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17 of 17 people found the following review helpful
on 6 November 2007
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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11 of 12 people found the following review helpful
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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4 of 5 people found the following review helpful
on 1 August 2013
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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on 27 May 2015
It wasn't what I was expecting. I'm a chef and looking for new ideas. This contains recipes that are pretty standard, nothing inspirational for me to be honest. It would be good for a beginner chef or home cook, the recipes are classic and what to expect at a bog standard gastro pub, but nothing that is out of the ordinary. Sausage and mash, do people really need a recipe for that? maybe but I am left disappointed. If you want recipes for good home cooked meals then I would recommend it, if your skills excel beyond that then look else where.
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5 of 7 people found the following review helpful
on 8 May 2009
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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on 19 August 2015
Excellent product and service. Good after sales customer care. Thank you.
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on 14 May 2015
Best recipe for slow cooked shoulder of mutton ivd seen
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