he elementary title doesn’t do the subject justice.

While the new cookbook FOOD & BEER is indeed a focus on the two subjects, it’s so much more than that. This is the first high-end chef cookbook about beer and food pairings in fine dining from the only Michelin-starred restaurant in the world to exclusively pair food with beer.

The foreword is by none other than René Redzepi of Noma, and the book is written by Daniel Burns and Jeppe Jarnit-Bjergsø, with food critic and columnist Joshua David Stein.

Daniel Burns from Nova Scotia, is chef and owner of Michelin-starred beer-pairing restaurant Luksus in Greenpoint, Brooklyn. The eatery seats only 6–10 people per sitting and can only be entered through a 'secret' door from beer bar, Tørst ('thirst' in Danish). He was chef at Heston Blumenthal’s Fat Duck (UK), pastry chef at René Redzepi’s Noma, and he ran the Momofuko test kitchen for David Chang in New York.

Jeppe Jarnit-Bjergsø is the "gypsy" brewer behind Evil Twin Brewing and beer bar at Tørst. He was formerly the beer director at Noma.

The tour de force cookbook features 50 recipes with in-depth descriptions of the "nature, taste, and flavor of the different kinds of beers being brewed today globally and how to pair these with food."

Published by Phaidon, which does an extraordinary job of making covetable books you can’t wait to get your hands on and then cherish forever, the cookbook is designed printed on two types of paper, symbolizing the two authors and their respective spaces - Tørst's rustic and relaxed vibe, and Luksus, which is more sleek and refined.

And lucky us, the authors are coming to Toronto.

On Monday, May 30, Up Close & Personal with Daniel Burns & Jeppe Jarnit-Bjergsø is taking place at George Brown College, Centre for Hospitality and Culinary Arts. Tickets are $75 for admission, which includes the new book(retail value $60), a reception (featuring Ontario small craft brewers) and book signing will follow the conversation and Q&A.

Get your tickets now because this event is sure to sell out.