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Beer & Food: An American History

The timeless combination of America's favorite frothy beverage, with its solid gastronomic counterparts, is the focus of this culinary chronicle. Documenting the parallel development of the brewing industry with that of American cookery, this exhaustive history traces ale's influence on recipes in America's early history, the introduction of lager beer in the 19th century, the use of malt extract during Prohibition, and the recent advent of craft beer. The more than 90 beer-related recipes encourage chefs to experience the bliss of wild salmon grilled on cedar planks or brownies washed down with a creamy stout.

Reviews of this book

"The first book that gives a historical look at why beer and food are truly partners in today's kitchens." – John R. Hall, president, Goose Island Beer Company

"Kudos to Bob Skilnik for creating this absorbing and informative resource." – Keith Lemcke, marketing manager, World Brewing Academy

"This enjoyable read merits a pint of your favorite ale by your side, so you may sip and browse throughout!" – Lucy Saunders, editor, Beercook.com, and author, Grilling with Beer

"A tasty history, from beer soup to Beer Nuts, with pickled pigs' feet in between." – Don Russell, a.k.a. "Joe Sixpack," beer reporter, Philadelphia Daily News