9780399578564 - cheers to the publican, repast and present: recipes and ramblings from an american beer hall [a cookbook] par kahan, paul; goss, cosmo; holtzman, rachel (29 résultats)
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Etat : Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Etat : good. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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hardcover. Etat : Good. Contents are tight; some staining to covers.
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Hardcover. Etat : Good. pictorial hardcover without dust jacket, tight, pages clear and bright, shelf and edge wear, curled, edge and corners bumped, packaged in cardboard box for shipment, tracking on U.S. orders.
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Hardback. Etat : Very Good. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category The highly anticipated narrative-rich cookbook by Chicagoâs 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 Chicagoâs most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahanâs hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahanâs and Executive Chef Cosmo Gossâs 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.
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Hardcover. Etat : Very Good. No Jacket. 1st Edition. two small dings on lower edge of binding else VERY GOOD.
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Hardcover. Etat : Good.
Cheers to the Publican Repast and Present : Recipes and Ramblings from an American Beer Hall
Kahan, Paul; Goss, Cosmo; Holtzman, Rachel; Peden + Munk (PHT); Pickleman, Jason (CON)
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Etat : As New. Unread book in perfect condition.
Cheers to the Publican Repast and Present : Recipes and Ramblings from an American Beer Hall
Kahan, Paul; Goss, Cosmo; Holtzman, Rachel; Peden + Munk (PHT); Pickleman, Jason (CON)
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Hardcover. Etat : new. Hardcover. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" categoryThe highly anticipated narrative-rich cookbook by Chicagos 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 Chicagos most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahans hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahans and Executive Chef Cosmo Gosss 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
CHEERS TO THE PUBLICAN REPAST AND PRESENT Recipes and Ramblings from an American Beer Hall
PAUL KAHAN and Cosmo Goss with Rachel Holtzman / Poems by Jason Pickleman
Langue : anglais
Edité par Lorena Jones Books / Crown Publishing Group, New York, 2017
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Vendeur : COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, CanadaCOOK AND BAKERS BOOKS
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Hardcover. Etat : Very Good. 1st Edition. Decorated hard cover has 5 spots on front panel (which may be part of the cover design), otherwise very clean and well bound without flaw 8.75 X 11.25" 324 pages Weight Over 1.50 Kg. When The Publican opened in Chicago in 2008, the goal was to offer homage to life's simplest pleasures: o…ysters, pork, and beer - a kind of modern American beer hall, a place for people to sit, eat and drink. It wasn't necessarily intended to become a James Beard Award winning restaurant drawing in steady crowds day after day but amazingly that's what happened. With large walnut tables and dishes that never match, the food is served right out of the oven. Its a little rough around the edges but everyone loves it. Beautifully illustrated throughout. **Bundle Up Canada & Save On Postage**. Photography by Peden + Munk (illustrateur).
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Cheers to the Publican Repast and Present : Recipes and Ramblings from an American Beer Hall
Kahan, Paul; Goss, Cosmo; Holtzman, Rachel; Peden + Munk (PHT); Pickleman, Jason (CON)
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hardcover. Etat : Good.
Cheers to the Publican Repast and Present : Recipes and Ramblings from an American Beer Hall
Kahan, Paul; Goss, Cosmo; Holtzman, Rachel; Peden + Munk (PHT); Pickleman, Jason (CON)
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Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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Hardcover. Etat : Brand New. 304 pages. 11.50x9.00x1.25 inches. In Stock.
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Hardcover. Etat : new. Hardcover. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" categoryThe highly anticipated narrative-rich cookbook by Chicagos 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 Chicagos most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahans hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahans and Executive Chef Cosmo Gosss 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Hardcover. Etat : new. Hardcover. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" categoryThe highly anticipated narrative-rich cookbook by Chicagos 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 Chicagos most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahans hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahans and Executive Chef Cosmo Gosss 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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EUR 44,40
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Etat : New. 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.
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EUR 47,56
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Hardback. Etat : New.
