Buy pre-owned: $25.00

FREE delivery Thursday, October 13

Select delivery location

Pre-owned: Good | Details

Sold by Bridgeport Books

Fulfilled by Amazon

Share <Embed>

Have one to sell?

Sell on Amazon

Flip to back Flip to front

Listen Playing... Paused You're listening to a sample of the Audible audio edition.
Learn more

See all 2 images

Follow the Authors

See all

Jamie Berger

Simon Anderson

Pitt Cue Co. The Cookbook Hardcover – June 3, 2014

by Pitt Cue Co. (Author), April Bloomfield (Foreword)

656 ratings

See all formats and editions

Price

New from

Used from

Kindle

"Please retry"

$3.99

—

Hardcover

"Please retry"

$35.36

$23.82

$8.98

Hardcover, June 3, 2014

$25.00

$57.92

$19.50

Collects the most popular recipes from London's Pitt Cue Co. restaurant, including pulled pork shoulder, chipotle and confit garlic slaw, smoked ox cheek toasts with pickled walnuts, and crispy pickled shiitake mushrooms.

Print length

288 pages
Language

English
Publisher

Mitchell Beazley
Publication date

June 3, 2014
Dimensions

8 x 1 x 9.75 inches
ISBN-10

184533907X
ISBN-13

978-1845339074
See all details

Aaron Franklin
10,255
Hardcover
143 offers from $2.54
Andy Husbands
1,010
Hardcover
71 offers from $9.03
Michael Symon
1,260
Hardcover
in Camping & RV Cooking
88 offers from $3.27
Steven Raichlen
9,122
Paperback
101 offers from $7.01
Shauna Guinn
216
Paperback
16 offers from $15.64
Will Budiaman
676
Paperback
38 offers from $9.19

Andy Husbands
1,010
Hardcover
71 offers from $9.03
Aaron Franklin
10,255
Hardcover
143 offers from $2.54
Matt Horn
154
Hardcover
61 offers from $13.38
Tony Gemignani
3,042
Hardcover
71 offers from $14.49
Rodney Scott
2,250
Hardcover
74 offers from $12.04
Michael Symon
1,260
Hardcover
in Camping & RV Cooking
88 offers from $3.27

Editorial Reviews

About the Author

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 people lining up 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.

Product details

Publisher ‏ : ‎ Mitchell Beazley (June 3, 2014)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 184533907X
ISBN-13 ‏ : ‎ 978-1845339074
Item Weight ‏ : ‎ 2.25 pounds
Dimensions ‏ : ‎ 8 x 1 x 9.75 inches

Best Sellers Rank: #2,386,440 in Books (See Top 100 in Books)
- #2,167 in Barbecuing & Grilling

Customer Reviews:
656 ratings

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

About the authors

Follow authors to get new release updates, plus improved recommendations.

Jamie Berger
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
Discover more of the author’s books, see similar authors, read author blogs and more
See more on the author's page
Simon Anderson
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
Discover more of the author’s books, see similar authors, read author blogs and more
See more on the author's page
Richard H. Turner
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
Discover more of the author’s books, see similar authors, read author blogs and more
See more on the author's page
Pitt Cue
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
Discover more of the author’s books, see similar authors, read author blogs and more
See more on the author's page

Customer reviews

5 star		73%
4 star		17%
3 star		7%
2 star		3%
1 star		1%

How customer reviews and ratings work

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

czumbro

You will regret not having bought it sooner! Total winner.

Reviewed in the United States 🇺🇸 on July 23, 2014

Verified Purchase

I have a ton, like an embarrassing ton, of cookbooks and have never written a review before but felt morally compelled to weigh in in heavy favor of this book. First of all, it is a joy to read. Funny and personable. I don't know, perhaps reading it with an English accent in my head gives it a comedic advantage, but it was just a pleasure to read through. Secondly, and more critically, it is a fantastic set of recipes. I have made the brisket, the pulled pork, the short ribs, the house sausage and the porger sausage, the potato rolls, the mashed potatoes, along with the BBQ sauce and the mother sauce, as well as the green chile slaw (which has a surprisingly thai flavor profile) and the vinegar slaw. Every bite was hands down the best of its kind and this has rapidly become my gold standard BBQ book. All recipes were prepared on the Big Green Egg and were easy, though some do take a number of hands-off hours. Proceed directly to one-click checkout on this bad boy.

16 people found this helpful

Helpful

corinne abatt

A cookbook designed for wild, crazy adventurers

Reviewed in the United States 🇺🇸 on January 17, 2014

Verified Purchase

This is exactly the kind of thing, my son, the engineer/outdoorsman, who loves to bar-b-cue outdoors - meat, fish, poultry - and combine it with a great fresh vegetable salad, will enjoy. I couldn't find a place for where to send it to him as a gift, so it came to me although I included his name and address. Consequently, I had to mail it from Michigan to the state of Washington. However, that gave me a chance to see the book and I was delighted because I knew he'd appreciate the humor, the group picture in the front which looks like a construction crew (my father was a building contractor), the innovative recipes and and the use of brine - for a drink, for pickled beets, and for many other oddities and delicacies. This turns cooking into a wild, crazy adventure. Good stuff. The photos are a fine addition to the copy.

2 people found this helpful

Helpful

rian205

Best BBQ I've ever eaten was at Pitt Cue

Reviewed in the United States 🇺🇸 on January 17, 2018

Verified Purchase

I'm from the South and have actually been to the Pitt Cue restaurant in London and it was by far the best bbq my husband, best friend and I have ever eaten. This book is great! I bought it before our trip to London in 2014 for my husband and after making one of the pork rubs in it bought it for a friend for Christmas since he fell in love with the rub. Amazing book and absolutely stellar restaurant.

4 people found this helpful

Helpful

Bookemdanno

Superb book - dodgy Kindle version

Reviewed in the United States 🇺🇸 on October 25, 2015

Verified Purchase

Not for the faint-hearted or the lazy, this is packed full of uncompromising recipes that are well worth the effort. The Kindle version is terrible though, no table of contents and weird rendering makes it very hard to navigate. The physical version is beautifully produced and well worth dropping a few more dollars on.

8 people found this helpful

Helpful

Jeff Morgan

best British BBQ book I have found

Reviewed in the United States 🇺🇸 on May 4, 2019

Verified Purchase

There are recipes here that you cannot find anywhere else the subject is covered in great detail arming the reader to forth and cook. I especially like section on lamb or more precisely mutton and hogget

One person found this helpful

Helpful

Elizabeth

a bunch of recipes

Reviewed in the United States 🇺🇸 on July 10, 2015

Verified Purchase

And also pictures, good book with creative recipes, it deserves at least a look, you can find cocktails, sides, desserts, everything for a complete meal. Pork is the king on this one, but also some beef, lamb and poultry. Very complete.

Helpful

Amazon Customer

Needs a better table of contents

Reviewed in the United States 🇺🇸 on December 8, 2013

Verified Purchase

The book itself is great, I got the Kindle version to have it on hand more readily, but the Kindle version is a bit rough, badly needs an expanded table of contents. Links from one recipe to another are cool but you cannot just read a book like this.

4 people found this helpful

Helpful

Missy

Great Book!

Reviewed in the United States 🇺🇸 on December 16, 2016

Verified Purchase

This is a great book! I ordered another one for my Son in law. Great addition to any cooking library.

3 people found this helpful

Helpful

Top reviews from other countries

MH

Too complicated.

Reviewed in the United Kingdom 🇬🇧 on July 8, 2019

Verified Purchase

Far too over the top for us!! We usually like an odd barbecue throughout the summer. We do not have it lit all day every day throughout. Having just bought a new Kamado, wanted to experiment and expand on the usual barbecue food. However, this is taking it far over the comfort zone!! Too many ridiculous recipes, which require too much time and attention. Not counting the price of some of the ingredients. I don’t mind making home made burgers, marinades for chicken, or skewering a thing or two. However, I don’t want to spend all my time preparing or cooking for hours on end. I love my cook books, am a scratch cook, and have one day a week where I try different things, wether it how to cook technically or mixing flavours. However, this is Just too over the top, I will not be cooking any of the weird and wonderful bits of animals I’ve yet to cook in my Kamado (and probably never will). I intend to use to smoke to add flavour but not for hours on end. I will not be using to replace my oven. So this book is not for me!

15 people found this helpful

Amazon Customer

Good but with problems.

Reviewed in the United Kingdom 🇬🇧 on January 17, 2021

Verified Purchase

First the positives. I bought this book for recipes for my Kamado. I had the Kindle version but find a book more accessible. The recipe for Vinegar Slaw was superb. The resulting slaw was fresh, tangy and the perfect accompaniment to the belly pork ribs. The recipes for sides, desserts and drinks are all appealing and well laid out.
The main problem I had was in the recipe for the pork belly ribs. The marinade calls for 100 ml of Tabasco. A bottle of Tabasco is 57 ml so that’s virtually two whole bottles. Even using 15 ml made the marinade too hot to use as a reduced sauce for basting at the final sear, as the recipe suggests. It also called for 100 gms of Maldon Salt ie all but 4oz of salt. Also 100 gms of English mustard. I am assuming there is some mistake with this recipe (unless I am seriously mistaken) as in its form in this book it is unusable. I’d be interested to hear other experiences.

6 people found this helpful

eater

Worth buying even if you don't have the equipment - especially if you are a fan of the restaurant

Reviewed in the United Kingdom 🇬🇧 on February 14, 2016

Verified Purchase

I enjoyed this book and have made several recipes, despite not owning any kind of barbecue.

A large part of the book is devoted to cocktails, sauces, slaws and desserts, all of which can be made in a small apartment kitchen. Standout recipes were Pitt Cue's take on the New York Sour cocktail and their Chipotle and Confit Garlic Slaw. These on their own made the book worth the price for me.

Although the remainder of the recipes do require an American style barbecue, there is still a lot that can be adapted to slow cooking meat in a domestic oven. It is also enjoyable to read how this kind of food is made if you are a fan of the restaurant like I am.

My only criticism would be that some recipes are inexact (e.g. specifying 1/2 a cabbage or 1/2 a bunch of something without any indication of the weight).

8 people found this helpful

Will

Do your prep in advance

Reviewed in the United Kingdom 🇬🇧 on December 28, 2019

Verified Purchase

Very good though all the recipes are very involved and you might be better off prepping certain things in advance (sauces etc) as they are time consuming in themselves and are subsequently required in many recipes. Great results where I have made the effort though and as such, would certainly recommend for any BBQ enthusiast.

2 people found this helpful

Mancie

great book if you want something different

Reviewed in the United Kingdom 🇬🇧 on March 15, 2017

Verified Purchase

Great book, although the recipes are a little complicated on some and not your typical traditional food, that's what makes it so good. The rubs are easy to make and well worth it! I follow McKinleys Kitchen on YouTube and this book is also recommended by them and use some of these recipes for their videos so you can see how its made. I have a Big Green Egg so smoking, low and slow is the way to go for me

8 people found this helpful

See all reviews

Follow the Authors

Pitt Cue Co. The Cookbook Hardcover – June 3, 2014

Customers who viewed this item also viewed

Customers who bought this item also bought

Editorial Reviews

About the Author

Product details

Videos

About the authors

Jamie Berger

Simon Anderson

Richard H. Turner

Pitt Cue

Customer reviews

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Top reviews from other countries