The Craft Beer Kitchen: A Fresh and Creative Approach to Cooking with Beer

Everything you need to create extraordinary meals with beer is here. This is the most ambitious craft beer cookbook to date, with more than 110 recipes, including stunning photos of every dish. Recipes explore the breadth of flavors available when adding beer to the ingredient list and span breakfast, brunch, appetizers, salads, soups, fish and shellfish, poultry and meat, pasta, rice, dumplings, and dessert. Also included are guides to glassware, beer service, and food pairing.

Author Cooper Brunk is an award-winning chef who has cooked in Michelin-star restaurants, and photographer/stylist Christopher Cina is Executive Chef for Breckenridge-Wynkoop restaurants.

Cooper Brunk: Cooper Brunk is a classically trained and award-winning chef and homebrewer with a passion for craft beer. Through years of professional cooking in top kitchens around the world, he has refined that passion into a unique approach to cuisine he affectionately calls "haute bier." This collection of recipes is his contribution to the creative culture of craft beer—dishes that honor and celebrate the artistry and craftmanship of the best craft brewers and that highlight the breadth and depth of flavor available when cooking with beer.

Christopher Cina: Christopher Cina is Executive Chef for the for the Breckenridge-Wynkoop dining concepts, overseeing the culinary teams, operations, and menus of the breweries' highly respected restaurants. He graduated from the Culinary Institute of America and has cooked in kitchens around the United States and the world. In addition to his work as a chef, he has contributed recipes, photos, and food styling to Craft Beer & Brewing Magazine®, and his photos have appeared in Restaurant Business, Denver Live Magazine, Sunset Magazine, and more.