Grillhouse: Gastropub at Home [Hardcover]

Ross Dobson (Author), Murdoch Books Australia (Producer)

Book Description

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

Editorial Reviews

From the Back Cover

Hearty, comforting, classic fare—lip-smacking ribs, perfectly roasted chicken, thick-cut french fries, all manner of steaks—plus starters and sides make this fully 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, guaranteed to satisfy hunger of any size. Grillhouse also includes that little something sweet to indulge in at the end of a long, slow meal. A treasure-trove of simple, casual, fun and delicious recipes, it is the ultimate guide to gastropub food at home.

About the Author

Ross Dobson is a chef, food writer, stylist, and rising star of the cooking scene in his hometown of Sydney, Australia. He is the author of ten books, including Wholefood Kitchen, Casual Entertaining, Fired Up, Market Vegetarian, Kitchen Seasons, 3 Ways With . . ., and Chinatown. In Australia he has worked at Bills, the restaurant owned by celebrity chef Bill Granger. Visit him at rossdobson.com.

Product Details

• Hardcover: 224 pages
• Publisher: Lyons Press; First edition (October 4, 2011)
• Language: English
• ISBN-10: 0762773782
• ISBN-13: 978-0762773787
• Product Dimensions: 9.2 x 7.8 x 1.1 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #90,167 in Books (See Top 100 in Books)
  • #89 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats

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Most Helpful Customer Reviews

23 of 24 people found the following review helpful

5.0 out of 5 stars 2 recipes in and this is one of the cookbooks I've ever purchased August 6, 2012

By Travisji Corcoran

Format:Hardcover|Amazon Verified Purchase

I'm a fairly experienced cook - I bake my own bread, roast a chicken every week or so (and make stock religiously), and three times per week make a Bon Appetit grade meal.

For years my favorite cookbook was the Bon Appetit orange book. A year or so back Mourad's "The New Moroccan" joined that list.

Last night, this book joined that list as well.

I made the Beef Burgundy and the Rum and Maple Sweet Potatoes.

In my cooking blog I rate recipes on an A-F scale. A means "would definitely make again".

The Beef Burgundy got an A+, and the Potatoes got an A++ (this is maybe the second recipe I've given that rating in three years of semi-sophisticated cooking).

The recipes are all complex enough to create deep interesting flavors (say what you will, but this recent fad of "5 ingredients or less" boils down to "boring tastes for lazy people") without being gratuitous for the sake of being gratuitous.

The potatoes didn't call for anything exotic: potatoes, salt, cream, butter, etc... with the two utterly critical additions of rum and maple, which work PERFECTLY together.

Likewise, the beef has no silly fripperies - there are a few spices, red wine, a bit of brandy, and a host of simple "honest" (as the hipsters say) ingredients like onions, mushrooms, etc.

A slight bit of preparation complexity is the key. The beef, for example, required TWO pans (horrors!): one to reduce the sauce, the other to brown the ingredients in batches.

I can't wait to try more recipes from this book.

I actually cook from my books, so unlike some I don't base my reviews much on visual presentation or graphic design, but that said, this is a gorgeous book, with color and tone that perfectly match the rich hearty comfort food within.

Highly recommended - buy this book!

1 of 1 people found the following review helpful

5.0 out of 5 stars An Excellent Cookbook for all cooking levels April 4, 2011

By Angelique van Camp

Format:Hardcover|Amazon Verified Purchase

I have thoroughly enjoyed cooking out of this cookbook as well as using it as inspiration for dinner menus with guests as it is simple, wholesome and traditional with flair. I've cooked the beef short ribs recipe three times and each time everyone has commented on the flavoursome and slightly fiery after taste.
I'm buying a second copy for a friend who fell in love with the food and wanted a copy for herself. Between this and Bobby Flay's Grill It! we have some fantastic recipes to add to a very extensive repotoire. Enjoy it for yourself.

1 of 1 people found the following review helpful

5.0 out of 5 stars grillhouse grub at its best December 15, 2010

By Les Mathews

Format:Hardcover

Just purchased this book and what a great find.

Spiced school prawns,devilled chicken wings, roasted tomato soup. Pork loin with maple paprika glaze, crispy pork belly with apple sauce, potato gratin, thick cut chips cooked in duck fat. Really, really simple retro recipes, minimal ingredients, max flavour.

Beautifull book with great photography. Definitely redefining classics and reminding us how good ingredients and simple techniques can make great fuss free food.