With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round.
From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
In summer 2011, Pitt Cue Co. was the talking point of London's Southbank. For three months, their trailer dished out hot, Southern US-style, slow-cooked food and instantly became a must-try experience. In January 2012, the trailer was joined by a destination restaurant in Soho, and since then there have been queues around the block.
Simon Anderson, Tom Adams, Jamie Berger and Richard H. Turner brought together their experience from Hawksmoor, The Albion, The Blueprint Café and Brunswick House to create a fabulously finger-licking, bourbon-drinking paradise that's taken the London restaurant scene by storm.
April Bloomfield - who wrote the foreword - has spent most of her life in the kitchen. Her NYC restaurants The Spotted Pig and The Breslin Bar & Dining Room have each been awarded a Michelin star, and her latest - The John Dory Oyster Bar - has received rave reviews. April's first book, A Girl and Her Pig, was published in 2012.
Sublime, smoky and slow-cooked meats and more from one of the most celebrated London restaurant openings of 2012.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Paperback. Etat : Very Good. With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. N° de réf. du vendeur GOR005034081
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Etat : New. 2013. Hardcover. The coolest BBQ cookbook and the tastiest meat dishes from "the hottest place to eat right now" (The Independent) Num Pages: 288 pages, 250 colour photographs. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 196 x 236 x 28. Weight in Grams: 1016. . . . . . N° de réf. du vendeur V9781845337568
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Etat : New. 2013. Hardcover. The coolest BBQ cookbook and the tastiest meat dishes from "the hottest place to eat right now" (The Independent) Num Pages: 288 pages, 250 colour photographs. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 196 x 236 x 28. Weight in Grams: 1016. . . . . . Books ship from the US and Ireland. N° de réf. du vendeur V9781845337568
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