It is finally here!
Food on Tap: Cooking with Craft Beer publishes today!
I’m so grateful to everyone who helped make this book possible and to those who have been so excited to share about it. Notes from Instagram stories and other social outlets have been flowing my way over the past couple weeks and it’s like a big virtual hug.
I’m not sure how other cookbook authors feel, but I find it a bit awkward to promote my own book. I share bits and pieces on social, but I’m never quite sure what to write about it here on the blog.
So…let me know. Are you interested in knowing about the cookbook writing process? Want to know more about cooking with beer? I’m all for writing up some posts on the topic if I have some folks out there who would enjoy reading it. Want me to stick to recipes, well, I’m can do that, too!
Are you interested in reading about the cookbook writing process? Want to know more about cooking with beer? I’m all for writing up some posts on the topic if I have some folks out there who would enjoy reading it. Want me to stick to recipes, well, I’m can do that, too!
I’ll be posting a recipe or two from the book over the next couple weeks, and I’ll also share as others post about it.
Until then, the book is available at all major and some independent book retailers starting today!
Inside you’ll find a short introduction about styles of beer and some lessons I’ve learned about cooking with these styles. For the recipes, chapters cover brunch, starters and snacks, main courses, sides, and desserts. Both meat-full recipes and vegetarian recipes are sprinkled throughout.
One thing I’ve learned is that recipes are not like children. I’m not afraid to say that I have favorites! These are my top picks from each chapter.
For Brunch: Tomato Blue Cheese Tarts with Belgian Golden Ale Crust
To Get Started: Porter Smoked Salmon Spread
Meals and Mains: Baked Brown Ale Potato Cheddar Enchiladas
On the Side: Warm IPA Braised Cabbage Salad with Pastrami and Swiss
I’ll Have Dessert: Holiday Ale Cut-Out Cookies
And those cookies aren’t just for the holidays! I made some for a brunch I’ll be hosting today. I used a pumpkin ale for the beer and then cut them into cacti! They are delicious on their own, but this time around I stirred up a little cookie frosting and added some color.
If you order a copy and post about it on social accounts, be sure to use the hashtag #foodontapcookbook because I’d love to see it!
If you are local to the Central Valley, Thursday night (Oct. 12) I’ll be talking about cooking with beer at The Gardens in Tulare at 5:30! Come say hi! Other events will be updated on my Cookbook page here on the blog as they are confirmed.
Above photo by Kaycee Maye Photography