Wisconsins Best Breweries and Brewpubs or Best of New Orleans

Wisconsin's Best Breweries and Brewpubs: Searching for the Perfect Pint

Author: Robin Shepard

This information-packed guidebook introduces you to more than sixty breweries and brewpubs-from the Shipwrecked Brew Pub in Egg Harbor, to smaller craft breweries like Capital Brewery west of Madison, to the world-famous Miller Brewing Company of Milwaukee. Robin Shepard includes descriptions and his personal ratings of some 600 local beers, plus a taster's chart you can use to record your own preferences.

For each brewpub and brewery site you'll find:

• a description and brief history, plus any "Don't miss" features

• names, comments, and ratings for all their specialty beers

• notes on the pub food, with recommendations

• suggestions of other sites to see and activities in the local area

• information about bottling and distribution

• availability of tours, tastings, gift shops, mug clubs, and "growlers"

• address and contact data, including Web sites and GPS coordinates!

Shepard also introduces novices to the brewing process and a wide variety of beer styles. And, you'll find a list of helpful books and Web sites, as well as information on Wisconsin beer tastings and festivals. As we say in Wisconsin, "So, have a couple a two, three beers, hey?"

Author Biography: Robin Shepard spent three years traveling Wisconsin in search of the perfect pint. Formerly an award-winning journalist, he is assistant professor of life sciences communication at the University of Wisconsin-Madison.

What People Are Saying

Deb Carey
Captures the essence of staggering array of exceptional beers and treats us to the intriguing flavors of the business of brewing.
— Deb Carey, president, New Glarus Brewing Company

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Best of New Orleans

Author: Brooke Dojny

A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New.

In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from filé powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.