Beer enthusiast John Holl believes there’s a perfect food that goes with that perfect beer. So he traveled the country and amassed 155 recipes from brewpubs and breweries for the newly released The American Craft Beer Cookbook ($19.95, Storey Publishing).
"In some cases, the recipes are established menu items that have been served and enjoyed for years," Holl writes. "Still others were created for this book. Some are very simple to make, and others require some kitchen skill, but each brings a wealth of flavor and depth and a chance to try a new beer."
The 344-page book is broken down into chapters for each type of meal, starting off with "Beer and Brunch" and ending logically with "Desserts." Many recipes include beer recommendations.
Three Ohio breweries — Great Lakes in Cleveland, Jackie O’s in Athens and Rockmill in Lancaster — are featured.
Holl breaks down the Great Lakes recipe for Wild Mushroom and Edmund Fitzgerald Porter Stuffing. He highlights Breakfast Pigs in a Blanket from Jackie O’s. As for Rockmill, which doesn’t have a restaurant, the recipe is for prosciutto-wrapped scallops with butternut squash and roasted garlic-huckleberry sauce paired with the Rockmill Tripel.