A chef and gourmand who is nothing if not beer-forward, Adam Dulye is the founder of The Abbot’s Cellar, a San Francisco restaurant that earned recognition as both a James Beard Award semi-finalist and a San Francisco Chronicle Top 100 Restaurant. In addition to his leading role with one of the first and most celebrated dining establishments in America to focus on craft beer, Chef Dulye has served as Executive Chef for the Brewers Association in 2015 and the brainchild behind culinary programs such as Washington DC’s SAVOR: An American Craft Beer and Food Experience.

Now, Chef Dulye is ready to teach you how to cook food that will pair perfectly with your favorite craft beer. Working with acclaimed food writer Michael Harlan Turkell, he is set to release The Beer Pantry: Cooking at the Intersection of Craft Beer and Great Food on March 13. Featuring more than 75 recipes for meals that range from pub grub to fine dining, The Beer Pantry is set to elevate your culinary game and your next beer-drinking experience at the same time. You’ll learn about the six distinct flavor profiles of craft beer (such as crisp/clean, malty/sweet, rich/toasty, and hoppy/bitter) and the best ways to pair these flavor profiles with an appropriate dish.