Real Pub Food

Real Pub Food

by Meg Avent
     
 
That's 'real' as opposed to the pub food cliche that dates back to yesteryear -- you know: deep-fried scampi, fresh from the freezer; Duck a l'Orange, microwaved to perfection; and the piped synthetic cream that summed up so many uninspiring dessert dishes. Times have changed! Pubs are now homes to some of Britain's most talented chefs and discerning food lovers. Here

Overview

That's 'real' as opposed to the pub food cliche that dates back to yesteryear -- you know: deep-fried scampi, fresh from the freezer; Duck a l'Orange, microwaved to perfection; and the piped synthetic cream that summed up so many uninspiring dessert dishes. Times have changed! Pubs are now homes to some of Britain's most talented chefs and discerning food lovers. Here, thirty-six of these mould-breaking pubs and inns contribute wonderful recipes; from the legendary Eagle in Farringdon Road, London, to the Michelin-starred Stagg Inn in Herefordshire. Great recipes that sum up the spirit of the real pub food movement -- simple, approachable, flavoursome food.

Product Details

ISBN-13:
9781899791194
Publisher:
Absolute Press
Publication date:
03/25/2002
Pages:
16
Product dimensions:
7.24(w) x 9.50(h) x 0.55(d)

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