ISBN: 9780399578564 - Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [a Cookbook] (37 results)

Condition: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Hardback. Condition: Fair. 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 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.…

Hardback. Condition: Good. 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 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.…

Condition: acceptable. Books may contain multiple pages with notes and highlighting. Supplements such as Access Codes, Cd's, etc. are not guaranteed with used book purchases.

Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardback. Condition: Fair. 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 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.…

Hardback. Condition: Good. 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 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.…

Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: 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.

Condition: Fair. Book is in Used-Acceptable condition. Used items may not include supplementary materials such as CDs or access codes. Pages and cover may have wear, tears, and stickers. Pages are may contain notes and highlighting.

Condition: Good. white cover is idrty/damaged. Cover has a crease/tear, book is in good condition.

Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

hardcover. Condition: Good. Contents are tight; some staining to covers.

Hardcover. Condition: 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.

Hardback. Condition: 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.…

Hardcover. Condition: Very Good. Minimal shelf wear, clean internals. May have remainder mark.

Hardcover. Condition: Very Good. No Jacket. 1st Edition. two small dings on lower edge of binding else VERY GOOD.

Hardcover. Condition: Good.

Condition: New.

Hardcover. Condition: 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.…

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: 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: oysters, 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 (illustrator).…

Hardcover. Condition: New.

Hardback. Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

hardcover. Condition: Very Good.

Condition: New.

Condition: New.