Two recipes from Gella’s Diner & Lb. Brewing Co., 117 E. 11th, have been selected for inclusion in The American Craft Beer Cookbook by John Holl. The cookbook features more than 150 recipes from brewpubs and breweries across the United States and was named one of Saveur magazine’s “Books Worth Buying”.

Holl requested Executive Chef Manuel Hernandez of Gella’s Diner contribute two recipes for the book. Hernandez provided Grebble and Sunflower Seed Pesto, a signature German appetizer offered daily from Gella’s menu, says Deanna Hammerschmidt, Gella’s Public Relations.

This is the second menu item from Gella’s Diner to receive national recognition. BonAppetit.com featured Gella’s Smothered Bierock March 2010. Last month, Kansas! Magazine readers voted the Hays restaurant and microbrewery one of the 20 best restaurants in the state.

The author shared the background of Gella’s  from the renovation of four empty downtown storefronts to the collaboration of more than 50 local investors, who brought the concept of Gella’s Diner & Lb. Brewing Co. to life in 2005. He also mentions the brewery’s numerous national and international awards for its handcrafted brews.

The cookbook goes beyond using beer in recipes.  The collection of recipes includes appetizers, main dishes, side dishes, desserts and even breakfast fare. All are paired with craft brew suggestions from all over the U.S.