Good Food Cookbook
Summary of Gordon Ramsays Great British Pub Food Cookbook
While in Australia, this book received a lot less press to launch than his last cookbook, Gordon Ramsay Makes it Easy (maybe because it wasn’t Xmas?), it certainly should have. Anyone who is partial to some of the food cooked on the UK incarnation of Ramsay’s Kitchen Nightmares will be familiar with some of these dishes, with things as simple as Yorkshire Pudding right through to complex dishes involving very exotic agreement.
According to Amazon – Foodies Magazine described Great British Pub Food as ”Relaxed, homely and comforting’.
Heat magazine also highly recommended the cookbook with the following description With purse-friendly ingredients and easy-to-follow recipes, this is perfect for anyone trying to eat in more.’
‘It is an undeniably British creation, with nearly every recipe a dish of our heritage cleaned up and presented for the 21st century pub, with a quirky and colourful vibe.’ was the review by Caterer & Hotelkeeper magazine
The basic description of Gordon Ramsay’s Great British Pub Food is as follows; Gordon Ramsay teams up with Mark Sargeant to showcase the best of British cooking. Packed full of sumptuous and hearty traditional recipes, Gordon Ramsay’s Great British Pub Food is perfect for relaxed, homely and comforting cooking.
Pubs were once a place where you could always guarantee good, simple, cheap food and a great Sunday roast, but when the steak houses and fast food chains arrived the good home cooking from the pub kitchens was replaced with tasteless, defrosted meals. Then came the gastropubs, which weren’t much better, serving mediocre food at restaurant prices. That’s why when Gordon Ramsay and Mark Sargeant set up the Gordon Ramsay pubs in London they wanted to produce the sort of simple but delicious British classics that warm the cockles of your heart and to serve them at affordable pub prices.
Dishes like rich, hearty Chicken and Smoked Bacon Pie, mouth-watering Gloucestershire Sausages with Grainy Mustard Mash and Red Onion Marmalade and indulgent Treacle Tart – classics that have stood the test of time. Now Gordon has gathered his favourite British recipes into one sumptuous collection so you can invite your friends round, serve some good, English ale and cook the best in traditional pub food classics in your own home.
For those people who have been living in a non-Ramsay alternate universe, the authors are introduced as;
Gordon Ramsay’s radical career change at 17 years old led him to London and to huge success as chef, restaurant-empire-builder and TV star. Gordon has published ten bestselling recipe books and has starred in the hugely successful television series Ramsay’s Kitchen Nightmares, Hell’s Kitchen, The F Word and Gordon Ramsay’s Cookalong Live. In 2006 he was appointed OBE.
Mark Sargeant first worked with Gordon Ramsay at Aubergine before spending three years as Sous Chef at Restaurant Gordon Ramsay in Chelsea. He left there to open the highly acclaimed Gordon Ramsay at Claridge’s where he is Head Chef. Most recently, Mark has been overseeing the opening of Gordon Ramsay’s pubs The Narrow, The Devonshire and The Warrington, which opened to excellent reviews and press coverage.
About the Author
Chief Plonker at The Plonker Club
The Unofficial Gordon Ramsay Fanclub
http://www.theplonkerclub.com
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