Tom Kerridge's Proper Pub Food Hardcover – 29 Aug 2013
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A mighty collection of new food favourites from the champion of perfect pub food: Tom Kerridge.
About the Author
Tom Kerridge has a big reputation in professional kitchens and on foodie TV. He has worked with well-known chefs such as Philip Britten, Stephen Bull and Gary Rhodes in Michelin starred restaurants, and featured on TV shows The Great British Menu, Saturday Kitchen, Food and Drink and The Great British Food Revival. There are only twenty-one chefs in Britain with more than one Michelin star, but there is just this one chef who has earned two stars by cooking in a pub. The Hand and Flowers is a unique pub with a unique chef, whose first cookbook is sure to be the first of many favourites.
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Top Customer Reviews
a 25% brine for salt beef is far too high and will make for an unpalatable cure, assuming you survive the dangerously high concentration of saltpetre!! 50g is enough for 2 gals of brine and way over the EC limits for curing meats.
The book is littered with proofing errors, most notably in the amount of salt used in the cures. Both the pork belly and chicken in a basket recipes use a 50% brine. This is not only far too salty for a brine but also impossible to dissolve (salt saturates at about 35% w/v in boiling water!!!
I am a big fan of Tom Kerridge's style of food but with recipes like these he will disappoint a lot of people which is a shame.
One last tip, assuming you survived your salt beef sandwich, if you make the shoulder of lamb on pomme boulangere use a leg instead. I tried with shoulder that I boned out and removed as much fat from as possible. The potatos were still swimming in grease when the lamb was cooked. Leg is a lot les fatty and should work just as well for a slow cooked joint (I prefer it butterflied on a BBQ).
In short Tom, you MUST check your work, especially when potentially toxic nitrates are used (use safer nitrites instead bought as an all in one cure or get 1g accurate scales and make sure you use a recipe from a reliable source!!).
Update - 12/11/2013
Absolute Press, the publishers of this book, have now published an errata relating to the salt and saltpetre quantities used in the salt-beef, belly pork and fried chicken recipes (essentially reducing the salt quantities from 500g to 200g).Read more ›
Most Recent Customer Reviews
I love all things Tom Kerridge and ordered this book after watching one of the episodes of the series of the same name - I could have gone to the BBC website and just printed the... Read morePublished 10 days ago by Frantic
Excellent selection of recipes, easy to follow and ingredients pretty easy to source. Looking forward to trying out these recipes.Published 18 days ago by Rumplestiltskin
This book was bought a while ago, but was for my son. He said it contained some good photos and the paper was of good quality, but he recalls that some of the recipes were rather... Read morePublished 1 month ago by Pennywise