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" - 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.
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 Café 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.
- 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