half-dozen recipes that appealed, I've made two so far, and -wow- were they tasty! Both the Pomegranate Trout and the Duck Legs with Cabbage and Potatoes were delicious.

Recipes need a bit more detail, like "one head green cabbage" in the duck legs -- how big a cabbage? And "four whole fresh trout" (what size?) to serve four -- well, my big trout served two each but needed a longer cooking time. Basic calorie/nutrition info for each recipe would also have been useful. The beer suggestions give good advice when it's impossible to find the exact bottle featured.

Read my full review: http://bit.ly/138sw1H or http://bit.ly/18X1suj

My opinion: This was one really cool cookbook. This was pub food at its finest. Some recipes did strike me as a bit more difficult to make so maybe take a look at a sample first. Furthermore, some struck me as foods that would NEVER cross my lips (such as pork belly).

The pictures in this book were A-MAZING! So beautiful and captured brew houses and the food beautifully. Due to the complication of some of the recipes, I would have liked to have seen photographs related to food prep.

After looking through the book I can't wait to try my hand and the sizable variety of recipes in the book. I love craft beer and I love to bake so I will probably start with the desserts, but will definitely tackle some of the recipes for the other courses. The book looks great as well. There are a lot of pictures of the delicious food offered by the brewpubs and breweries that the John Holl included in his book. Not only would this book be the perfect gift for the craft beer enthusiast, it would be great for anyone who appreciates good food and enjoys cooking it themselves

there are some great recipes in this, I've got a short list of things i want to make/plan on making again. there's also some wonderful photography featuring brewpubs around the states.

One issue i had that when they refer to specific beers whether as an ingredient or as pairing but it never provides tasting notes on those beers for finding substitutions.

I've written various blog posts and articles about John Holl's scrumptious book, and am a big fan. The photos are lovely, and the recipes are approachable. They don't all require beer as an ingredient either, mind. Some use beer as an ingredient; all recommend beers to pair, and all tie in one way or another with the amazing craft breweries going gangbusters around the USA right now.

Beer and food, two great things, combined to make something sublime. Only made a couple of recipes so far but both were amazingly mouth watering.

Bit too hoity-toity for me (Smoked Bologna Mousse on Chicken Skin Crostini, anyone?), but some good stuff, and the brewery profiles were interesting.

Many awesome recipes within this book sure to please all palates.

Some delicious stuff in here