There’s a revolution going on in the beer world. The food you eat should be just as delicious as the beer you drink and award-winning beer journalist John Holl captures the best of the brewery and brewpub menus in his latest book, The American Craft Beer Cookbook. The 155 recipes cover breakfast to dessert, with vegetarian and gluten free options along with soups, seafood and more.  
The recipes were contributed by breweries, brewpubs and other beer lovers across the United States. You’ll love the new twists on traditional favorites, such as Slow-Cooked Dopple Bock BBQ Meatballs and American Wheat Beer Steamed Clams, as well as unexpected recipes like Crawfish Bordelaise, Roasted Pheasant,Chopped Reuben Salad, Beermosas, and Pineapple Brown Sugar Pale Ale Cupcakes.
It is a celebration of craft beer, food, and the people behind it.