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    Pitt Cue Co. the Cookbook (Hardback) By (author) Tom Adams, By (author) Jamie Berger, By (author) Simon Anderson, By (author) Richard H. Turner

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    DescriptionWith 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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  • Full bibliographic data for Pitt Cue Co. the Cookbook

    Pitt Cue Co. the Cookbook
    Authors and contributors
    By (author) Tom Adams, By (author) Jamie Berger, By (author) Simon Anderson, By (author) Richard H. Turner
    Physical properties
    Format: Hardback
    Number of pages: 288
    Width: 195 mm
    Height: 241 mm
    Thickness: 27 mm
    Weight: 1,008 g
    ISBN 13: 9781845337568
    ISBN 10: 1845337565

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WB
    BISAC V2.8: CKB000000
    DC23: 641.5
    Illustrations note
    250 colour photographs
    Octopus Publishing Group
    Imprint name
    Publication date
    03 June 2013
    Publication City/Country
    Author Information
    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 Cafe 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.
    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