Allagash Brewing Company Cookbook

$35.00 $25.00

By James Simpkins
Photographs by Brian Smestad
Foreword by Jean Van Roy
Introduction by Rob Tod
9.25 x 7.75 in; 168 pp, Hardcover
ISBN: 978-0-9802245-9-7

Allagash: The Cookbook

It will come as no surprise that Allagash Brewing Company’s artisan beers have gained a reputation for being high quality with a nuanced structural complexity and flavor, but they are also recognized for being uniquely suited to pairing with fine food. This seminal cookbook offers home chefs an unparalleled opportunity to work with recipes designed for ten of Allagash’s most celebrated creations. With award-winning dishes created for these beers over the years, chef James Simpkins has created a culinary tour of the United States, showing off the versatility and wide gastronomic range of each beer. Tantalizing imagery, created for Allagash: The Cookbook by noted photographer Brian Smestad, complements each selection and creates an unequaled visual ambience.

Whether eating fresh lobster near the brewery’s New England headquarters, crab cakes in the Carolinas, or a thin-crust vegetable-laden pizza in the West Coast style, readers everywhere will be able to experience in their own kitchens just how well these beers pair with the emblematic regional foods that make up our inimitable American cuisine.

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James Simpkins, Allagash Brewing Company Cookbook, Blue TreeJames Simpkins is both an enthusiastic scholar and a passionate food lover. In addition to his Culinary Arts diploma, he holds a bachelor’s degree from Ohio State University and a master’s degree from the University of Connecticut. He says, “I love being a student, and of the three degrees I’ve earned, my diploma from Institute of Culinary Education (ICE) is my favorite. Culinary training distinguishes me immediately from other candidates for jobs and gives a contemporary relevancy to my interests, in and out of the kitchen.” Simpkins travelled to France to complete his externship at Au Petit Duc in St. Remy-de-Provence. He has made a career out of exploring food and learning as much about cooking as he can. He won two gold medals at the Tahoe Food & Wine Fest in 2002. He has worked as a culinary artist-in-residence in a colony in Quimby, ME and recently created recipes for Allagash: The Cookbook, using all beers from Allagash Brewing Company in Portland, ME. He continues to look to ICE for support, saying “My experience is that ICE has always been there as a support. I have tried numerous things in my culinary career and there’s always someone at the school willing to help. Or direct me to someone who can. ICE is always in motion and has a great energy about it; it rubs off just from calling in with a question, or stopping by when I’m in town.”