Tom Kerridge's Proper Pub Food: 0ver 130 pub recipes with simple twists to make them sensational

Recipes are super easy!!

The book arrived this morning complete with a picture of it on our doorstep! It's a used book but in excellent, like new condition. Couldn't be happier and can't wait to try the recipes!

Love the recipes, they are awesome and detailed. But I gave 4 stars because there is not enough pictures of the recipes. I love those cookbooks that shows you the pictures of all or nearly all finished dishes.

I loved his tv show, and love this cookbook. It's a British cookbook, so you'll have to do some conversions to make the recipes in the US (it helps if you own a food scale). The conversions -- amounts, celsius to farenheit and even some ingredients we're not so familliar with are easily googled.

Great cookbook. Have watched Tom's TV program and bought the book because of how much I enjoyed the show. The recipes are metric so it sometimes results in a challenge to convert the measurements, but the results are worth it. He does use ingredients that are a little more difficult to find in the U.S., but if you search the ingredient you can usually find an appropriate substitute. Love his philosophy about cooking basic good food.

Tom is a fantastic chef. The book is good, don't get me wrong. But I think it could have done with some more photos - I like a book with a photo of every dish.I hoped it was as good as his TV show, but was a little let-down.

Great pub food. Recipes do have mostly metric measurements, but that should not be a roadblock for the average cook. There are are tons of metric conversion apps out there and even metric measuring cups on Amazon. Get an inexpensive kitchen scale for weight measurements. Great stuff in this cookbook! Don't miss out!

Excellent recipes... Just be warned that this is the British original, nothing's been edited or converted for the U.S., i.e. temperatures, measurements, and some ingredient names (black cabbage is lacinto kale here), so expect to have to do that yourself.

I think it really is a "proper" book, there are a lot of delicious recipes. Kerridge knows his stuff, not for nothing he has a Michelin starred pub or won the "Great-British-Menu"-contest twice. For example he helped me to perfect my triple cooked chips and there's lots more in this book I'd like to try. But the recipes are not always simple, partially you need special ingredients (from your butcher or fishmonger) and lots of time. "Proper" here means "high quality" and not "rustic" as you might expect from pub food. But if you are an ambitious (home-)cook this book is very useful and you can treat your guests, friends and family with great dishes.

I'm going to get the gushing for Tom Kerridge out of the way first -- I saw him on Great British menu and lived his onscreen presence. I subsequently watched some YouTube videos featuring him, causing me to like him even more. He seems like a jolly fellow you would want to sit down with at a pub and grab a pint.As for the book -- it is exactly what i was hoping it would be: beautiful photos and drool worthy recipes of updated pub fare.

This was a present for my husband. He loves to cook and this is one of his chosen chefs.

Ce n'est pas de la cuisine de brasserie, c'est de la cuisine gastronomique de pub, et c'est très bien. Cela change des assiettes pleines de vide coloré... Certaines recettes sont un peu plus techniques, mais, globalement, c'est abordable pour un cuistot amateur.

Pub food has come a long way since the days of curled-up ham sandwiches, crisps (`Plain or cheese and onion?') and those jars of greying pickled eggs which sat on the bar like an exhibit from the Natural History Museum. Having also been lucky enough to have also been guided by the Great Godfather of Modern British Gastronomy myself I can see that in some of the things Tom Is producing there is a little Stephan Bull or at least the thinking behind the balance of the dish that Stephan would install with his fantastic knowledge of great food its so great to see Tom really putting it "Out There"However, you won't find many Chefs that have achieved the dizzying status of The Hand & Flowers, Tom Kerridge's restaurant in Marlow which was the first pub in the UK to be awarded two Michelin stars.Stephen Bull in my eyes Even started the rise of the Great British Pub (Gastro Pub) The frustrating result is that the next time you can book a table there for dinner on a Saturday night is September, 2014 (assuming you are happy to pay up to £36 for your main course).While waiting for your booking, some consolation can be had from Tom's debut cookbook, which offers the chance to re-create his food at home. The title is slightly disingenuous, with its suggestion that this is everyday stuff you can "knock up" without too much fuss. In fact, it is thoughtful, creative, lovingly-crafted British food which combines simplicity and sophistication. For every homemade pork pie with piccalilli, there's an oyster fritters with seaweed mayonnaise; for every fish and chips, there's a spiced monkfish and aubergine purée with green olive dressing (try asking for that on a Friday night at the George & Dragon).Even modest-sounding dishes, such as `proper' baked beans on toast and the version of chicken in a basket, below, require a bit of forward planning.Scrambled eggs with English truffle is straightforward enough, but you have to put the eggs and truffle together in a bowl for at least 48 hours before cooking. This isn't to say the recipes are daunting. They simply require care, attention and the best possible ingredients.Watching Tom Kerridge cook in the television series which accompanies this book has been an absolute delight. His enthusiasm and ease in the kitchen are infectious - and his generous girth is much more reassuring than those chefs who are whippet thin This will go down in history as a Gastro Pub Master piece like White Heat was to 80's Gastronomic Dining....