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.

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Dati bibliografici

Titolo: Pitt Cue Co. - The Cookbook
Editore: Octopus Publishing Group, United Kingdom, London
Data di pubblicazione: 2013
Lingua: Inglese
ISBN 10: 1845337565
ISBN 13: 9781845337568
Rilegatura: Paperback
Condizione: Very Good
Peso: 998 grammi

Descrizione articolo

Riassunto

Sublime, smoky and slow-cooked meats and more from one of the most celebrated London restaurant openings of 2012.

Informazioni sugli autori

Last summer, 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.Tom Adams, Simon Anderson, Jamie Berger and Richard H. Turner brought together their experience from Hawksmoor, The Albion, The Blueprint Caf� and Brunswick House to create a fabulously finger-licking, bourbon-drinking paradise that's taken the London restaurant scene by storm.

Chef Richard H. Turner is a man of many meaty pleasures. Classically trained by legendary chefs the Roux brothers, Pierre Koffmann and Marco Pierre White, these days he's up past his forearms in the London restaurant scene - from London's celebrated Pitt Cue Co., to Hawksmoor, Foxlow and beyond. He's also one half of the independent butcher and supplier of the best-quality British rare breed meat money can buy, Turner & George, plus he's the man who established NYC's Meatopia festival in the UK, Spain and beyond. As acclaimed food writer Diana Henry says, 'Richard Turner's food sends me'. He is simply the best chef working in meat cookery today.

Find out more about Richard H. Turner's food and festivals on Twitter @RichardHTurner and at the following websites:

Meatopia (@MeatopiaUK)
www.meatopia.co.uk

Turner & George (@TurnerandGeorge)
www.turnerandgeorge.co.uk

The Hawksmoor (@HawksmoorLondon)
www.thehawksmoor.com

Pitt Cue Co. (@PittCueCo)
www.pittcue.co.uk

Foxlow (@FoxlowTweets)
www.foxlow.co.uk

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