Cheers to the Publican, Repast and Present
Recipes and Ramblings from an American Beer Hall [A Cookbook]
By Cosmo Goss, Paul Kahan, Rachel Holtzman | Publisher: Clarkson Potter/Ten Speed
About the 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 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.
Editions of Cheers to the Publican, Repast and Present
- Hardcover
- ISBN 9780399578564
- EBook
- ISBN 9780399578571
Read an Excerpt
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.
Frequently Asked Questions
What is Cheers to the Publican, Repast and Present about?
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.
What core themes, tropes, or subjects are explored in Cheers to the Publican, Repast and Present?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks > National and regional cuisine / Cuisine of specific cultures or peoples
Where can I read a sample of Cheers to the Publican, Repast and Present?
You can read an official preview of the few pages here https://www.book2look.com/book/9780399578564
Who is/are the Author/s of the book Cheers to the Publican, Repast and Present?
Cosmo Goss, Paul Kahan, Rachel Holtzman
What are the ISBN numbers for the physical and digital editions?
Cheers to the Publican, Repast and Present is available as hardcover(ISBN 9780399578564) and ebook(ISBN 9780399578571)
Where can I buy Cheers to the Publican, Repast and Present online or support local independent bookshops?
You can buy Cheers to the Publican, Repast and Present from below
Where can I buy Cheers to the Publican, Repast and Present?