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The Gastropub Cookbook - Another Helping Hardcover – 16 Oct 2003


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Hardcover, 16 Oct 2003
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Product details

  • Hardcover: 224 pages
  • Publisher: Mitchell Beazley (16 Oct. 2003)
  • Language: English
  • ISBN-10: 1840007427
  • ISBN-13: 978-1840007428
  • Product Dimensions: 21 x 2.3 x 26.3 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 585,247 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

"A new Diana Henry book is an occasion... Henry has perfect pitch when it comes to cooking - her recipes are never less than delicious." The Spectator

If your kitchen doesn't yet include a Diana Henry title - you don't yet know what you're missing. Her first book 'Crazy Water, Pickled Lemons' (first published in 2002) set the tone for the genre. Her passion for food is undeniable and her amazing writing makes even the most exotic of recipes simple to make and understand.

Best known as the food writer for the Sunday Telegraph, Diana Henry has twice been named Cookery Writer of the Year by the Guild of Food Writers in 2007 and 2009. She is the author of six books including the much acclaimed 'Crazy Water, Pickled Lemons' which was shortlisted for a Glenfiddich Award for best cookbook. Her other titles include 'Roast Figs, Sugar Snow', 'The Gastropub Cookbook', 'Cook Simple', 'Crazy Water, Pickled Lemons' and 'Food from Plenty' which has been shortlisted for Food book of the Year by the Andre Simon Awards. She is a contributor to many magazines including Red, House and Garden, Sainsbury's Magazine and Waitrose Kitchen.

Product Description

Review

New voice Diana Henry progresses from the successful "Crazy Water, Pickled Lemons" to "Gastropub": a look at the new phenomenon in the world of pub cuisine. Travelling all around the UK she hunts out these newly born culinary gems, more often than not nestling in some of the most beautiful countryside on offer. From novice chefs to Michelin star winners, they all display innovation, pride and a love of local produce. Each part of the country is explored with the best pubs detailed alongside a selection of their most popular recipes. And if you miss a table there you will find more to choose from in "the best of the rest" which concludes each section. Traditional shepherd pies and rib-eye steaks mix with the more exotic Conwy mussels with coconut milk and coriander and roast partridge with Vietnamese cabbage salad. English puddings like crumble and sticky toffee pudding feature on menus alongside the inspirationally mouth-watering choices of toffee apple ice cream and geranium-scented panna cotta with red gooseberries... Join in the celebration of these top pubs specializing in good old-fashioned comfort food and learn the inspiration behind them as divulged by their owners. Lavish photographs from Jason Lowe complement Diana's text, giving a wonderful picture of warmth and welcome in each featured hostelry. Forget a pint of lager and a packet of crisps and return to that long lost art of warm hospitality now enjoying such a renaissance in gastropubs up and down the country. - Lucy Watson

Book Description

Gastropubs become ever more popular, as sales of The Gastropub Cookbook show, and the standard of food served within them continues to rise. A second collection from the author of the bestselling The Gastropub Cookbook. A new selection of more than 120 recipes from some of the country's best dining pubs today. Includes a guide to more than 100 aditional gastropubs in Britain and Ireland, giving expert guidance on successful eating-out. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By E. L. Wisty TOP 500 REVIEWERVINE VOICE on 9 Dec. 2009
Format: Hardcover Verified Purchase
Note that the reviews for two separate books by Diana Henry with very similar titles have been conflated here, namely the sequel "The Gastrobook Cookbook: Another Helping" (published Oct 2008 ISBN 1845333373) and the original book "The Gastropub Cookbook" (published hardback Oct 2003 ISBN 1840007427, paperback Oct 2005 ISBN 184533194X).

I won't go into too much detail here as others have already reviewed them both. However I will note that whilst the first book very nearly meets Diana Henry's usual high standard in the class of recipes she has collected therein, the second is a real disappointment and contains hardly any recipes which inspire one to attempt to create.

For me the recipes themselves are the important part of the book. The gastropub listings are mostly as much use as a chocolate teapot as the information can very quickly become out of date as pubs close or change ownership and the quality takes a nosedive, plus unless you are on some sort of Grand Tour of Britain one is unlikely to get much chance to visit many of these hostelries. So whilst the first volume is a valuable and useable cookbook, the sequel feels a bit more like a doorstop and a bit of a waste of time. 4/5 stars for the original book, 2/3 for the second.

I recommend that you check out Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa, Roast Figs, Sugar Snow: Food to Warm the Soul and
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35 of 40 people found the following review helpful By charles amos on 20 Oct. 2003
Format: Hardcover
Diana Henry does it again - after being enthralled by her last title, Crazy water Pickled lemons I was pleased to see the same
thoughtful and intelligent approach to what is a guide that
focuses on the finest eating pubs in the UK.
A wide mix of recipes are included which range from simple to fairly complex - but it's easy to adapt them to your abilities and equipment.Of the 20 or so pubs featured each chef offers up
a sample of their style often including a starter, main course and dessert.Recipes seem to be well adapted from a commercial enviroment - making them tempting to cook yourself and each includes a few words beforehand to set the context - making me want to rush to the kitchen and get cooking.
Also included in each regional chapter is a 'best of the rest'
section detailing boozers also visited with an idea of what to expect.This is what makes a great cookery book into a travelog,
you just can't wait to plan a long weekend away sampling these
hostelries.Best be quick though the catering trade being what it is and businesses change hands...
Overall a great read thats full of enthusiasm and passion.
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By I. Darren TOP 1000 REVIEWER on 20 April 2012
Format: Paperback
A long time ago the food that one might receive in a British public house (pub) or inn was very good as it was a key attraction and basic requirement for when one was changing stagecoach or other forms of public transport. Then something went wrong and for many years the quality of food typically received was very poor or even only cold snacks.
Fortunately, from the late 20th century, things began to pick up and some pubs began to get very serious about their food, offering restaurant quality food at pub prices. The era of the gastropub was born. Food available from pubs can still vary immensely and for many the deep fat fryer and microwave oven are king, yet many pubs do differentiate themselves tremendously by the quality and originality of their food.
In this book author Diana Henry takes a look at a number of pubs in Britain and Ireland that have established a good reputation for their food to see what makes them tick and what culinary delights they have been serving up for their customers.
Recipes from each gastropub are provided for the reader to recreate at home and within this selection are a number of interesting, often challenging, dishes. One should effectively ignore the specific recommendations of a "good eating" establishment because businesses can and do change - or at least use any recommendations as a "suggestion worthy of further investigation".
The key thing here is the recipes and these are the things that can stand the test of time. The recipes vary from specific interpretations of classics such as Shepherd's Pie to more interpreted dishes such as Charred Maple-Cured Pork Loin with Grain Mustard Tartare.
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22 of 27 people found the following review helpful By Mrs. A. Booth-Clibborn on 20 Oct. 2003
Format: Hardcover
Diana Henry really has done all the hard work for you in this book. Every pub I have tried from it has been outstanding and then I don't even have to bother the chefs for their recipes because they are in the book too. I would honestly plan a weekend around the book now as I know I can be sure of a pretty, delicious and friendly welcome with any of her recommendations.
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5 of 6 people found the following review helpful By Amazon Customer on 10 Dec. 2008
Format: Hardcover
I find it a little odd that there are reviews here which pre-date the publication of this book by as much as five years. Pre-cognition or confusion with the original "Gastropub Cookbook"? This is a different book.
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