Paul Kahan, Cosmo Goss, Rachel Holtzman

Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook]

• Gebundenes Buch

Produktbeschreibung

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. 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.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Clarkson Potter/Ten Speed
• Seitenzahl: 336
• Erscheinungstermin: 19. September 2017
• Englisch
• Abmessung: 287mm x 225mm x 32mm
• Gewicht: 1695g
• ISBN-13: 9780399578564
• ISBN-10: 0399578560
• Artikelnr.: 47358639

Autorenporträt

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.

Inhaltsangabe

contents
Recipe Contents viii
Introduction 1
The Publican Pantry 8
To the Mighty Vegetable 11
To Bivalves, Mollusks, 
and Those Who Shell Before Us 83
To Noble Creatures Of The Sea 
and the Much Maligned 123
To the Swine, Bovine, 
and Particularly Fowl 161
To the Mad Butcher: 
Charcuterie and Sausages 205
To What’s Left Behind: 
Offal, Scraps, and Leftover Bits 239
To Yeast and Flour:
Bread and Everything on It 271