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Gastropub Classics [Hardcover]

Trish Hilferty
4.5 out of 5 stars  See all reviews (4 customer reviews)

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Book Description

18 Dec 2006
This title contains all the classic dishes that combine to make up the definitive recipe list for lovers of gastropub cooking. Drawing on influences from Britain, Europe and the antipodes - in addition, Trish has included great classics from leading fellow gastropub chefs. It features wonderful dishes packed full of gutsy and bold flavours.

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Gastropub Classics + Tom Kerridge's Proper Pub Food + Gordon Ramsay's Great British Pub Food
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Product details

  • Hardcover: 239 pages
  • Publisher: Absolute Press (18 Dec 2006)
  • Language: English
  • ISBN-10: 1904573533
  • ISBN-13: 978-1904573531
  • Product Dimensions: 25.7 x 20 x 2.4 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 372,976 in Books (See Top 100 in Books)

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Product Description

Review

'A must for those who like fuss-free food packed with flavour.' -- BBC Good Food Magazine, December 2006

'Combines simplicity with style...represents all that is good
about gastropubs.' (Charles Campion) -- Independent Magazine, November 2006

'The sort of honest dishes that you really do want to find chalked
up on a blackboard in your local.' -- Caterer and Hotelkeeper, November 2006

'This award-winning gastropub chef showcases many gutsy flavoured
classics...this is the ideal book to dip into.' -- Sainsbury's Magazine, December 2006

Selected for 'Best Cookbooks for Christmas':
'A hearty selection of great combinations...some really quirky good
things.' -- Observer Food Monthly magazine, November 2006

About the Author

Born and brought up in Sydney, Trish Hilferty began her cooking career in the mid-1980s working in various hotel bistros. Trish then moved to London and worked at the Brackenbury with Adam Robinson. She then went on to work at The Eagle, London's first gastropub. She set up The Fox Dining Room in 2001 which scooped the 'Tio Pepe London Gastropub of theYear' award in 2005. Her first book Lobster & Chips was published in 2005.

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Customer Reviews

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Most Helpful Customer Reviews
16 of 16 people found the following review helpful
5.0 out of 5 stars the escence of gastro pub food 6 Nov 2007
Format:Hardcover
Of all the gastro pub books out there this has been by far the most accurate in capturing what we love about this genre of food.

Looking deeper into the actual content and you will find that the recipes are not only simple to follow but they also work. This is what you would get if you mixed a bit of mark hix with nigel slater and a pinch of alastair little.

Most notable recipes are the pot roast brisket of beef which is now a staple in our house and the braised lamb shoulder with aioli and butterbeans, a classic! the puds are no let down either. If you want twee, trendy, gastro pub food that is more like restaurant food, buy one of the many other gastro pub books. However, if you seek the true flavour of these great eateries, buy this one.
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10 of 11 people found the following review helpful
5.0 out of 5 stars Impressive 20 April 2012
By I. Darren TOP 1000 REVIEWER
Format:Hardcover
If you need one concise book that can define what a gastropub is, through its recipes, then maybe this is for you.
Despite the gastropub revolution hitting the UK many years ago, it has left an unforgettable mark on the quality of food served in many pubs and restaurants and generally "lifted the bar" and encouraged a whole new generation of chefs to try something different and push boundaries.
Pretentious? Not intentionally. But is was at the time a bit of a culinary gastronomic revolution in the making, that is for sure and deserves to be marked accordingly. Of course, with this book, you are able to recreate many recipes and possibly transform your own table at the same time.
Straight from the beginning you can feel that a lot of feeling has gone into the production of this book. A series of "Notes for American Readers" carefully highlight the differences in measuring systems used by the two countries and a range of conversion tables are conveniently provided. Even a glossary translating many British English to American English terms is provided - aubergine is eggplant for example. This latter feature is something that many cook books could provide - think of their broader potential international audience and the aid that a couple of extra pages may provide.
An introduction to the gastropub is also provided but for many it will be more than likely that they dip straight into the food and find something within the 150 different recipes of interest. Split into 12 distinct sections you are able to fine tune your search if you are looking for inspiration for a given food course. If you prefer to search on a given main ingredient then the index stands ready at your service.
Each recipe starts with a brief introduction and suggestions for possible customisation.
Read more ›
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4 of 5 people found the following review helpful
4.0 out of 5 stars not just roast chicken 1 Aug 2013
By bookcat
Format:Hardcover|Verified Purchase
I'm not a fan of celeb cookbooks or TV chef's but was prompted to buy this particular pub after visiting Great Queen Street Restaurant/Gastropub in London. Advised there that this was the book if I liked their food, its been a positive boon! Amazing food, odd ingredients....but it all works!
I would highly recommend this book to those that want something a 'bit different'
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5 of 7 people found the following review helpful
4.0 out of 5 stars Gastropub Classics 8 May 2009
Format:Hardcover|Verified Purchase
Saw this book in the Little Sisters brewery in Freemantle and was greatly taken with it ,but not the Australian price! On my return I purcased it from amazon at a greatly reduced price.The recipes are clear and hopefully will taste as good as the photographs suggest
Alastair Shaw Nottingham England
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  2 reviews
10 of 10 people found the following review helpful
5.0 out of 5 stars Comfort food: plenty of dishes that are good with a pint 13 May 2007
By Esther Schindler - Published on Amazon.com
Format:Hardcover
Trish Hilferty was (and perhaps still is?) chef at London's legendary gastropub, The Eagle. She's the first to tell you that she doesn't like the "gastropub" name, since she believes that such restaurant-pubs are "what a pub should be" rather than a different category. However, the author also acknowledges that the term makes an easy soundbyte for pubs that give full attention to the quality of the food. Such places are meant to be casual and affordable.

And, of course, all the 150 dishes here are meant to be accompanied with a pint of ale.

You won't be surprised by any of the recipes here. They're all comfort food, in a British bar-food sort of way. This isn't the place for Thai-Moroccan fusion; it's a cookbook in which you can find a dependable recipe for cottage pie, or sausage and bean casserole, or a ploughman's lunch.

The recipes themselves are, first and foremost, very well written. These are all designed for an attentive cook to throw together in a bar kitchen, so few of them have any fussy steps and they're all very forgiving. You could make most of them on a weeknight, and the rest (such as a pot roast) on a lazy weekend afternoon.

Most dishes are very traditional, from devilled kidneys, to Scotch Eggs, to Lancashire Hot Pot, to Rhubarb and Apple Crumble. But plenty of them aren't predictable old standards. There's grilled chicken, fennel and lemon salad; papparedelle with peas and broad beans; chilled tomato and basil soup. Nothing exotic, in other words, but pretty darned good eating (and where's that pint of India Pale Ale)?

Chapters are devoted to soups; on toast; starters; pasta and risotto; fish; meat grills; meat roasts; meat braises; bar meals; bar snacks; puddings; and "bits and pieces" (which include tartar sauce and harissa).

This is a British cookbook, with only a few nods given to us Americans. There's a glossary in the beginning of the book (to translate "beetroot" to "beets" and "swede" to "rutabega"), and metric/imperial conversion tables, so most cooks won't have a problem. Some of the ingredients may be a little hard to find, unless you have a good gourmet market nearby; the recipe for Welsh Rarebit (in the On Toast) section calls for caerhilly, a UK cheese that's made with real ale, instead of the more common (US) recipes which call for cheddar. Some of the fish may not be available in your area and you'll need to substitute. But these recipes are good enough to make you want to make the effort to do so.

Most recipes have photos of the finished dish, though a few are of pub-stuff (such as the menu scrawled on a blackboard). I know that matters to some people, and these are nicely done.

VERY nice book, highly recommended.
5.0 out of 5 stars Impressive 3 May 2012
By I. Darren - Published on Amazon.com
Format:Hardcover
If you need one concise book that can define what a gastropub is, through its recipes, then maybe this is for you.
Despite the gastropub revolution hitting the UK many years ago, it has left an unforgettable mark on the quality of food served in many pubs and restaurants and generally "lifted the bar" and encouraged a whole new generation of chefs to try something different and push boundaries.
Pretentious? Not intentionally. But is was at the time a bit of a culinary gastronomic revolution in the making, that is for sure and deserves to be marked accordingly. Of course, with this book, you are able to recreate many recipes and possibly transform your own table at the same time.
Straight from the beginning you can feel that a lot of feeling has gone into the production of this book. A series of "Notes for American Readers" carefully highlight the differences in measuring systems used by the two countries and a range of conversion tables are conveniently provided. Even a glossary translating many British English to American English terms is provided - aubergine is eggplant for example. This latter feature is something that many cook books could provide - think of their broader potential international audience and the aid that a couple of extra pages may provide.
An introduction to the gastropub is also provided but for many it will be more than likely that they dip straight into the food and find something within the 150 different recipes of interest. Split into 12 distinct sections you are able to fine tune your search if you are looking for inspiration for a given food course. If you prefer to search on a given main ingredient then the index stands ready at your service.
Each recipe starts with a brief introduction and suggestions for possible customisation. Care should be given to the number of persons that the dish will typically serve as this varies throughout on a recipe-by-recipe basis. Mental arithmetic, fingers or calculators at the ready as needed. The recipes themselves seem easy to follow and are well laid out and described. It would have been nice, however, if the recipes had featured an approximation of the preparation and cooking times as sometimes this can be a boost to a busy home cook to get an estimation of whether they must save a particular dish for another less time-constrained day.
The range and diversity of the recipes is impressive, featuring something should be of interest to nearly every taste and budget. Many of the recipes seem familiar but, of course, even a good recipe can possibly be improved upon so you are advised to look also at the familiar and see just what they might be doing differently.
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