Cheers to the Publican, Repast and Present: Recipes and Ramblings by Paul Kahan

Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall by Paul Kahan
Print Length: 336 Pages
Publisher: Lorena Jones Books
Publication Date: September 19, 2017
Language: English
ASIN: B01N1VVBMW
ISBN-10: 0399578560
ISBN-13: 978-0399578564
File Format: EPUB
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.