Food & Beer
Foreword by René Redzepi
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.
Daniel Burns is the chef behind the Michelin-starred beer-pairing restaurant Luksus in Greenpoint, Brooklyn. He has been a chef at Heston Blumenthal’s Fat Duck in the UK, pastry chef at René Redzepi’s Noma, and he ran the Momofuko test kitchen for David Chang in New York. He is from Nova Scotia, Canada and lives in Brooklyn.
Jeppe Jarnit-Bjergsø is the gypsy brewer behind Evil Twin Brewing and the beer bar at Tørst in Greenpoint, Brooklyn. Formerly the beer director at Noma, he is from Denmark and lives in Brooklyn with his family.
Joshua David Stein’s writing has appeared in many publications. He is the food critic at New York Observer, a food and film columnist at Eater, and host at Heritage Radio Network. He lives in New York.
“Coupled with stellar photography, this is a book for sophisticated beer lovers or anyone interested in this new gastronomic trend.” —Tastebook
“The beauty of this book (and it is truly a stunner) is the ease with which both Burns and Jarnit-Bjerso can talk about food and beer-and how they can embolden one another-interchangeably.” —PUNCH
“A thoughtful look at how beer’s been elevated to wine in pairing” —Tasting Table
“The chance meeting of two remarkable individuals. One of the best brewers in a generation of greats, with a good sense of business and fresh attitude, and the other a creative, driven chef with crazy food work ethics. But it also signified the start of a new style of restaurant, a place in which light, creative cooking, Michelin-star-worthy stuff, was at home with beer. I’m pretty sure that individually both would’ve succeeded in their own right-Jeppe creating great brews, and Daniel with a Michelin star or two doing something else-but together I believe they’ve created something truly special. Something new.” —René Redzepi (from his foreword)
“Daniel Burns’ instinct is to dissect and analyze the way things work. He’s interested in what makes something tick and his partnership with Jeppe Jarnit-Bjergso produces delicious and unexpected results. Daniel and Jeppe are giving us a book that feels new and adventurous, while still painstakingly thought out. There is a method to the madness.” —David Chang
“Food & Beer is full of Daniel’s boundless inquisitive energy. All the focus that we came to expect of him while at The Fat Duck has been applied to this book, taking the subject to a new level.” —Heston Blumenthal
“A beautifully photographed new book illuminates the culinary creative process.” —Cool Hunting
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. The book is divided into two main parts: Part I is Tørst, exploring beer and its relationship to food through nine different flavors and with 25 bar menu recipes from Daniel; Part II is Luksus, focusing on 25 of Daniel’s fine dining recipes, with beer pairings from Jeppe. There will be a dialogue between Jeppe and Daniel throughout the book.
The atmospheric photographs of beer and Tørst are by Gabriele Stabile. The beautiful finished food shots and photographs of Luksus are by Signe Birck. Food writer and critic Joshua David Stein is co-author.
Introductory materials
Foreword by René Redzepi.
Introduction: Inside the radical rethinking of the ability of beer to pair with fine dining, a movement taken to great heights at Luksus.
Manifesto: Why beer can and should be paired with fine food, and why there are endless opportunities and possibilities for this.
The Wine Question: Should beer replace wine? Of course not. Could beer replace wine? In many cases, yes.
A portrait of Tørst & Luksus: What are these small spaces in Greenpoint, Brooklyn that are quietly forming a revolution?
Who are Jeppe and Daniel: The life stories of Daniel Burns and Jeppe Jarnit-Bjergsøe that have become intertwined.
PART I
Tørst.
An overview of beer-the science behind it, the process of making it, and the interplay of flavors. Nine chapters-Sour, Sweet, Bitter, Smoky, Earthy, Funky, Fruity, Spicy, Tasty-feature flavors in beer that are also found in food. 25 bar menu recipes from Daniel.
PART II
Luksus.
An overview of Daniel’s fine dining restaurant food-looking at his process, ingredients, and philosophy. 25 chef recipes from Daniel and how Jeppen pairs them with beer.
Index
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