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Book review: 'Gordon Ramsay's Great British Pub Food'

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In his latest book the volatile celebrity chef turns his hand to sharing how to recreate great pub grub 

26 MARCH 2009

In his new book Great British Pub Food, a joint production with his London pubs partner and Claridges head chef Mark Sargeant, Gordon Ramsay tackles the subject of recreating much loved pub classics - both modern and traditional.

It's a collection of favourite recipes from the days when pub grub meant home cooked dishes rather than the microwaved, pre-prepared efforts which so often prevail today. And the fiery screen chef offers a take on everything from bar snacks to hearty main course.

As well as pork scratchings and to-die-for puds like Pimms jellies, he covers mouth-watering classics like chicken and smoked bacon pie, Gloucestershire sausages with grainy mustard mash and that ultimate pub pud, treacle tart.

The no-nonsense approach that has made many of his cookbooks a success is again present. Clear instructions illustrated with bright, tempting images allow the reader to turn out dishes that really look the part as well as tasting that way.

With enough recipes to keep a pub menu full and interesting for quite some time, it should provide plenty of exciting dishes for the home cook to prepare. And there's enough variety to ensure a delicious meal throughout the seasons.

There's an added bonus in that a fair few are posh enough to not look out of place on a dinner party menu.

Gordon Ramsay’s Great British Pub Food by Gordon Ramsay and Mark Sargeant, published by Harper Collins.