Name: Cheers to the Publican, Repast and Present: Recipes and Ramblings From an American Beer Hall (en Inglés)
Price: 58.79 PEN
Availability: InStock
Author: Paul Kahan; Cosmo Goss; Rachel Holtzman
ISBN: 9780399578564

portada Cheers to the Publican, Repast and Present: Recipes and Ramblings From an American Beer Hall (en Inglés)

Formato

Libro Físico

Editorial

Lorena Jones Books

Autor

Paul Kahan; Cosmo Goss; Rachel Holtzman

Año

2017

Idioma

Inglés

N° páginas

336

Encuadernación

Tapa Dura

ISBN13

9780399578564

Categorías

Ee. uu. región del medio oeste
Cocinas nacional y regional

Cheers to the Publican, Repast and Present: Recipes and Ramblings From an American Beer Hall (en Inglés)

Paul Kahan; Cosmo Goss; Rachel Holtzman (Autor) · Lorena Jones Books · Tapa Dura

Libro Nuevo

S/ 58,79

S/ 117,58

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Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Viernes 14 de Junio y el Martes 25 de Junio.

Lo recibirás en cualquier lugar de Perú entre 2 y 5 días hábiles luego del envío.

Reseña del libro "Cheers to the Publican, Repast and Present: Recipes and Ramblings From an American Beer Hall (en Inglés)"

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.