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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook] - Hardcover
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Synopsis
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.
"synopsis" may belong to another edition of this title.
About the Author
PAUL KAHAN is executive chef and partner of The Publican and One Off Hospitality Group and has become the nationally recognized face of the Chicago food landscape. His businesses--Blackbird, Avec, The Publican (downtown and O'Hare locations), Publican Anker, Big Star, Publican Quality Meats, Nico Osteria, Dove's Luncheonette, and The Violet Hour--are consistently top-rated in Chicago and nationally. In addition to leading food media, Kahan has been covered in USA Today, the Wall Street Journal, Vogue, Travel + Leisure, The Atlantic, and the New Yorker, among others. 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."About this title" may belong to another edition of this title.
Search results for Cheers to the Publican, Repast and Present: Recipes...
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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: Good. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Chefs & Restaurants categoryThe 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. Seller Inventory # 00105559504
Stock Image
Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: Fair. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Chefs & Restaurants categoryThe 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. Seller Inventory # CIN0399578560A
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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]
Seller: Zoom Books East, Glendale Heights, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Seller Inventory # ZEV.0399578560.G
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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]
Seller: 3Brothers Bookstore, Egg harbor township, NJ, U.S.A.
Seller rating 5 out of 5 stars
Condition: acceptable. Books may contain multiple pages with notes and highlighting. Supplements such as Access Codes, Cd's, etc. are not guaranteed with used book purchases. Seller Inventory # EVV.0399578560.A
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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Hardback. Condition: Good. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Chefs & Restaurants categoryThe 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. Seller Inventory # CIN0399578560G
Stock Image
Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Hardback. Condition: Fair. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Chefs & Restaurants categoryThe 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. Seller Inventory # CIN0399578560A
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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0399578560I5N00
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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0399578560I3N00
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Cheers to the Publican, Repast and Present : Recipes and Ramblings from an American Beer Hall [a Cookbook]
Published by
Potter/Ten Speed/Harmony/Rodale, 2017
ISBN 10: 0399578560
ISBN 13: 9780399578564
Used
Hardcover
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 16169532-6
Stock Image
Cheers to the Publican, Repast and Present : Recipes and Ramblings from an American Beer Hall [a Cookbook]
Published by
Potter/Ten Speed/Harmony/Rodale, 2017
ISBN 10: 0399578560
ISBN 13: 9780399578564
Used
Hardcover
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 17166838-6