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Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer from Skyhorse Publishing

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"From lessons in cheese-and-brew pairings to laying out a menu for a multi-course, beer-pairing dinner event ... [this] excellent, 300-page overview to beer and food is a take."-- Evan S. Benn, Esquire.com

"Yes, fantastic beer can transform your life," writes cook Schuyler Schultz in Beer, Food, and Taste, a reliable overview to exploring the diverse selection of flavors located in craft beer -- and the joys of matching those flavors with fantastic food to change day-to-day dishes into cooking events. Increased and updated for this 2nd edition, featuring new breweries and other current developments on the world of craft beer, this perfectly illustrated publication discovers just how craft beer can be integrated into the new American food activity, with an emphasis on regional and lasting production. As craft breweries and farm-to-table restaurants remain to get popularity across the country, this publication uses scrumptious combinations of the ideal beers and mouth-watering dishes and deserts.Armed with the exact sampling strategies and pairing methods provided inside, joining the growing craft beer neighborhood is currently easier than ever before. Beer, Food, and Taste will certainly enable you to find out about the leading craft breweries in your region, seek new beer designs and specialty mixtures with confidence, develop ingenious menus, and pair craft beer with fine food, whether in the house or while eating out.Skyhorse Publishing, along with our Excellent Publications and Game imprints, is happy to release a wide variety of recipe books, including publications on juicing, barbecuing, cooking, frying, house developing and wine making, slow cookers, and cast iron food preparation. We have actually achieved success with publications on gluten-free food preparation, vegan and vegan food preparation, paleo, raw foods, and more. Our listing includes French food preparation, Swedish food preparation, Austrian and German food preparation, Cajun food preparation, as well as publications on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone brew, and more. While not every title we release ends up being a New York Times bestseller or a national bestseller, we are devoted to publications on topics that are in some cases neglected and to writers whose work may not otherwise locate a house.

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