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The Gastropub Cookbook - Another Helping Hardcover – 16 Oct 2003
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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
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. -- Dieser Text bezieht sich auf eine andere Ausgabe: Hardcover.See all Product description
Top customer reviews
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 Cook Simple: Effortless Cooking Every Day (the latter published in paperback under the title Pure Simple Cooking: Effortless Meals Every Day), being probably my three favourite cookbooks.
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. One may prefer to dig in through the comprehensive index at the back rather than navigate through the geographical round trip that the book makes in reading order. Each recipe is well laid out and easy to follow with detailed instructions. A number of the recipes are illustrated but it would have been nice for all of them to have had their own illustration, no matter how small, as a bit of a "sanity check" for the nervous cook who wants to know how it should look, at least.
This book has been available for some time now and despite the obvious potential dated nature of the "guide" side of things, the recipes remain as valid today as the day they were published. Some food tastes and trends change yet cornerstones remain cornerstones and there are a number of good recipes here that one may try out and enjoy... or use as a bridge to some other variation through experimentation.
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.
As keen foodies my girlfriend and I saw this book more as an opportunity for a gastronomic tour of Britain, and whilst our experiences of the pubs featured were mostly excellent, notably the Pot Kiln, the Hardwick and the Hole in the Wall, to name but a few of the ones we made it to, some of the places were, well... pretty average.
I won't name names, but I would advise that if you do decide to visit these places, and especially if you're going out of your way, you should perhaps do a little more research on the web.
That said, the recipes are fantastic, so as a cook book this is a worthwhile buy.
Just don't assume, like I did, that this is a fool proof way of guaranteeing a great pub meal.
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inspiration from it !