‘Food & Beer’ by Daniel Burns and Jeppe Jarnit-Bjergsø published by Phaidon

ARTICLE / 08 MAY 2016 / BY DIMITRIS PANAGIOTIDIS

DANIEL BURNS
‘Food & Beer’ by Daniel Burns and Jeppe Jarnit-Bjergsø with Joshua David Stein.
Published by Phaidon on 16 May 2016 / phaidon.com

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.

DANIEL BURNS
Daniel Burns and Jeppe Jarnit-Bjergsø. Photo by Signe Birck.

“Individually both would’ve succeeded in his 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.” -From the Foreword by René Redzepi.

The last few years have seen a rapidly growing interest in craft and artisanal beers. While a handful of chefs and sommeliers have expanded their beer lists, chef Daniel Burns and gypsy brewer Jeppe Jarnit-Bjergsø are leading the culinary avant garde at the Brooklyn restaurant Luksus, the only Michelin-starred restaurant in the world to exclusively pair its dishes with beer. At Luksus and the accompanying beer bar Tørst, Burns and Jarnit-Bjergsø are sparking the global conversation about food and beer pairing and raising the bar to a remarkable new level. The first chef cookbook about beer and food pairings in both casual and fine dining, Food & Beer is their manifesto, an in-depth exploration of the vision and philosophy of this brew- er-chef duo; a vision immediately validated by the receipt of a Michelin star within the restaurant’s inaugural year, confirming their place at the forefront of a new gastronomic movement.

gastrometry_interview_daniel_burn_01
Beetroot Flødeboller at Luksus. Photo by Gabriele Stabile (page 241).

Food & Beer features in-depth descriptions of the nature, taste, and flavor of the different kinds of beers being brewed around the world today, tasting notes, thoughts on how to pair these beers with food, and more than 75 recipes. The book is illustrated throughout with color photography of both the dishes and the two spaces, shot on-site. A supplemental section called “A Day at Tørst & Luksus” gives readers a first-hand glimpse behind the scenes. With a stunning, bold aesthetic, the book’s design highlights the dual visions of the authors and the spaces—Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined. No beer and brewing enthusiast, serious home cook, student, or chef will be able to resist this compelling exploration of a new culinary frontier.