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Gordon Ramsay’s Great British Pub Food
£3.30
Gordon Ramsay’s Great British Pub Food
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Additional information
| Publisher | HarperCollins (1 Jan. 1855) |
|---|---|
| ISBN-10 | 9780007850051 |
| ISBN-13 | 978-0007850051 |
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by spike’s mum
Wasn’t for me
by Lydia
I haven’t used it yet but flicking through looks great easy to read and picture to see what the end product looks like. However, I bought the exactly the same book a few days before but with a different cover, same version. I thought sending t back, not sure it is a updated version
by Richie251
Always like Gordon Ramsey and love cooking the recipes in the book
by CobWeb
Old faves such as:
♦ Gammon Steak with Pineapple & Fried Egg
♦ Toad-in-the-Hole
♦ Hake in Beer Batter with Mushy Peas
…nestle with the lesser well-known (perhaps), such as:
♦ Pork Cheeks in Spices with Bashed Neeps
♦ Rabbit Hotpot with Perry
+ the rather intriguing:
♦ London Particular
Initial impressions and a quick flick through this publication ~ ‘a tribute to British pub food’ ~ one could be forgiven for getting a slightly confused impression of what this book is aiming at.
A lot of the recipe titles certainly have that ‘chef spin’ on them which suggests something more ‘up-market’ for want of a better way to put it, i.e. the more ‘posh restaurant-side’ rather than the ‘bar-side’ of what I know as the ‘traditional pub’, perhaps, which could limit appeal.
Having said that, all is revealed with a quick read of the dust-jacket flap:
‘…I believe that simple, delicious British food should be found in that great British institution – the pub. However, all too often pub owners think they can get away with serving tasteless, defrosted meals. The gastropubs aren’t much better ~ to my mind many gastropubs sell mediocre food at restaurant prices.
When my friend, Mark Sargeant and I set up the Gordon Ramsay pubs in London, we wanted to produce the sort of simple but delicious British classics that warm the cockles of your heart and to serve them at affordable pub prices.
Dishes like rich, hearty ‘Chicken and Smoked Bacon Pie’, mouth-watering ‘Sausages with Mustard Mash’, ‘Sweet and Sour Peppers’ and indulgent ‘Treacle Tart’ – classics which have stood the test of time.
That’s why I have collected my favourite British recipes into one collection so you can invite your friends round, serve some good, English ale and cook the best in traditional pub food classics in your own home…’
A touch of gold colouring outlines the raised lettering of the title as GR peeks over a dish, on the dust-jacket, although, both disappear off the durable hardboard cover which opens to 256 matte finish pages, split over main chapters:
(1) Bar Food
(2) Savouries with Toast
(3) Soups and Broths
(4) Starters
(5) Catch of the Day
(6) Pies and Savoury Tarts
(7) Comfort Food
(8) Grills and Sautés
(9) Weekend Roasts
(10) Puddings
(11) Basics
…sandwiched between an introduction & an index.
Each chapter opens with a double title page showing the list of recipes which follow, on a traditional pub blackboard type layout.
Each recipe is clearly laid out with the title, an opening note, the number of servings, the list of ingredients along with suggested accompaniments and the method, presented in the usual GR style.
A small taste of the other recipes contained within:
♦ Scotch Eggs
♦ Prawn Cocktail
♦ Homemade Pork Scratchings
♦ Scotch Woodcock
♦ Cock-a-leekie Soup
♦ Grilled Kippers
♦ Somerset Fish Casserole
♦ Roasted Bone Marrow with Caper and Herb Dressing
♦ Cornish Pasties
♦ Steak and Kidney Pie
♦ Black Country Beef Stew
♦ Lancashire Hotpot
♦ Rib-Eye Steak with Chips and Sauce Choron
♦ Pork Chop with Champ
♦ Roast Chicken with Gravy and Bread Sauce
♦ Christmas Roast Turkey infused with Truffles
♦ Roast Beef with Red Wine Gravy
♦ Summer Pudding
♦ Jam Roly-Poly
♦ Queen of Puddings
♦ Stocks
♦ Roast Potatoes
♦ Custard
♦ Pastry
This book is interspersed with a fair number of illustrations for a book this size ~ including some of GR & ‘on-location’, as usual, but the number of the finished dishes is still on the light side, in my opinion, which may prove negative to those of us who like to see what we are aiming for on the plate, e.g. ‘Potted Hough’.
From the introduction:
‘…This book brings to you dishes that have become pub classics.
It offers simple, reasonably priced recipes that you can cook at home without fuss or complication. This is the food that has brought the British pub on to the culinary map.’
My favourite:
♦ Honeyed Pork Stew, from (pages 164/165),which panders to my ‘1-pot’ preference when nobody knows what time they are getting back for dinner. The opening note of this tasty recipe hints that it is the ‘perfect winter warmer’ and, at this time of the year (at the time of writing), I can certainly endorse that! The recipe makes great use of a relatively inexpensive piece of boneless pork belly with a load of vegetables, all slowly simmering away on a low heat.
by maria
Great book
by J
Very pleased great condition, delivered really quickly. Will definitely be buying more!! Highly recommend.