Cheers to the Publican, repast and present : recipes and ramblings from an American beer hall
by Kahan, Paul (Author), Goss, Cosmo (Author), Holtzman, Rachel (Author)
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Summary
"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... Full description
Table of Contents:
- To the mighty vegetable
- To bivalves, mollusks, and those who shell before us
- To noble creatures of the sea and the much maligned
- To the swine, bovine, and particularly fowl
- To the mad butcher: charcuterie and sausages
- To what's left behind: offal, scraps, and leftover bits
- To yeast and flour: bread and everything on it.