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Cheers to the Publican, repast and present : recipes and ramblings from an American beer hall

Author: Paul Kahan; Rachel Holtzman; Cosmo Goss
Publisher: California ; New York : Lorena Jones Books, an imprint of Ten Speed Press, [2017]
Edition/Format:   eBook : Document : English : First editionView all editions and formats
Summary:
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  Read more...
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Genre/Form: Cookbooks
Electronic books
Additional Physical Format: Print version:
Kahan, Paul.
Cheers to the Publican, repast and present.
California ; New York : Lorena Jones Books, an imprint of Ten Speed Press, [2017]
(DLC) 2017013468
(OCoLC)967366049
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Paul Kahan; Rachel Holtzman; Cosmo Goss
ISBN: 9780399578571 0399578579
OCLC Number: 1004425960
Notes: "Lorena Jones Books."
Description: 1 online resource (xi, 324 pages) : illustrations (chiefly color).
Responsibility: Paul Kahan and Cosmo Goss with Rachel Holtzman ; photographs by Peden + Munk ; poems by Jason Pickleman.

Abstract:

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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