A mighty collection of new food favourites from the champion of perfect pub food: Tom Kerridge.
The king of beautiful pub food has collected all of his best ideas into this proper cookbook, ready to warm the world on a grey day and restore the nation’s good mood. Tom Kerridge’s idea of food heaven isn’t fussy gastronomy; it’s proper ‘man food’ with Michelin star magic, including breakfasts that keep you smiling for the whole day, indulgent long lunches, teatime temptations, seasonal snacks and heart-warming suppers.
In this cookbook Tom proves that everyone can make proper pub food, and the only place he wants to see a foam is on the head of a pint of beer! Over 100 recipes reveal his secrets for making real food truly amazing, including perfected dishes from his childhood and special treats he serves at his own one-of-a-kind pub. These recipes are simply the best version you’ll ever have of the dishes everyone loves the most.
This fantastic feel-good cookbook is the official accompaniment to Tom Kerridge’s Proper Pub Food TV show, featuring all the recipes from the six episodes and many, many more. With excellent photography from Cristian Barnett.
proper food is the result of treating quality ingredients lovingly and with respect.
Imagine creating tasty pub food at home. This book makes it possible. To begin with I think it is a visual feast as the accompanying photos are just fabulous. The book is divided into the following chapters all of which had me drooling:
- Proper Breakfasts
- Proper Soups & Salads
- Proper Starters & Snacks
- Proper Fish
- Proper Meat
- Proper Puddings
- Proper Basics
The first recipe that I tried was the fennel biscotti.
450g plain flour
2 teaspoons baking powder
340g caster sugar
190g butter, softened
100g blanched almonds, toasted and chopped
1 tablespoon fennel seeds
icing sugar for dusting
Preheat the oven to 170oC or gas mark 3 and line a baking sheet with baking parchment. Sift the flour and baking powder and leave to one side. (I made lots of washing up for myself by using both my mixing bowls). In the other mixing bowl I creamed the butter and sugar until light and creamy. Then I added the eggs, one at a time. Stir in the flour mix, then the almonds and fennel seeds.
Divide the dough in half and shape into 20cm logs (by about 10cm wide) on the baking sheet. Bake for about 20-25 minutes, until golden brown.
Leave outside the oven for 10 minutes, then slice the dough widthways into biscotti, 1-2 cm thick and return to the oven for a further 5 minutes or until crisp and dry. Once they have been taken from the oven dust with icing sugar immediately and then leave to cool.
Kerridge suggests that the biscotti go well with coffee. I found the same goes with a cup of tea and the mini Britalian enjoyed some with a glass of cold milk.
Review copy provided by publisher