Cheers to the Publican, Repast and Present
Recipes and Ramblings from an American Beer Hall [A Cookbook]
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کتاب های مرتبط
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- نقد و بررسی
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نقد و بررسی
October 15, 2017
Kahan, the James Beard Award-winning chef behind acclaimed Chicago restaurants Blackbird and the Publican, debuts an elegant cookbook celebrating flavorful, beer-friendly foods. Collaborating with Cosmo Goss, the Publican's current executive chef, and freelance writer Rachel Holtzman, Kahan shares 150 recipes for vegetables, meat and seafood dishes, charcuterie, breads, and more, ranging from thoughtful salads (honeycrisp apple and kohlrabi salad with burnt chili chimichurri) to primal pastas (blood pasta with sea beans, fava beans, and mussels) to rustic peasant fare (ham chop in hay). Some recipes are best left to intermediate and advanced cooks, but there are plenty of tempting beginner choices. Chapter titles that read like love letters to the restaurant's favorite ingredients (e.g., "To the Mighty Vegetable," "To Noble Creatures of the Sea") are nicely paired with poems by Jason Pickleman. VERDICT A handsome restaurant title filled with exciting cuisine.
Copyright 2017 Library Journal, LLC Used with permission.
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