$18.99
Adam Dulye was the chef-owner of the beer-forward restaurant The Abbot’s Cellar in San Francisco. The restaurant was a James Beard Award semi-finalist, a San Francisco Chronicle Top 100 restaurant, and one of the first and most celebrated dining restaurants in America that focused on craft beer.
Hardcover
Size: 4.5″ x 7.5″
Length: 200 pages
Out of stock
Where most beer-driven cookbooks focus on cooking with beer, The Beer Pantry is a primer on cooking that complements beer, teaching readers how to think like a chef when pairing their favorite craft brews with culinary ingredients. The book includes more than 70 recipes that will elevate our perception of “pub grub” to haute beer cuisine.
| Weight | 7 oz |
|---|---|
| Dimensions | 7 × 4 × .25 in |
