Tom Adams, Jamie Berger, Simon Anderson, Richard H. Turner
About the book:
Sublime, smoky and slow-cooked meats and more. THE PITT CUE CO. COOKBOOK is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round.
With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on feasts, meats, equipment and methods. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked rib of beef & bourbon bone marrow; Smoked pork belly, pickled apple, sausage hash & crackling; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Rhubarb jelly & whipped custard; Bourbon & Coke pudding and so much more, it's all irresistibly delicious food to savour and share.
Specifications: Publication Date: 2014 Language: English Format: Hardcover Pages: 288 pp. ISBN: 9781845337568