Pitt Cue Co. - The Cookbook

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.

“This is an urban British hipster's take on a solid bit of Americana, tucked away on a tidy London street. But it's executed with commitment, wit and serious attention to detail. And a lot of pig. - The Observer - Jay RaynerThe hottest place to eat right now - The IndependentPitt Cue Co. is worth the queue... if you want to pig out on some proper barbecue food, this is the place to do it - TimeOutIt's a glutton's paradise - Evening StandardI am obsessed by new Pitt Cue Co. book. A brilliant barbeque tome - Tom Parker BowlesJust got the Pitt Cue Co. Cookbook. It's so bloody brilliant I want to cry. - Gizzi Erskine”

This is an urban British hipster's take on a solid bit of Americana, tucked away on a tidy London street. But it's executed with commitment, wit and serious attention to detail. And a lot of pig. - The Observer - Jay Rayner

The hottest place to eat right now - The Independent

Pitt Cue Co. is worth the queue... if you want to pig out on some proper barbecue food, this is the place to do it - TimeOut

It's a glutton's paradise - Evening Standard

I am obsessed by new Pitt Cue Co. book. A brilliant barbeque tome - Tom Parker Bowles

Just got the Pitt Cue Co. Cookbook. It's so bloody brilliant I want to cry. - Gizzi Erskine

Last summer, 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 queues around the block.

Tom Adams, Simon Anderson, Jamie Berger and Richard H. Turner brought together their experience from Hawksmoor, The Albion, The Blueprint Cafe and Brunswick House to create a fabulously finger-licking, bourbon-drinking paradise that's taken the London restaurant scene by storm.

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.

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