Gastropub at Home
Lyons Press, Hardcover, 9780762773787, 221pp.
Publication Date: October 4, 2011
A stunning celebration of classic gastropub fare Hearty, comforting, classic fare lip-smacking ribs, perfectly roasted chicken, thick-cut potato chips, all manner of steaks plus starters and sides make this lavishly illustrated cookbook a dangerous one to look at on an empty stomach. Food fads come and go, but this fare is both easy to make and proven as a perennial favorite. Grillhouse is not an attempt at redefining food, but rather a celebration of the classics simple, casual, fun and delicious. Recipes include: - Scallops with cauliflower puree and bacon- Sirloin steak with bearnaise- Whole flounder with burnt butter & sage sauce- Lamb shanks with red wine, lentils, and herbs- Rum and maple mashed sweet potato- Apple and cheddar pie.
About the Author
Ross Dobson is a prolific cookbook author with 14 books to his name, including the Murdoch Books publications "Chinatown", "Three Ways With", "Fired Up", "Grillhouse", "More Fired Up", "Fired Up Vegetarian" and the compilation " King of the Grill ". In his non-writing time he is kept busy as the chef/owner of two western Sydney restaurants, The Union tapas bar and The Vincent Diner.