Cheers to the Publican, Repast and Present: Recipes and

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

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

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

The Publican, often named one of Chicagoâ€™s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahanâ€™s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable.Â Cheers to The PublicanÂ is Paul Kahanâ€™s and Executive Chef Cosmo Gossâ€™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.
Country USA
Brand Lorena Jones Books
Manufacturer Lorena Jones Books
Binding Hardcover
ItemPartNumber 9780399578564
Color White
ReleaseDate 2017-09-19
UnitCount 1
EANs 9780399578564

Country	USA
Brand	Lorena Jones Books
Manufacturer	Lorena Jones Books
Binding	Hardcover
ItemPartNumber	9780399578564
Color	White
ReleaseDate	2017-09-19
UnitCount	1
EANs	9780399578564

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

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