Product Description

In his outstanding new cookbook, Gordon Ramsay teams up with Mark Sargeant to showcase the best of British cooking. Packed full of sumptuous and hearty traditional recipes, Gordon Ramsay's Great British Pub Food is perfect for relaxed, homely and comforting cooking. Pubs were once a place where you could always guarantee good, simple, cheap food and a great Sunday roast, but when the steak houses and fast food chains arrived the good home cooking from the pub kitchens was replaced with tasteless, defrosted meals. Then came the gastropubs, which weren't much better, serving mediocre food at restaurant prices. That's why when Gordon Ramsay and Mark Sargeant set up the Gordon Ramsay pubs in London they 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 Gloucestershire Sausages with Grainy Mustard Mash and Red Onion Marmalade and indulgent Treacle Tart - classics that have stood the test of time. Now Gordon has gathered his favourite British recipes into one sumptuous 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.

Product Details

• Amazon Sales Rank: #490 in Books
• Published on: 2009-03-05
• Released on: 2009-03-05
• Original language: English
• Binding: Hardcover
• 256 pages

Review
'With purse-friendly ingredients and easy-to-follow recipes, this is perfect for anyone trying to eat in more.' ***** Heat magazine 'Relaxed, homely and comforting'. Foodies magazine

About the Author
Gordon Ramsay's radical career change at 17 years old led him to London and to huge success as chef, restaurant-empire-builder and TV star. Gordon has published ten bestselling recipe books and has starred in the hugely successful television series Ramsay's Kitchen Nightmares, Hell's Kitchen, The F Word and Gordon Ramsay's Cookalong Live. In 2006 he was appointed OBE. Mark Sargeant first worked with Gordon Ramsay at Aubergine before spending three years as Sous Chef at Restaurant Gordon Ramsay in Chelsea. He left there to open the highly acclaimed Gordon Ramsay at Claridge's where he is Head Chef. Most recently, Mark has been overseeing the opening of Gordon Ramsay's pubs The Narrow, The Devonshire and The Warrington, which opened to excellent reviews and press coverage.

Customer Reviews

Buy this F***ing book big boy!
This is a fantastic book of British favourites with the Ramsay touch. It has easy to follow recipes for everything from crisps & pork scratchings (Michelin starred pork scratchings???)to roasts, with tradional comfort food like hotpot etc, steak in ale pie, pates etc. I've only had the chance to try one recipe so far in my first 24 hours but it has turned out wonderfully.

I have quite a few Ramsay cookbooks and would reccomend this one to anyone. Whereas some (like 3 * chef) are almost "food porn" - looks great but little chance of doing it at home, this is easy to follow with everyday ingredients, no special equipment but great wholesome food.

The print is clear, some great photos of the food and of Ramsay & Sarge, a nice retro feel to some of them too.

I don't have a Ramsay pub within about 100 miles so this is the next best thing. Buy it, read it, use it to make something to impress your family and friends, you and they will be glad you did

You can pull me a pint anytime, Gordon
Love Gordon and love this new book. There are some real classics here which I'd sort of forgotten about but never should have. It's a real celebration of good, honest, simple food which is what any good pub should focus on. Good bangers and mash will beat hand-massaged Iranian goose burgers with a side of organic kale roasted by monks any day of the week.

good recipes but lacking in pics
the book was good as you would expect fom ramsay the recipes were fantastic and the addition of some forgotten classics was a nice suprise BUT it lacked in pictures it would be better if you could actually see the finished article especially with desserts and starters to ensure consistency etc are correct