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

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.contents

Recipe Contents viii

Introduction 1

The Publican Pantry 8

To the Mighty Vegetable 11

To Bivalves, Mollusks, 
and Those Who Shell Before Us 83

To Noble Creatures Of The Sea 
and the Much Maligned 123

To the Swine, Bovine, 
and Particularly Fowl 161

To the Mad Butcher: 
Charcuterie and Sausages 205

To What’s Left Behind: 
Offal, Scraps, an