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Gordon Ramsay's Great British Pub Food Hardcover – 5 Mar 2009


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Product details

  • Hardcover: 256 pages
  • Publisher: HarperCollins (5 Mar. 2009)
  • Language: English
  • ISBN-10: 0007289820
  • ISBN-13: 978-0007289820
  • Product Dimensions: 20.2 x 3.4 x 25.8 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Bestsellers Rank: 31,522 in Books (See Top 100 in Books)

More About the Author

Gordon Ramsay's radical career change at 17 years old led him to London and to fame and fortune as chef, restaurant-empire-builder and celebrity. He has earned an extraordinary 12 Michelin stars for his restaurants in London and New York.

Now a celebrated television presenter, Gordon's award-winning television series include Ramsay's Kitchen Nightmares, The F Word and Hell's Kitchen.

He has published many bestselling cookbooks including Gordon Ramsay Makes It Easy, Sunday Lunch, Fast Food, 3*** Chef, Gordon Ramsay's Healthy Appetite and Ramsay's Best Menus - all published by Quadrille.

Gordon was appointed OBE in 2006.

Product Description

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

‘It is an undeniably British creation, with nearly every recipe a dish of our heritage cleaned up and presented for the 21st century pub, with a quirky and colourful vibe.’
Caterer & Hotelkeeper 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.


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Customer Reviews

4.2 out of 5 stars

Most Helpful Customer Reviews

10 of 11 people found the following review helpful By Brian Shadbolt on 4 Aug. 2009
Format: Hardcover Verified Purchase
Being a dedicated foodie with a bookcase already full of food and cookery books, enjoying cooking, but not liking Gordon's TV Language, I would not normally have bothered to buy this book. I was staying with friends and they had been given a copy. I browsed through it and was hooked. The presentation and photographs are excellent and make you want to cook and eat the dishes. The recipes are for mainly classic British food, good stuff that we remember. If this is Gordon's experience of pub food, I want to go to that pub to eat. Many of the recipes are difficult to find in most modern cookery books. In this book they are well laid out, easy to follow and best of all they work. Very glad I bought my own copy.
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8 of 9 people found the following review helpful By Simon Beer on 9 July 2009
Format: Hardcover Verified Purchase
I have really enjoyed reading through this and trying some of the excellent recipes. The book covers a large number of dishes most cooks will already make my their version off, but don't take that as a bad thing. Instead I think of it a bit like the Cook Off's on the F-Word where Gordon shows the celebs his take on their signature dish, mainly resulting in a really good alternative.

I have tried the bangers and mash and the chicken and bacon pie to great success. I am sure the others will be just as easy. Compared to Jamie Oliver's random mutterings on a page that sometimes leave vital decisions to the imagination, Gordon's recipes are easy top read and follow. For a nice change these ones are very realistic midweek home fayre too. You don't have to throw a dinner party, scour oriental supermarkets or any of the other nonsense many cookbooks result in. Instead the vast majority of recipes are best serviced by a herb garden, a trip to the butcher, the greengrocers and some store cupboard essentials, my kind of cooking.

My only wish with this book is that some of the bloomin awful pubs around my house go buy this and take on some of the recipes. It is near impossible to name one that provides what I class as good pub food, instead it is either carveries or menus so big there isn't a cat in hells chance of anything being fresh. A simple mixture of some nice grill basics and 4-6 specials for the week should be enough for any of them.
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1 of 1 people found the following review helpful By A Customer of AMAZON-UK! on 26 Nov. 2009
Format: Hardcover
...with another book...and between the covers this time, we find old favourites such as:

♦ Gammon Steak with Pineapple and Fried Egg
♦ Toad-in-the-Hole
♦ Hake in Beer Batter with Mushy Peas

nestling alongside, the lesser well-known (perhaps), such as:

♦ Pork Cheeks in Spices with Bashed Neeps
♦ Rabbit Hotpot with Perry

and 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.
Read more ›
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48 of 55 people found the following review helpful By A. Jackson on 7 Mar. 2009
Format: Hardcover
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
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5 of 6 people found the following review helpful By Mr. A. S. Brown on 2 April 2009
Format: Hardcover
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
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