Whanganuilibrary.com
Normal view MARC view ISBD view

Food & beer / Daniel Burns and Jeppe Jarnit-Bjergsø ; with Joshua David Stein ; foreword by René Redzepi ; photographs by Gabriele Stabile and Signe Birck.

By: Burns, Daniel [author.].
Contributor(s): Jarnit-Bjergsø, Jeppe [author.].
Material type: materialTypeLabelBookCopyright date: ©2016Description: 255 pages : color illustrations ; 28 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 0714871052; 9780714871059; 0714871052.Other title: Food and beer.Subject(s): Food and beer pairing | International cookingGenre/Form: Cookbooks.DDC classification: 641.59 Summary: "A book with more than 75 recipes from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus -- both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces -- Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined. Foreword by internationally renowned chef René Redzepi, co-owner of Noma in Copenhagen." -- Publisher's description
Tags from this library: No tags from this library for this title. Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Collection Call number Copy number Status Date due
Non-Fiction Davis (Central) Library
Non-Fiction
Non-Fiction 641.59 BUR 1 Available

Enhanced descriptions from Syndetics:

A 54-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining.

The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus--both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining.

With a dialogue running throughout the book, Food & Beerexamines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces--Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined.

Foreword by internationally renowned chef René Redzepi, co-owner of Noma, Copenhagen, the #3 restaurant in the world.

Includes index.

"A book with more than 75 recipes from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus -- both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces -- Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined. Foreword by internationally renowned chef René Redzepi, co-owner of Noma in Copenhagen." -- Publisher's description

11 27

Reviews provided by Syndetics

Publishers Weekly Review

This book's simple title is not due to lack of imagination; rather, it reflects that each of the authors has his own area of expertise, and, more importantly, suggests that within the realm of fine dining there exists an alternative to the classic combination of food and wine. Burns is the owner and chef of Luksus, a 16-seat New Nordic eatery in Brooklyn that boasts a Michelin star, partially due to its adjoining beer bar, Torst, which is overseen by brewmaster Jarnit-Bjergso. Their first cookbook is a densely written treatise on the life of restaurateurs, a biography of flavors, and a collection of minimalist, gourmet recipes and the beers that complement them. The first half of the book explores 10 different flavors that food and beer often share: bitter, sweet, smoky, etc. Each author takes a page to explain his interpretation of that flavor and how he employs it in his craft. Burns, for instance, thinks of sourness as "the sustain pedal that carries and elongates the notes of other flavors." Then they provide recipes for pairings that reflect the shared flavor. For earthy flavors, they recommend their beet-flavored beer alongside licorice-cured trout on rye rugbrod. Part two of the book is a greatest-hits collection of pairings culled from the ever-changing Luksus menu. Also included is a sampling of broths, which the authors call "soup in its purest form." (May) © Copyright PWxyz, LLC. All rights reserved.