Black Axe Mangal
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Black Axe Mangal

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Description

The much-anticipated first cookbook from one of London's most-loved cult restaurants

Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant's first cookbook, brings together Tiernan's signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod's Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.
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Product details

  • Hardback | 216 pages
  • 205 x 270 x 24mm
  • London, United Kingdom
  • English
  • 0714879312
  • 9780714879314
  • 468,567

Review Text

"Lee Tiernan deserves an award for misbehaving - a kiddo on the block lifetime achievement for messing with stale traditions and bringing fun dining to the next, next level."—Andrea Petrini

"Lee is a mad scientist - he creates flavours and dishes that are delicious yet thought provoking and unique. He challenges us all to look deeper and go further while cooking. A true innovator!"—Billy Durney, Hometown BBQ

"I love Black Axe Mangal - delicious, exciting, fantastic food, made all the better because Lee is such a humble chef. Lee is one of the greats - a proper chef who knows produce and how to use it."—Angela Hartnett

"Lee Tiernan is a great man, a great chef, a great dancer, and a great gatherer of all that's wondrous in the world."—Action Bronson

"Lee is a chef's chef. What I mean by that is he cooks the food that chefs want to eat after toiling all night in their kitchens, or on their rare day off. His approach is all flavour, no bullshit, turned up to 11. I think that's why we get along. I've been eagerly awaiting this book since the day I met Lee. Now I can finally recreate his famous dishes in my own home."—Kris Yenbamroong, Night + Market

"ABSOLUTE LEGEND IN THE HIGHEST FORM." —Matty Matheson
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Review quote

"Lee Tiernan deserves an award for misbehaving - a kiddo on the block lifetime achievement for messing with stale traditions and bringing fun dining to the next, next level."-Andrea Petrini

"Lee is a mad scientist - he creates flavours and dishes that are delicious yet thought provoking and unique. He challenges us all to look deeper and go further while cooking. A true innovator!"-Billy Durney, Hometown BBQ

"I love Black Axe Mangal - delicious, exciting, fantastic food, made all the better because Lee is such a humble chef. Lee is one of the greats - a proper chef who knows produce and how to use it."-Angela Hartnett

"Lee Tiernan is a great man, a great chef, a great dancer, and a great gatherer of all that's wondrous in the world."-Action Bronson

"Lee is a chef's chef. What I mean by that is he cooks the food that chefs want to eat after toiling all night in their kitchens, or on their rare day off. His approach is all flavour, no bullshit, turned up to 11. I think that's why we get along. I've been eagerly awaiting this book since the day I met Lee. Now I can finally recreate his famous dishes in my own home."-Kris Yenbamroong, Night + Market

"ABSOLUTE LEGEND IN THE HIGHEST FORM." -Matty Matheson
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About Lee Tiernan

Lee Tiernan worked at London's iconic St. JOHN restaurant for 10 years, leaving as head chef of St. JOHN Bread and Wine in 2013 to pursue his own vision. He started with a Black Axe Mangal pop up in Copenhagen (lauded by chefs from around globe) before securing a permanent site for his restaurant in North London, which has received critical acclaim and garnered an international fan base. Past collaborations include Momofuku Toronto, Joe Beef, Dan Barber's wastED, Action Bronson, Quo Vadis, St. John and Mission Chinese Food.

Fergus Henderson is a British chef and cookbook author, who opened London's St. JOHN restaurant in 1994. He is well known for his simple, pared down cooking and his philosophy of 'nose-to-tail eating'.
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