# Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook] - Hardcover

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.**

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.

### 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

## Details

- **Price:** 40.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 40.00 USD | In stock |

## Images

- Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook] - Hardcover

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