Beer has once again caught the popular imagination—with an explosion of microbreweries, brewpubs, and restaurants producing brews based on every distinctive style of beer known in the world. From ethereal, straw-colored lagers to deep, garnet-colored pale ales, these beers challenge the palette with an extraordinary range of flavor and character.

This comprehensive guide and cookbook explains the essential principles of matching the right beer with the right food, and unlocks the many exciting possibilities of cooking with beer. It features the expertise of over 50 chefs, brewmasters, and restaurateurs from leading North American restaurants who share with you their special tips, techniques, and recipes for using beer successfully in the kitchen and on the table.

Dishes are featured from every part of the menu. Separate chapters are devoted to soups, fish, meats, salads, breads, desserts, and more, with dozens of easy-to-follow recipes representing the best of American regional and ethnic cuisine. For the uninitiated, there is a basic overview of brewing history and beer types, while the more experienced will find an irresistible wealth of practical advice and ideas to inspire new levels of culinary creativity.

Come celebrate the classic combination of great food and great beer in Cooking & Eating with Beer—delicious reading for beer lovers, gourmets, and professional chefs.