2018/2019 美國得獎作品 Cheers to the Publican, Repast and Present: 價格比較,價格查詢,歷史價格詳細信息

2018/2019 美國得獎作品 Cheers to the Publican, Repast and Present: 價格比較,價格查詢,價格歷史信息

Name: 2018/2019 美國得獎作品 Cheers to the Publican, Repast and Present:
SKU: 6440668-4559829300

2018/2019 美國得獎作品 Cheers to the Publican, Repast and Present: 規格

2018/2019 美國得獎作品 Cheers to the Publican, Repast and Present: 最新價格

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2018/2019 美國得獎作品 Cheers to the Publican, Repast and Present: 歷史價格(單位:新台幣)

2018/2019 美國得獎作品 Cheers to the Publican, Repast and Present: 描述

2018/2019 美國得獎作品 Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall Hardcover Illustrated, September 19, 2017 “Paul Kahan has a global perspective with a Midwestern sensibility and the uncanny ability to put not only flavors, but also life, in balance. ‘Soulful’ and ‘authentic’ describe both the man and what he brings to the table. He is truly an inspiration.” Chris Bianco, chef/owner of Pizzeria Bianco and author of Bianco “I have always wondered—perhaps somewhat jealously—why the food at The Publican in Chicago is so delicious. Then, one lovely April morning I sat down with my cappuccino and began to read Paul Kahan's first cookbook. I couldn't stop reading—and now I know how Paul packs so much flavor into his food. The effort he puts into sourcing and his balance of seasoning, marinating, cooking, and saucing is what turns his cooking into a concert of flavor. These recipes are so clearly written they will be easy to make at home. This is the most delicious book I've ever read.” Nancy Silverton, co-owner of The Mozza Group and author of Mozza at Home “Paul Kahan is a Midwestern culinary wizard. He’s my type of chef—strong-willed, inquisitive, funny, and hungry—and I adore him for his stubborn ‘Why not?’ response to anything difficult. Cosmo Goss, is the perfect cohort for Paul. Together, they have created a new paradigm of American cooking, an amalgam of all the bounty the country has to offer, served lustily and with reverence. A terrific cookbook.” Jonathan Waxman, chef/owner of Barbuto and author of Italian, My Way “My first stop when I arrive in Chicago—without exception—is The Publican. It's thrilling to read the amazing stories that represent so much more than just the recipes and see the inspiration that comes from the community of growers and friends who support the restaurant. Cheers to Paul Kahan and Cosmo Goss for this long overdue book!” Stuart Brioza, co-chef/owner of State Bird Provisions and coauthor of State Bird Provisions: A Cookbook “This is a fascinating glimpse into what makes The Publican tick, filled with invaluable lessons in respect and responsibility plus pure deliciousness.” Sean Brock, chef/owner of Husk and author of Heritage “Paul Kahan has mastered simplicity in cooking, and The Publican cookbook is quite simply as honest and authentic as a cookbook gets. Cheers to the Publican, indeed!” Marc Vetri, chef/owner of Vetri and author of Mastering Pasta

"Any page of the book reveals this food to be anything but simple and humble, no matter how many times Kahan and Goss assert that it is: The recipes are layered and multidimensional, they often ask the home cook to give half a dozen pans (or half a dozen days) to dinner. What this food has, instead of simplicity, is clarity: of flavor, philosophy, and intention, catapulted beyond the twee and precious by something that feels like recklessness but is actually just extraordinary skill. Whenever