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Cheers to the Publican, Repast and Present: Recettes and Ramblings from an Ameri
8,98 USD
Environ7,75 EUR
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Livraison :
Gratuit USPS Media MailTM.
Lieu où se trouve l'objet : Mansfield, Massachusetts, États-Unis
Délai de livraison :
Estimé entre le sam. 2 août et le ven. 8 août à 94104
Retours :
Retour sous 30 jours. L'acheteur paie les frais de retour. Si vous utilisez un bordereau d'affranchissement eBay, son coût sera déduit du montant de votre remboursement.
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Numéro de l'objet eBay :126469791384
Dernière mise à jour le 30 juin 2025 01:27:47 CEST. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- ISBN
- 0399578560
À propos de ce produit
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
0399578560
ISBN-13
9780399578564
eBay Product ID (ePID)
236962583
Product Key Features
Book Title
Cheers to the Publican, Repast and Present : Recipes and Ramblings from an American Beer Hall [a Cookbook]
Number of Pages
336 Pages
Language
English
Topic
Regional & Ethnic / European, Individual Chefs & Restaurants, Regional & Ethnic / American / Middle Western States, Seasonal
Publication Year
2017
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Weight
60.8 Oz
Item Length
11.3 in
Item Width
8.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2017-013468
Reviews
"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. He is truly an inspiration." -Chris Bianco, chef/owner of Pizzeria Bianco and author of Bianco "I have always wondered--perhaps somewhat jealously--why the food at The Publican in Chicago is so delicious. Then, one lovely April morning I sat down with my cappuccino and began to read Paul Kahan's first cookbook. I couldn't stop reading--and now I know how Paul packs so much flavor into his food. The effort he puts into sourcing and his balance of seasoning, marinating, cooking, and saucing is what turns his cooking into a concert of flavor. These recipes are so clearly written they will be easy to make at home. This is the most delicious book I've ever read." --Nancy Silverton, co-owner of The Mozza Group and author of Mozza at Home "Paul Kahan is a Midwestern culinary wizard. He's my type of chef--strong-willed, inquisitive, funny, and hungry--and I adore him for his stubborn 'Why not?' response to anything difficult. Cosmo Goss, is the perfect cohort for Paul. Together, they have created a new paradigm of American cooking, an amalgam of all the bounty the country has to offer, served lustily and with reverence. 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. It's thrilling to read the amazing stories that represent so much more than just the recipes and see the inspiration that comes from the community of growers and friends who support the restaurant. Cheers to Paul Kahan and Cosmo Goss for this long overdue book!" --Stuart Brioza, co-chef/owner of State Bird Provisions and coauthor of State Bird Provisions: A Cookbook "This is a fascinating glimpse into what makes The Publican tick, filled with invaluable lessons in respect and responsibility plus pure deliciousness." --Sean Brock, chef/owner of Husk and author of Heritage "Paul Kahan has mastered simplicity in cooking, and The Publican cookbook is quite simply as honest and authentic as a cookbook gets. Cheers to the Publican, indeed!" --Marc Vetri, chef/owner of Vetri and author of Mastering Pasta
Table Of Content
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
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. 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.
LC Classification Number
TX723.5.A1.K25 2017
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Waddle Books
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- e***c (2627)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéThank you
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- s***m (66)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéVery good copy. Received very fast.
Évaluations du vendeur (220.832)
- e***c (2627)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéThank you
- o***o (945)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéItem in great condition and for an excellent price. A+
- s***m (66)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéVery good copy. Received very fast.