1 of 1 people found the following review helpful
A solid and handsome book and a pleasant reading experience,,
This review is from: Grillhouse (Hardcover)
The real success of the gastropub style of food is its simplicity, and that simplicity is laid bare in Grillhouse. It's unrealistic to expect people to cook high-end restaurant food at home - I seldom cook from my copy of The Fat Duck Cookbook, for example, but I deeply admire its ambition and sense of purpose and mission. Grillhouse is at the other end of the scale.
Take a recipe for crispy-skinned trout.
It consists of frying a piece of trout, and then squeezing some lemon juice over it. That's essentially it.
I don't need a recipe and a nice photo to give me that idea, even though you might be a relatively unimaginative cook. It's just easy, but that doesn't stop Dobson explaining in detail how to do it.
Many of the other recipes are far too predictable - there's a burger, a steak and kidney pie, a variety of steaks and chops, a fair showing for pork belly and plenty of beef ribs. Beef Wellington, onion rings and that staple of every gastropub menu, the lamb shank all put in an appearance. There are thick cut chips everywhere, just in case you wondered. All standard gastropub fare.
That said, there aren't many dishes in Grillhouse that I wouldn't order in a pub or restaurant, or even make at home.
Grillhouse isn't an inspirational cookbook, but it does gently remind and nudge you along in a `remember that chicken and mushroom pot pie you used to make? Why not give it another go?' kind of way.
It's a comfortable book, full of comfortable food and comfortable photos of said comfortable food, and this isn't a bad thing - far from it - it's quite a pleasant experience, a solid and handsome book with some great photography and a range of recipes that, yes, verge on the over easy sometimes, but which sit together well as a collection.