Cheers to the Publican, Repast and Present
Recipes and Ramblings from an American Beer Hall [A Cookbook]
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Chefs & Restaurants categoryThe 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…
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Produktdetails
Weitere Autoren: Goss, Cosmo / Holtzman, Rachel
- ISBN: 978-0-399-57856-4
- EAN: 9780399578564
- Produktnummer: 22116513
- Verlag: Random House N.Y.
- Sprache: Englisch
- Erscheinungsjahr: 2017
- Seitenangabe: 336 S.
- Masse: H28.8 cm x B22.3 cm x D3.0 cm 1'705 g
- Gewicht: 1705
Über den Autor
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.
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