Absolute Press

Real Pub Food
ed. Meg Avent

9781899791194
£15
Paperback
255 x 195mm
160pp
Full colour
2001

Buy this title at Amazon.co.uk

That's 'real' as opposed to the pub food cliché that dates back to yesteryear – you know: deep-fried scampi, fresh from the freezer; Duck à l'Orange, microwaved to perfection; and the piped synthetic cream that summed up so many uninspiring dessert dishes. Times have changed! Pubs are now home to some of Britain's most talented chefs and discerning food lovers. Here, thirty-six of these mould-breaking pubs and inns contribute wonderful recipes; from the legendary Eagle in Farringdon Road, London, to the Michelin-starred Stagg Inn in Herefordshire. Great recipes that sum up the spirit of the real pub food movement – simple, approachable, flavoursome food. Wonderful photography from Carlo Chinca.

'If you are looking to re-create modern pub grub in your kitchen, get your hands on a copy of Real Pub Food. 'Beef and Murphy's Casserole', 'Wild Garlic Soup' and 'Home-cured Salmon' all feature – as well as a directory of Britain's most delicious pubs. Bliss.'
The Sunday Times

'Real Pub Food features recipes form 36 British pubs; recipes range form the average home cook British to fusion. Some are a little ambitious for the average home cook (thick filo parcels and tuile baskets), but most are fun, stylish, and very feasible. Desserts such as 'Char-grilled Peaches with Honey', 'Pears in Fudge Sauce' and 'Raspberries in Thyme' score particularly high. [...] lots of great ideas.'
Casilda Grigg, Time Out

'A few years ago when pub food was synonymous with pie and chips, few people would have brought a cookery book on the subject. Nowadays, with pubs winning Michelin stars, it seems a smart idea. Real Pub Food's contributors include Trevor and Sally Oliver (Jamie's parents) of The Cricketers in Clavering, Essex, whose recipes include Confit of Duck with White Haricot Beans', 'Bacon and Asparagus' and 'Chargrilled Peaches with Mexican Honey and Vanilla Mascarpone'. There are also contributions from gastropubs such as The Eagle in Farringdon Road, London, The Angel at Hetton, North Yorkshire and the Michelin-starred Stagg Inn at Titley in Herefordshire.
Fiona Beckett, The Times

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					Real Pub Food ed. Meg Avent 9781899791194 £15 Paperback 255 x 195mm 160pp Full colour 2001 Buy this title at Amazon.co.uk That's 'real' as opposed to the pub food cliché that dates back to yesteryear – you know: deep-fried scampi, fresh from the freezer; Duck à l'Orange, microwaved to perfection; and the piped synthetic cream that summed up so many uninspiring dessert dishes. Times have changed! Pubs are now home to some of Britain's most talented chefs and discerning food lovers. Here, thirty-six of these mould-breaking pubs and inns contribute wonderful recipes; from the legendary Eagle in Farringdon Road, London, to the Michelin-starred Stagg Inn in Herefordshire. Great recipes that sum up the spirit of the real pub food movement – simple, approachable, flavoursome food. Wonderful photography from Carlo Chinca. 'If you are looking to re-create modern pub grub in your kitchen, get your hands on a copy of Real Pub Food. 'Beef and Murphy's Casserole', 'Wild Garlic Soup' and 'Home-cured Salmon' all feature – as well as a directory of Britain's most delicious pubs. Bliss.' The Sunday Times 'Real Pub Food features recipes form 36 British pubs; recipes range form the average home cook British to fusion. Some are a little ambitious for the average home cook (thick filo parcels and tuile baskets), but most are fun, stylish, and very feasible. Desserts such as 'Char-grilled Peaches with Honey', 'Pears in Fudge Sauce' and 'Raspberries in Thyme' score particularly high. [...] lots of great ideas.' Casilda Grigg, Time Out 'A few years ago when pub food was synonymous with pie and chips, few people would have brought a cookery book on the subject. Nowadays, with pubs winning Michelin stars, it seems a smart idea. Real Pub Food's contributors include Trevor and Sally Oliver (Jamie's parents) of The Cricketers in Clavering, Essex, whose recipes include Confit of Duck with White Haricot Beans', 'Bacon and Asparagus' and 'Chargrilled Peaches with Mexican Honey and Vanilla Mascarpone'. There are also contributions from gastropubs such as The Eagle in Farringdon Road, London, The Angel at Hetton, North Yorkshire and the Michelin-starred Stagg Inn at Titley in Herefordshire. Fiona Beckett, The Times					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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