This is the product of a Danish gypsy brew master and a Michelin star chef, both originating in Brooklyn, who elevate beer to the level of the fine dining equivalent. The book has an ongoing dialogue throughout from both authors to engage the reader in this new approach to beer and dining in the hospitality industry. The book also brings clever aesthetics that highlight both the rustic roots of beer making, but also the sophistication of fine dining. With more than 75 recipes at your disposal, what’s not to love?
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