Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall

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CHEERS TO THE PUBLICAN, REPAST AND PRESENT: RECIPES AND RAMBLINGS FROM AN AMERICAN BEER HALL - 

Paul Kahan

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.

Hardcover

8.8 x 1.3 x 11.3 inches

3.7 pounds