Cookbook

My cookbook Food on Tap:  Cooking with Craft Beer is now available!

Food on Tap: Cooking with Craft Beer by Lori Rice

 

 

Where to Order:

Amazon  |  Barnes and Noble  |  Books-A-Million  |  Indie Bound

 

Events

Continue to check back for updates on events and signings! You can also follow Food on Tap on Facebook to stay up-to-date on events. 

 

Upcoming events: 

More events coming soon!!

 

 

 

Past events:

Food on Tap signing event at Omnivore Books in San Francisco! | January 27, 2018; 3pm | #cookbooks #sanfrancisco

 

 

 

 

January 27, 2018
Omnivore Books – San Francisco, California
3pm – 4pm
Book signing event!

November 30, 2017
Pita Kabob presents Food on Tap:  A Craft Food & Beer Night
5pm – 9pm
Pita Kabob Downtown Gastropub, Visalia California

October 12, 2017  
The Gardens – Tulare, California
5pm – 8pm
Join me for a seminar and signing as part of the Thursday Nights at the Gardens in October! There will also be evening shopping specials and food trucks!

 

Press

Find links to media coverage here as well as links to blogger reviews where you can get a sneak peek at recipes!

 

Magazine and Website Features!

Recipe of the Week:  Beer, pasta, cheese, and bacon in one dish? Check.Austin American-Statesman
Quick Märzen Pecan Caramel Rolls – Imbibe Magazine
Holiday Ale Cut-Out Cookies –
CraftBeer.com
Lori Rice Takes Craft Beer to a Whole New LevelEnjoy South Valley December 2017 Issue
Podcast: Craft Beer and Food Expert Lori RiceFitBottomedGirls
7 Beer Books Beer Lovers Will Enjoy – CraftBeer.com
Five gifts for the beer snob in your lifeThe San Diego Union-Tribune
Lori Rice – Cooking with Real Foods and Beer – Lifestyle South Valley October 2017 Issue
Visalia author takes craft beer craze into the kitchen
Visalia Times-Delta 

 

Blog Reviews!

Three Cheese IPA Soup ShootersWest of the Loop
Amber Ale French Onion Soup DipChezUs
Baked Brown Ale Potato Cheddar Enchiladas – Fit Bottomed Eats
Brown Ale Potato Cheddar Enchiladas from Food on Tap CookbookShe’s Cookin
Warm IPA Braised Cabbage Salad with Pastrami and Swiss – The Food Poet