Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall
| Author | : | |
| Rating | : | 4.85 (618 Votes) |
| Asin | : | 0399578560 |
| Format Type | : | paperback |
| Number of Pages | : | 336 Pages |
| Publish Date | : | 2013-08-11 |
| Language | : | English |
DESCRIPTION:
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.. 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
. Food & Wine named Kahan a Best New Chef and the James Beard Foundation has recognized him as Best Chef Midwest.COSMO GOSS trained at Gramercy Tavern and is The Publican's executive chef. In 2015, Goss was named to Forbes magazine's "30 Under 30" list. PAUL KAHAN is executive chef and partner of The Publican and One Off Hospitality Group and has become the national
“Paul Kahan has a global perspective with a Midwestern sensibility and the uncanny ability to put not only flavors, but also life, in balance. ‘Soulful’ and ‘authentic’ describe both the man and what he brings to the table. Then, one lovely April morning I sat down with my cappuccino and began to read Paul Kahan's first cookbook. A terrific cookbook.”—Jonathan Waxman, chef/owner of Barbuto and author of Italian, My Way “My first stop when I arrive in Chicago—without exception—is The Publican. He’s my type of chef—strong-willed, inquisitive, funny, and hungry—and I adore him for h