Cheers to the Publican, repast and present recipes and ramblings from an American beer hall
"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...
Saved in:
| Main Authors: | , , |
|---|---|
| Corporate Author: | |
| Other Authors: | |
| Format: | Books Print Book |
| Language: | English |
| Published: |
California ; New York :
Lorena Jones Books, an imprint of Ten Speed Press,
[2017]
|
| Edition: | First Edition. |
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
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.
