Cheers to the Publican, Repast and Present by Kahan, Paul -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents The Perfect Publican Recipe Contents Introduction The Publican Pantry To the Mighty Vegetable

Barbecued Carrots Jared Van Camp’s Bread-and-Butter Pickles Mom’s Icebox Tomatoes Elotes Radishes with Red Lentil Falafel, Yogurt, and Spiced Honey Roasted Beets with Green Garlic Labneh Baby Turnips and Chocolate Persimmon Salad with Cosmo’s Magic Bacon Dressing Fried Sweet Potatoes with Hazelnut Mayo and Shabazi Vinaigrette Frites (With an Egg on Top) Baby Squash with Chickpea Pesto Maple-Roasted Winter Squash with Piri-Piri Sauce Cauliflower Caponata Fava Beans, English Peas, and Green Garlic Salsa Verde with Burrata Peaches, Grilled Green Beans, and White Balsamic Dressing with Burrata Grilled Cucumbers and Zhoug with Burrata Brussels Sprouts, Pear, Fried Shallot, and Balsamic Onion with Burrata Alm Salad Little Gem Salad Chicories with Pecorino and Creamy Anchovy Vinaigrette Asparagus and Avocado Salad with Fried Quinoa and Flaxseed Vinaigrette Honeycrisp Apple and Kohlrabi Salad with Burnt Chile Chimichurri Plum and Dandelion Greens Salad with Urfa Pepper Vinaigrette

To Bivalves, Mollusks, and Those Who Shell Before Us

Shrimp Ceviche with the Best Homemade Crackers Mussels in Sour Beer The Publican Fish Fry Roasted Razor Clams with Anchovy-Pimentón Butter Trey’s Ashes Clam Boil Scallops with Beef Daube, Strawberries, and Fava Beans Pan-Roasted Soft-Shell Crab in Green Chile Sauce Dungeness Crab and Curried Potatoes Sardinian Seafood Stew

To Noble Creatures of the Sea and the Much Maligned

Tuna Crudo with Preserved Mushrooms Yellowtail Escabeche with Apricots Squid and Blood Sausage Braised Octopus “Ribolitta” Swordfish and Butternut Squash in Acqua Pazza Grilled Sardines Sand Dabs with Tangerine Butter Mackerel and Mayo with Grilled Chicories Dover Sole with Caper Berries and Moscatel Vinegar Grilled Sturgeon and Brown Butter Tokyo-Style Trout with Publican Spice

To the Swine, Bovine, and Particularly Fowl

Publican Chicken Dry-Aged Duck Breast with Pumpkin Seed Vinaigrette Ode to Chef David Cassoulet Pork Country Ribs with Watermelon and Sungold Salad Pork Loin en Tonnato Pork Belly with Calabrian Chile Glaze Porchetta with Chicories Pork Shoulder and White Grits Ham Chop in Hay Lamb Leg “Ham Steaks” with Shelling Beans Flap Steak with Strawberries, Mint, and Feta

To the Mad Butcher: Charcuterie and Sausages

Mettwurst Morteau Toulouse Sausage Boudin Noir (Blood Sausage) Publican Bacon Pancetta Guanciale Spicy Coppa Salami Lonza Salami Pork and Duck Rillettes Chicken Liver Pâté Harissa Pâté Headcheese Pork Pies

To What’s Left Behind: Offal, Scraps, and Leftover Bits

Smoked Trout Roe Pork Rinds with Poof Powder Grilled Fish Collar with Roasted Garlic Marinade and Lemon Doug Bigwood’s Salmon Frames Beef Heart and Tuna Tartare with Chermoula Grilled Duck Hearts with Homemade Butter Cheese and Pepper Jelly Fried Pig Brains with Gooseberry Salsa Verde Sweetbreads with Palm Sugar Butter Blood Pasta with Sea Beans, Fava Beans, and Mussels Barbecued Tripe with Clams

To Yeast and Flour: Bread and Everything on It

Sourdough Starter Spence Sourdough Hemp Seed Ciabatta 1979 Multigrain Sesame-Semolina Pugliese Cultured Butter Date Muhammara Pimiento Cheese Smoked Eggplant Conserva Chickpea Hummus Pan-Roasted Mushroom and Turnip Fettuntas Cured Sardine Fettuntas Pickled Beef Tongue Fettuntas Smoked Fish Toasts with Deviled Egg Puree Bone Marrow Toasts The Publican Waffle with Honey Butter

Sources Acknowledgments Index

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