The Ultimate Book for Beer Snobs
Beer is finally grabbing the spotlight at high-end restaurants around the globe (take that, wine). For the best Michelin-starred meals and craft brew pairings, we're consulting the masters in the new cookbook Food & Beer.
Photo by Gabriele Stabile
Sure, we’ll never turn down a nice bottle of wine or a whiskey on the rocks. But, nothing quite satisfies like an ice cold beer. And nobody knows this better than chef Daniel Burns and brewer Jeppe Jarnit-Bjergsø.
Tapping into the rising popularity of craft beer, the duo came together to create the groundbreaking Brooklyn bar, Tørst. At first glance, the rustic watering hole is just a casual spot for beer enthusiasts, but for those in-the-know, there’s fine dining fare behind a hidden door. Inside, you’ll find Luksus, a 16-seat Nordic-inspired restaurant run by Burns, that was awarded a Michelin star within its first year for its menu of creative food and beer pairings.
Now the two are sharing their culinary secrets with the world in their first cookbook Food & Beer. Divided into two sections, the first (Tørst) has chapters on the flavors of artisanal brews, while the second (Luksus) details recipes penned by Burns.
Highlights include: tasting notes, pairing suggestions, and more than 75 mouthwatering recipes. We’re already eyeing the pickled fiddlehead ferns with Bière de garde ale, licorice-cured trout on rye Rugbrød with beet beer, and meat pie, cranberry sauce and rhubarb crisp with Belgian dubbel.
Even if you’re no Julia Child, the photographs are enough food porn to get you cooking. Dig in!