Hawksmoor at Home: Meat - Seafood - Sides - Breakfasts - Puddings - CocktailsHardback
List price $38.69
You save $7.62 19% off
Free delivery worldwide
Dispatched in 1 business day
When will my order arrive?
- Publisher: Preface Publishing
- Format: Hardback | 320 pages
- Dimensions: 216mm x 264mm x 30mm | 1,660g
- Publication date: 1 November 2012
- Publication City/Country: London
- ISBN 10: 1848093357
- ISBN 13: 9781848093355
- Sales rank: 39,667
""Hawsmoor at Home" should be covered in fingerprints and splashes of food, as it's a great hands-on book to use every day". (Heston Blumenthal). 'When we started out we had a simple plan - to open the best steak restaurant in London. We travelled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels'. The critics have hailed Hawksmoor as one of the great restaurant openings of recent years. Their credo is simple: the best ingredients - dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners "The Ginger Pig", dry-aged for at least thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo. "Hawksmoor at Home" is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook the both the 'best burger in Britain' and the 'best roast beef in Britain'); how to mix terrific cocktails and choose wine to accompany your meal. Above all "Hawksmoor at Home" entertains and informs in the inimitable 'Hawksmoor' way.
Other books in this category
USD$30.89 - Save $10.89 26% off - RRP $41.78
USD$35.53 - Save $3.16 (8%) - RRP $38.69
USD$18.46 - Save $4.74 20% off - RRP $23.20
USD$27.40 - Save $19.02 40% off - RRP $46.42
USD$32.51 - Save $7.72 19% off - RRP $40.23
USD$25.61 - Save $2.23 (8%) - RRP $27.84
Fiona Beckett is an award-winning food and drink writer, one of the UK's leading experts on food and drink matching, wine columnist for the Guardian and the author of twenty-two books on food and wine. In 2002 she was voted Food Journalist of the Year by the British Guild of Food Writers and was a runner-up in the Best Drink Writer category in the 2007 Glenfiddich awards. She is currently a contributing editor to the wine magazine Decanter and to the artisanal magazine Fork. (www.the2fionas.com/fiona-beckett). Richard Turner is head chef at Hawksmoor. He has worked at Pharmacy, Quo Vadis, The Restaurant Marco Pierre White, The Canteen and Le Gavroche. Will Beckett and Huw Gott are owners and co-founders of Hawksmoor. Dan Lepard's photographs have appeared in Vogue, Tatler, the Guardian and the Telegraph, and Made in Italy the Glenfiddich award-winning book on chef Giorgio Locatelli.
"I love Hawksmoor. Whenever I feel the need for fabulous meat it's the place I go" Angela Hartnett "Every now and then a cookbook comes out that makes you think: "I can't wait to get my hands on that." The Hawksmoor cookbook is just such a one: beautifully designed and full of recipes ... An absolute must-have for anyone who loves a brilliant burger or a perfect rack of ribs" City AM "The only thing harder to find than a great piece of meat is a great book on meat. Hawksmoor at Home is most definitely the latter, best enjoyed with a bottle - several, actually - of good red wine" Mark Schatzker, author of Steak "Hawksmoor at Home features some excellent essays on what makes a steak great in the first place, including breed (and livelihood) of cattle, as well as the science behind achieving that elusive perfect crust. Cocktails are Hawksmoor's other trump card, and some of the favourites are here, including the tobacco old fashioned and the 'turbo-shandy' known as Shaky Pete's ginger brew (I tried this at home, and it was delicious). And if you're tired of steak, then you'll also find recipes for the famous kimchi burger, cornflake ice cream and mac and cheese. As expected, this is a well-researched and authoritative take on steak." Square Meal "Ooh it's mouthwatering" Observer