Pitt Cue Co. - The Cookbook
By Tom Adams, Jamie Berger, Simon Anderson, and Richard H. Turner
Sublime, smoky and slow-cooked meats and more from one of the most celebrated London restaurant openings of 2012.
The coolest BBQ cookbook and the tastiest meat dishes from "the hottest place to eat right now" (The Independent)
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.
- Other details
- Publication date:
03 Jun 2013
- Page count:
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