Cheers to the Publican, repast and present
Subtitle: recipes and ramblings from an American beer hall
By: Paul Kahan and Cosmo Goss with Rachel Holtzman ; photographs, Peden + Munk ; poems, Jason Pickleman
Contributors: Goss, Cosmo, author; Holtzman, Rachel, author; Pickleman, Jason, writer of added commentary; Peden + Munk
Edition: First edition.
Published: 2017
Language: eng
Number of pages: 324
ISBN-13: 9780399578564
Copyright date: 2017
Subjects: Publican (Restaurant : Chicago, Ill.); European Cooking
Description: "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."--Amazon.com.
Notes: Includes bibliographical references (page 316) and index.
Table of contents: title: To the mighty vegetable; title: To bivalves, mollusks, and those who shell before us; title: To noble creatures of the sea and the much maligned; title: To the swine, bovine, and particularly fowl; title: To the mad butcher: charcuterie and sausages; title: To what's left behind: offal, scraps, and leftover bits; title: To yeast and flour: bread and everything on it.