Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]

Book details

Details for Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]
AuthorKahan, Paul,Holtzman, Rachel,Goss, Cosmo
PublisherLorena Jones Books
Bindinghardcover
PublishedSeptember 19, 2017
EditionIllustrated
LanguageEnglish
Pages336
ISBN-100399578560
ISBN-139780399578564
Weight3.7 lb
Dimensions
H × W × L
1.34 in × 8.82 in × 11.1 in

Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]

$9.97 $40.00
Availability:
In stock
SKU:
0399578560-5
Condition
Condition notes

Used book in acceptable condition. Pages and cover may have wear, tears, or stickers. Notes or highlighting are possible. CDs and access codes may be missing.

About this book

Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking.  The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends...

Read the full description Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category

The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. 


The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.
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