Product Description

37 of the leading pub chefs in Britain, at the forefront of the the most exciting revolution to hit British cooking since the Roux Brothers first began to cook here, contribute many of their favourite recipes. For the very first time the kind of no nonsense, tasty, real cooking that has been appreciated in gastro pubs and dining pubs all over the country in recent years is pulled together in one book. The award of a Michelin Star to a pub for the first time this year (The Stagg Inn at Hereford) signalled the official seal of approval on Britain’s very own ‘Bistro’ scene.

Product Details

• Amazon Sales Rank: #75738 in Books
• Published on: 2001-11-27
• Original language: English
• Number of items: 1
• Binding: Paperback
• 159 pages

From the Publisher
The first book to reflect the revolution that has been taking place in the kitchens of pubs and inns all over the country.

From the Author
From all around Britain, 37 of the leading pub chefs contribute their favourite recipes.

Customer Reviews

A great idea
A long overdue book.

We buy cookbooks because of young nymph TV chefs, and to commemorate and exhibit having eaten at 'last' or 'next' new trendy dining gaff. We sometimes surprise ourselves -- and cook from them. Then, we never shut up about them. You know the way it works: such-and-such food critic recommends restaurant; TV company shows interest.; ghost writer brought in to assist with book project... and then we go and buy one million Jamie- or Nigella-branded products, because we've been suckered into thinking we've got space on our kitchen shelves and £20 to blow. Kitchen credibility demands we have these books and the Joneses have one and they make such good Xmas presents....

The saddest thing then, is that Real Pub Food could well be snubbed by every bookshop across the land; it could be hidden behind the dumpbins of Delia's 7th volume of How To Suck Eggs; or it could reside on the sites of virtual bookstores the world over, its pretty cover and earnest blurb largely ignored -- never to be found, ordered nor delivered. And if that were to be the case, it would be a great shame. For this is a book that marks one of the most significant culinary shifts of recent times. One that is packed with the most sumptuous recipes -- varying from the prosaic to the fanciful -- from some of the country's most underrated, yet most talented chefs. Some chefs that have given up their trade in the kitchens and minimalist decor of big-city restaurants, others that have developed or inherited fantastic food reputations amongst loyal and local pubbing communities. Pub food is not what it used to be. There are more restuarants serving bad food today than there are pubs. This book is welcome, not least because of the great recipes, but because it also introduces us to thirty or so of these mould-breaking institutions. It may finally dispatch the spectre of scampi and black forest gateau that food-lovers have, quite wrongly, assumed to have been haunting pub blackboard specials for the last few years.

Times have changed. Real pub food is an exciting and tasty reality: buy this book.

at last a recipe book that I can really cook from
Firstly it has a brilliant cover and looks great on my kitchen bookshelf. Secondly, it has recipes from some of my favourite pubs -such as The Eagle near the Guardian building on Farringdon Road and Jonny Haughton's brilliant Earls Court . The Havelock Tavern. The recipes are well laid out (so often not the case nowadays) and easy to follow. It's going to become a well thumbed favourite.