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4 of 5 people found the following review helpful
5.0 out of 5 stars For any lovers of all things local
Written by Marcus Wareing together with Chantelle Nicholson (a former Acorn Award winner) and now GM of his celebrated restaurant the Gilbert Scott, the book is a tribute to the traditional British dishes served at the restaurant, located at the Amazing St Pancras Renaissance hotel near Kings Cross London.

It begins with a short history of the hotel, starting...
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Nothing new. Most of recipes are boring.
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4 of 5 people found the following review helpful
5.0 out of 5 stars For any lovers of all things local, 20 Sep 2013
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This review is from: The Gilbert Scott Book of British Food (Hardcover)
Written by Marcus Wareing together with Chantelle Nicholson (a former Acorn Award winner) and now GM of his celebrated restaurant the Gilbert Scott, the book is a tribute to the traditional British dishes served at the restaurant, located at the Amazing St Pancras Renaissance hotel near Kings Cross London.

It begins with a short history of the hotel, starting in 1865 when the Midland Railway company held a competition to design a hotel with the brief that it needed to "add luster" to its soon-to-be-completed St Pancras station. Several architects submitted plans, but it was leading Gothic revivalist 
George Gilbert Scott's remarkable 300-bedroom design that was declared the winner.

In the run-up to the opening of the Gilbert Scott in 2011, Nicholson and Wareing spent many hours poring over books and archives selecting dishes and recipes to be served in their brasserie and, having done such extensive research, it seems only resourceful that their hard work is recognized with the publication of a book.

The Gilbert Scott Book of British Food is based on the menu at the Gilbert Scott restaurant and bar, which, in turn, pay homage to the historic charm of the 19th century building.

Split into seven chapters, it begins with:

1. The "Bar" section, which features recipes for a selection of cocktails and bar snacks including salt and pepper squid and Countess Morphy's croquettes.

2. Following this is the "To Begin" section of the book - a selection of dishes which Marcus Wareing suggests can be used as not only starters, but perhaps a light lunch as well as all can be served either as a starter or as a lunchtime meal with bread or salad. Recipes in this section include ubiquitous British dishes such as prawn cocktail, pork pie, English asparagus with burnt butter Hollandaise, and potted shrimps.

3. `The main event' continues the salute to British produce with Gower Peninsula fisherman's stew made with prawns, mussels, scallops, cod or pollack and salmon or sea trout fillets, Cumberland sausages and mash, and Lancashire hotpot using boneless lamb neck - a nod to Wareing's Southport roots, and a range of dishes suitable for a sharing board, with a beef platter made up of ribeye, tongue, bone marrow and calf's liver

4. `Kitchen table' includes a selection of recipes suitable for sharing boards and precedes `Puddings', which includes the expected - spotted dick, Eton mess and treacle tart - and the unexpected, such as lemon cream ice with salted caramel popcorn.

5. For dessert lovers especially, the "Puddings" section is a real delight, with recipes for an array of sweet treats including banana sticky toffee pudding, Cambridge burnt cream and peanut butter ice cream.

6 & 7. The last two sections - Brunch and Afternoon Tea - include classics such as Bakewell tart, spiced French toast with burnt honey and lemon drizzle cake

I just love the stunning pictures by Brazilian photographer Sergio Coimbro.

The Gilbert Scott Book of British Food is a valuable cookbook for any lovers of all things local, and it wouldn't look terribly out of place on a coffee table, either!
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4 of 5 people found the following review helpful
5.0 out of 5 stars Great recipe book combining good recipes without a multitude of ingredients and complex processes - quality feel to the book., 13 July 2013
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This review is from: The Gilbert Scott Book of British Food (Hardcover)
Lovely book, I was hesitant at buying a restaurant based recipe book as many are too complex. This one makes me want to visit the restaurant and the recipes focus on good quality ingredients with the British theme throughout. I want to cook meals from this book instead of just read about them, which I do with most of my recipe books.
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3 of 4 people found the following review helpful
5.0 out of 5 stars A MUST BUY! A GREAT GIFT! FOR FOODIES & HOME COOKS., 26 Aug 2013
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This review is from: The Gilbert Scott Book of British Food (Hardcover)
IF IN DOUBT, BUY THIS BOOK. It is delightful for the home cook and the foodie alike. There is almost a photo for each recipe. The recipes will keep you spellbound. They are fairly easy and delicious to make. It is clearly written and easy to understand. This is superb example of British cuisine. This cookbook is so well done. I buy 5-8 cookbooks a month and this cookbook is my favorite of the year so far. Much time and money has obviously gone into the photos, the food choices and the details of the book. If you were to buy one cookbook this year and splurge-this is the cookbook to buy for yourself or to give as a gift. I particularly like the cocktail section at the beginning of the book. This book offers a variety of recipes from brunch, lunch, dinner and deserts all of which are British origin. I highly recommend this cookbook. It is a cookbook that you can just enjoy reading by the fireplace or use daily to try new recipes. Absolutely STELLAR!
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5.0 out of 5 stars #1 English Cook book, 2 April 2014
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This review is from: The Gilbert Scott Book of British Food (Hardcover)
Love this book so much! Had so many incredible details and a lot more than just plain "british food" Many wonderful ideas!
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5.0 out of 5 stars Simply superb, 23 Dec 2013
By 
Alison Towers - See all my reviews
(VINE VOICE)   
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A great British cookbook full of inspirational recipes. The savoury and desert sections are magnificent, although my eyebrows did shoot towards the ceiling at the full English breakfast. That can maybe wait until I find myself down in London outside their door and hungry, then they can do all that work, but at least I'll know what I'm eating.
Most of the recipes are achievable, with the odd exception like the aforementioned black pudding for breakfast. I always work on the principle of if someone else can make it better for much the same,or little extra cost then why waste the time. With most of these recipes I feel the time will be well spent, and utterly delicious. Really glad I forked out the dosh on this one, to use the vernacular.
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5.0 out of 5 stars amazing, 26 Sep 2013
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Very good book . We'll worth the money !
Some great British dishes in there ,some of which I didn't even know about .
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4.0 out of 5 stars A new twist on old favourites, 21 Sep 2013
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This review is from: The Gilbert Scott Book of British Food (Hardcover)
A great presentation with some wonderful photographs. The receipes are quintessentially English but accessible to the home cook. The selection covered all meals from breakfast, the eggy toast was wonderful, through to suppers and cocktails . Lots of lovely ideas to try on traditional dishes.
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2 of 3 people found the following review helpful
5.0 out of 5 stars Excellent, 30 July 2013
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This review is from: The Gilbert Scott Book of British Food (Hardcover)
Have made a couple of the recipes so far - the fagots and the lancashire hot pot and actualy simple to make and great. Looking forward to making many more.
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5.0 out of 5 stars Inspirational, 29 Aug 2014
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This review is from: The Gilbert Scott Book of British Food (Hardcover)
My first Wareing book, and it is brilliant, new twists on traditional dishes. Inspirational and a joy to read.
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4 of 6 people found the following review helpful
5.0 out of 5 stars Very good, 30 Sep 2013
By 
I. Darren (Fi) - See all my reviews
(TOP 1000 REVIEWER)   
This review is from: The Gilbert Scott Book of British Food (Hardcover)
Take a beautiful old former hotel that has been exquisitely restored, add in a top-class restaurant fronted by a two Michelin-starred chef, feature the best of traditional and re-imagined British classic recipes and... write a book about it. That is this very heavy, richly-illustrated book in a nutshell.

Yet this is more than just another book with various recipes jazzed up a little. It is a peek behind the doors of a restaurant that you might never (or can never) visit, it is something that gives you the chance to see part of what makes the restaurant and its talented team tick and, of course, it is something that lets you have a go making top restaurant-quality food at home. If you've ever visited this restaurant maybe there is an even greater, tighter enjoyment that you might get from this book.

To be fair, there was a smidgeon of initial scepticism, probably due to the fact that there is not exactly a shortage of restaurant-inspired cookbooks out there, all claiming to be the one. Yet this has managed to carve out a little niche for itself - and no, this reviewer has never visited the restaurant. One cannot say that a particular thing makes this book stand out, it is a collection of things, just like a finely-balanced meal is the sum of many constituent parts. The meat might taste good, the vegetables are cooked just right and the sauce is sublime, but when put together it is an explosive combination. This book is exactly like that. Great photography, an interesting story, some fine recipes and a great invisible feeling holding it all together.

One can be and should be picky. Some of the design elements made this book hard going on the middle-aged eyes, such as using a small gold-coloured font to describe recipes which meant that your reviewer had to keep lifting up and down the (heavy) book closer to his old eyes in order to read it. It was too good to just ignore yet frustrating all the same. Maybe it was an intentional thing to help one lose a few calories before they are replaced when testing the recipes. Similarly printing ingredients in a lighter black italicised font is just asking for trouble. Make the font sizes a little bigger, add a few more pages and make the darn thing easier to read. This is a premium product so don't cut corners to save a few pence on the price (if at all). The binding on this hard covered book felt a bit fragile too and one was scared that this book would start to fall apart after a lot of consultation and this book IS likely to be consulted often AND manhandled a lot in order to read the text...

Starting with a few recipes from the bar, then the book is ordered in a fairly traditional fashion before ending the dinner serving by going "back in time" to brunch or afternoon tea. A highly detailed index rounds off matters with a list of some of the restaurant's favourite suppliers although these are probably less relevant the further away you get from London on the whole. Our "standard niggles" sadly extend to this book too, viz the lack of a clear estimated preparation and cooking time and the use of sole metric units within the recipes. If we criticise when books feature sole U.S. imperial units and no metric units, it is only fair to do the same when the tables are turned. One can imagine that this book will be well-received overseas, both as a souvenir of a visit as well as a gift of "Britishness", so why assume everybody uses metric?

It would have been nice to have had a separate listing of all the recipes, rather than needing to browse through sequentially or pick it out from the index. But what is there not to love about this book and its recipes, even if you feel a bit squeamish about some of the ingredients? There is a broad range of recipes to suit every palate, you could sit and dream about food for hours thanks to the perfect food photography (oh, for scratch and sniff technology to be ready...) and gorge yourself for weeks, living like a king on the 130 recipes provided within. Whether it is a simple cocktail, a slice of cake or a more involved, esoteric dish, you will get a lot of enjoyment from this book.

One now waits (and hopes) that there is a second volume in the works.
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The Gilbert Scott Book of British Food
The Gilbert Scott Book of British Food by Marcus Wareing (Hardcover - 4 July 2013)
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