Absolute Press

Lobster & Chips
Trish Hilferty

9781904573289
£17.99
Hardback
255 x 195mm
160pp
Full-colour
2005

Buy this title at Amazon.co.uk

Trish Hilferty has written her first book: a splendidly elegaic and mouthwatering celebration of that perfect gastronomic marriage between fish and potato. This is comfort food of the highest order and a unique collection of comfort dishes – more than 100 recipes – that have travelled and translated across a vast range of countries and cultures. Trish Hilferty, previously chef of the award-winning Fox Dining Room gastropub in Shoreditch, writes with passion and authority about mouthwatering combinations of these two versatile and robust ingredients. Stunning photography throughout from Jason Lowe.

Born and brought up in Sydney in a family of food lovers, Trish Hilferty began her cooking career in the mid-1980s working in various hotel bistros. After travelling and working along Australia’s east coast, Trish moved to London. Here, she ‘switched sides’, learning the restaurant trade from the front of house at Braganza. Trish returned to cooking, eventually ending up at the Brackenbury with Adam Robinson. After time back home and further travelling, she returned to London to work at the Eagle, London’s first gastropub. After two and a half years there and another sojourn in Sydney, she set up the Fox Dining Room in 2001, which scooped the prestigious ‘Tio Pepe London Gastro Pub of the Year’ award in 2005. She is the authot of the genre-defining Gastropub Classics and has contributed to Big Flavours & Rough Edges, and Real Pub Food (Absolute Press). Lobster & Chips is her first book and is avaiolable in paperback as Fish & Chips.

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2006 WORLD GOURMAND AWARDS

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					Lobster & Chips Trish Hilferty 9781904573289 £17.99 Hardback 255 x 195mm 160pp Full-colour 2005 Buy this title at Amazon.co.uk Trish Hilferty has written her first book: a splendidly elegaic and mouthwatering celebration of that perfect gastronomic marriage between fish and potato. This is comfort food of the highest order and a unique collection of comfort dishes – more than 100 recipes – that have travelled and translated across a vast range of countries and cultures. Trish Hilferty, previously chef of the award-winning Fox Dining Room gastropub in Shoreditch, writes with passion and authority about mouthwatering combinations of these two versatile and robust ingredients. Stunning photography throughout from Jason Lowe. Born and brought up in Sydney in a family of food lovers, Trish Hilferty began her cooking career in the mid-1980s working in various hotel bistros. After travelling and working along Australia’s east coast, Trish moved to London. Here, she ‘switched sides’, learning the restaurant trade from the front of house at Braganza. Trish returned to cooking, eventually ending up at the Brackenbury with Adam Robinson. After time back home and further travelling, she returned to London to work at the Eagle, London’s first gastropub. After two and a half years there and another sojourn in Sydney, she set up the Fox Dining Room in 2001, which scooped the prestigious ‘Tio Pepe London Gastro Pub of the Year’ award in 2005. She is the authot of the genre-defining Gastropub Classics and has contributed to Big Flavours & Rough Edges, and Real Pub Food (Absolute Press). Lobster & Chips is her first book and is avaiolable in paperback as Fish & Chips. BEST SINGLE SUBJECT UK FOOD BOOK 2006 WORLD GOURMAND AWARDS					Featured Book of the Month D ivine: Heavenly Chocolate Recipes 'Over 100 celestial chocolate delights: a book of sheer and utter indulgence.' New for 2008 Pepper March The Lyle's Golden Syrup Cookbook April Blistering Barbecues Blistering Barbecues: Burgers, Wraps & Kebabs Blistering Barbecues: Sauces, Salsas & Marinades May Gastropub Classics (paperback) Momma Cherri's Soul in a Bowl Cookbook (paperback) June Fish & Chips July Atul Kochhar's Fish, Indian Style September The Frugal Cook The HP Sauce Cookbook Aga Year October Curry The Farmshop Cookbook Awards '...one of our favourite publishers worldwide for their utmost care and expertise in publishing the best possible books. Every year Absolute Press keeps the same high standards. The subjects are often ahead of new trends.' Edouard Cointreau, Chairman, World Gourmand Cookbook Awards








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