Wednesday, August 21, 2013

Book Club: Hooligan's Table Review

Earlier this summer as part of our Book Club we invited you to read Hooligan's Table: The Rugby Player's Cookbook. Now that we've given you a little time to order and read the book we want to give you the opportunity to post your review in the comments. If you've read the book (hopefully you have!) please feel free to share your favorite aspect of the book below.

We really enjoyed reading Hooligan's Table. Not only did it contain great recipes but it also was a great rugby read. Author David Martin does a great job of blending a love of food with rugby culture. Every chapter is full of great stories and the "waterbreaks" throughout the book are a nice touch.

Take the jump to read more.
But the best part of the book are the recipes. Martin does a great job of going out and getting a wide variety of recipes from all parts of the globe. Every part of the U.S. is represented and there is a great selection of recipes from around the world. No matter what your taste buds like there is something for you.

Here are some of our favorites-

Australian Meat Pie: Submitted by the Kangaroo & Kiwi in Seattle it was relatively easy to make and tasted great.

Rugby Spicy Italian Sausage Pasta: From The Rugby Cafe in Washington, D.C. this dish was delicious. Our house loves pasta and this fit the bill. It had a lot of flavor. We would recommend it to anyone.

Poutine: If you haven't had poutine you should try it. It's fries covered in gravy and cheese curds. It's amazing. This recipe was submitted by Capt. Cook's Bar and Grill in Saranac Lake, N.Y.

Pavlova: What makes this dessert so great is the story behind it in the book. It also tastes great.

The Hooligan's Table has been one of our favorite books to review. Make sure you check it out.

If you have a book you would like us to review, e-mail us at

1 comment:

  1. I've had this book for over a year...As a self professed "foodie" I have a growing collection of cookbooks. I love this one and consider it a wonderful addition to the shelf. I love backstory and source info with my recipes! I've only made one recipe in it to date -the Beef and Stout Stew - but I've incorporated multiple small tweaks to my usual cooking practice's from many of the other recipes - the vinegar and Old Bay seasoning into mmy deviled eggs for instance. In writing this review though and rereading through the options I will be making Brian Vizard's "Gut Bomb" pudding for my birthday in a few weeks!!! lol The stew was wonderful and now I'm hungry!!!