Gordon Ramsay’s Great British Pub Food

by Gordon Ramsay

ISBN-10: 0007289820
ISBN-13: 9780007289820
Region: British
Publication Date: March, 2009
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Recipe Index

Recipesort icon Page Rating
Anchovies on Toast with Poached Egg and Spinach 43
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Angels and Devils on Horseback 25
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Apple Charlotte 226
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Asparagus and Spring Onion Tart 124
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Baked Bream Fillets with Fennel and Orange 115
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Baked Stuffed Herrings 112
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Barnsley Chop with Kidneys 176
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Beef Cheeks Braised in Stout with Dumplings 167
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Beef Cobbler 128
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Beef or Veal Stock 244
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Beetroot Salad with Grapefruit and Goat’s Cheese 84
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Black Country Beef Stew 151
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Bosworth Goat’s Cheese Pie 141
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Braised Neck of Lamb with Turnips 168
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Chicken and Smoked Bacon Pie 134
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Chicken Liver Pâté 91
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Chicken Stock 243
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Chicory, Walnut and Stilton Salad 88
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Chilled Minted Pea Soup 63
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Christmas Roast Turkey infused with Truffles 204
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Cider Braised Ham 166
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Citrus Spatchcocked Quail with Sautéed Potatoes 180
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Clementine Cake with Cranberry Sauce 213
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Cock-a-Leekie Soup 60
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Cod with Clams and Smoked Bacon 109
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Cornish Pasties 137
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Cottage Pie with Guinness 130
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Court Bouillon 244
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Crab Cakes with Mayonnaise 103
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Creamed Haddock and PIckled Walnuts on Toast 41
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Crisp Pork Belly with Roasted Vegetables 195
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Cullen Skink 75
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Custard 249
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Devilled Kidneys on Toast 53
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Devilled Whitebait 18
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Dover Sole with Brown Butter and Grapes 100
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Fennel and Roasted Red Pepper Soup 70
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Fish Stock 245
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Fried Sprats with Smoked Paprika 87
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Gammon Steak with Pineapple and Fried Egg 172
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Grilled Kippers 110
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Grilled Lemon Sole with Tartare Sauce 119
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Gypsy Tart 235
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Hake in Beer Batter with Mushy Peas 99
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Hodge Podge Soup 78
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Homemade Crisps 31
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Homemade Pork Scratchings 24
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Honeyed Pork Stew 164
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Hot Chocolate Fondants 214
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Huntingdon Fidget Pie 133
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Jam Roly Poly 224
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Lamb Steak with Redcurrant Sauce 179
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Lamb Stock 245
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Lancashire Hotpot 163
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Lemon and Tarragon Hollandaise 246
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Liver, Bacon and Caramelized Onions 188
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London Particular 69
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London Syllabub 232
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Manchester Tart 225
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Marinated Chicken with Minted Broad Beans and Peas 175
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Mayonnaise 246
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Montgomery Cheddar and Potato Pie 142
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Mulligatawny 73
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Mussels and Bacon Cooked in Cider 83
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Mutton with Parsley and Caper Sauce 155
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Old-Fashioned Pork Pies 28
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Oysters with Shallot Vinegar 16
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Pan Haggerty 26
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Pastry Cream 249
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Pears Poached in Perry 239
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Pickled Quail’s Eggs 32
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Pig’s Liver Faggots Braised in Ale 150
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Pimm’s Jellies 229
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Pint of Prawns with Mayo 15
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Plum Fool 217
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Pork Cheeks in Spices with Bashed Neeps 159
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Pork Chop with Champ 189
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Potato, Bacon and Oyster Soup 76
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Potted Crab 49
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Potted Duck 48
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Potted Hough 52
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Potted Shrimps with Toast 50
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Prawn Cocktail 86
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Pressed Ox Tongue with Lamb’s Lettuce Salad 95
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Queen of Puddings 236
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Rabbit Hotpot with Perry 154
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Rainbow Trout with Sorrel and Capers 116
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Red Onion Marmalade 247
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Rib-Eye Steak with Chips and Sauce Choron 184
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Rice Pudding with Poached Rhubarb and Ginger 221
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Roast Beef with Red Wine Gravy 208
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Roast Chicken with Gravy and Bread Sauce 201
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Roast Duck with Orchard Stuffing 197
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Roast Grouse with Madiera Sauce 203
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Roast Lamb with Rosemary, Garlic and Anchovies 192
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Roast Partridge wih Braised Red Cabbage 199
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Roast Potatoes 247
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Roast Saddle of Venison with Poached Kumquats 207
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Roasted Bone Marrow with Caper and Herb Dressing 56
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Roasted Tomato and Marrow Soup 66
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Salad of Black Pudding with Poached Eggs 92
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Salmon Steaks with Brown Shrimps, Capers and Parsley 106
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Sardines and Tomatoes on Toast 54
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Sausages with Mustard Mash and Sweet and Sour Peppers 156
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Scotch Eggs 20
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Scotch Woodcock 38
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Seafood Salad 104
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Sherry Trifle 234
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Shortcrust Pastry 248
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Sirloin Steak with Green Peppercorn Sauce 187
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Slow Roast Pork with Apple and Lavender Sauce 198
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Smoked Ham Hock with Pease Pudding 152
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Smoked Salmon and Watercress Tart 126
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Soft Herring Roes on Toast 46
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Somerset Fish Casserole 120
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Spiced Nuts 23
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St George’s Mushrooms on Toast 44
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Steak and Kidney Pie 138
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Stewed Eel 118
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Strawberry Tart 240
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Summer Pudding 222
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Sussex Pond Pudding 230
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Sweet Flan Pastry 248
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Toad-In-The-Hole 147
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Tomato, Goat’s Cheese and Herb Tart 143
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Treacle Tart 218
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Veal Escalope with Asparagus and Mushrooms 183
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Vegetable Stock 243
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Venison Stew 160
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Welsh Mutton Broth 77
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Welsh Rabbit 57
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White Onion and Cheddar Soup 65
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Wild Boar Sausage Rolls 34
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Yorkshire Puddings 248
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Publishers Information

About Gordon Ramsay’s Great British Pub Food

Publisher Web Link: http://www.harpercollins.co.uk/

In his outstanding new cookbook, 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. (http://www.harpercollins.co.uk/)

Author Information

About Gordon Ramsay

Author Web Link: http://www.gordonramsay.com/

Scottish by birth, Gordon was brought up in Stratford-upon-Avon, England, from the age of five. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management.

Gordon’s first years in the kitchen were spent training under culinary luminaries such as Marco Pierre White and Albert Roux in London, after which he moved to France to work in the kitchens of Guy Savoy and Joël Robuchon for three years, where he was able to enhance his expertise in classic French cooking. In 1993 Gordon became chef of the newly opened Aubergine and within three years the restaurant was awarded two Michelin stars.

In 1998, at the age of 31, Gordon set up his first wholly owned restaurant, Gordon Ramsay, in Chelsea which was awarded three Michelin stars within three years of its launch. Over the next five years Gordon and his team launched some of London’s most high profile restaurants including Gordon Ramsay at Claridge’s, Pétrus and The Savoy Grill.

2003 saw the launch of Gordon’s first international restaurant, Verre, located in the Dubai Hilton Creek Hotel. Gordon Ramsay Holdings now operate a number of restaurants across the globe in New York, LA, Tokyo, Dublin, Doha, Paris, Tuscany, Sardinia and Melbourne.

Between 2004 and 2010 Gordon Ramsay Holdings launched a number of successful restaurants in London including maze and maze Grill, Plane Food at Heathrow T5, York & Albany and two pubs, The Narrow in Limehouse and The Warrington in Maida Vale.

2010 proved to be another busy year with Pétrus reopening in Knightsbridge, and the launch of its first restaurants in Australia, with maze and maze Grill opening at the Crown Entertainment Complex, Melbourne. November 2010 saw the long awaited re-launch of the iconic Savoy Grill, following a refurbishment of the entire hotel.

Gordon has also become a star of the small screen both in the UK and internationally with shows such as Ramsay’s Kitchen Nightmares, The F Word and Hell’s Kitchen USA. 2010 saw the broadcast of three exciting new television programmes; Masterchef in America and Ramsay’s Best Restaurants and Christmas with Gordon in the UK. Gordon has also published a number of hugely successful books including his autobiography, Humble Pie, which became a bestseller. His most recent recipe books, Ramsay’s Best Menus and Christmas with Gordon, were published by Quadrille in September and November 2010 respectively.

Cookbooks by Gordon Ramsay