Pitt Cue Co. the Cookbook
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Pitt Cue Co. the Cookbook

By (author) Tom Adams , By (author) Jamie Berger , By (author) Simon Anderson , By (author) Richard H. Turner

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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.

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  • Hardback | 288 pages
  • 196 x 242 x 28mm | 879.99g
  • 03 Jun 2013
  • Octopus Publishing Group
  • MITCHELL BEAZLEY
  • London
  • English
  • 250 colour photographs
  • 1845337565
  • 9781845337568
  • 10,394

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Author Information

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 Cafe 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. Trained by 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.

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Review quote

This is an urban British hipster's take on a solid bit of Americana, tucked away on a tidy London street. But it's executed with commitment, wit and serious attention to detail. And a lot of pig. -- Jay Rayner The Observer The hottest place to eat right now The Independent Pitt Cue Co. is worth the queue... if you want to pig out on some proper barbecue food, this is the place to do it TimeOut It's a glutton's paradise Evening Standard I am obsessed by new Pitt Cue Co. book. A brilliant barbeque tome -- Tom Parker Bowles Just got the Pitt Cue Co. Cookbook. It's so bloody brilliant I want to cry. -- Gizzi Erskine

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