Cheers to the Publican, Repast and Present

Cheers to the Publican, Repast and Present

Recipes and Ramblings From An American Beer Hall

Book - 2017 | First edition
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"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. [This book] 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, [this book] is sure to be one of the most talked-about and cooked-from cookbooks of the year."
Contents: To the mighty vegetable
To bivalves, mollusks, and those who shell before us
To noble creatures of the sea and the much maligned
To the swine, bovine, and particularly fowl
To the mad butcher: charcuterie and sausages
To what's left behind: offal, scraps, and leftover bits
To yeast and flour: bread and everything on it
Publisher: California : Lorena Jones Books, an imprint of Ten Speed Press, [2017]
Edition: First edition
Copyright Date: ©2017
Branch Call Number: 641.5 K
Characteristics: xi, 324 pages : illustrations (chiefly color) ; 29 cm
ISBN: 9780399578564


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A quote on the back cover says it best: “This is the most delicious book I’ve ever read.”

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