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Title details for Cheers to the Publican, Repast and Present by Paul Kahan - Available

Cheers to the Publican, Repast and Present

Recipes and Ramblings from an American Beer Hall [A Cookbook]

by Paul Kahan
Cosmo Goss
ebook
1 of 1 copy available
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1 of 1 copy available
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.

  • Creators

  • Publisher

  • Release date

    September 19, 2017

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9780399578571
      • File size: 167453 KB

    • EPUB ebook

      • ISBN: 9780399578571
      • File size: 167350 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      Starred review from October 15, 2017

      Kahan, the James Beard Award-winning chef behind acclaimed Chicago restaurants Blackbird and the Publican, debuts an elegant cookbook celebrating flavorful, beer-friendly foods. Collaborating with Cosmo Goss, the Publican's current executive chef, and freelance writer Rachel Holtzman, Kahan shares 150 recipes for vegetables, meat and seafood dishes, charcuterie, breads, and more, ranging from thoughtful salads (honeycrisp apple and kohlrabi salad with burnt chili chimichurri) to primal pastas (blood pasta with sea beans, fava beans, and mussels) to rustic peasant fare (ham chop in hay). Some recipes are best left to intermediate and advanced cooks, but there are plenty of tempting beginner choices. Chapter titles that read like love letters to the restaurant's favorite ingredients (e.g., "To the Mighty Vegetable," "To Noble Creatures of the Sea") are nicely paired with poems by Jason Pickleman. VERDICT A handsome restaurant title filled with exciting cuisine.

      Copyright 2017 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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