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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook] - Hardcover
$40.00
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![Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook] - Hardcover](//theclubhousestore.com/cdn/shop/files/w1wD9JpJAN9780399578564.webp?v=1788926428&width=3840)
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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook] - Hardcover
$40.00
by Paul Kahan (Author), Cosmo Goss (Author), Rachel Holtzman (Author)
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.
Author Biography
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.
Number of Pages: 336
Dimensions: 1.2 x 11.1 x 8.7 IN
Illustrated: Yes
Publication Date: September 19, 2017
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