Duck & Waffle

Duck & Waffle : Recipes and stories

4.34 (23 ratings by Goodreads)
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Description

Duck & Waffle has been one of the most talked-about restaurant openings in UK in recent years. Located on the 40th floor of Heron Tower on Bishopsgate (so the best views in town) it's London's only upscale 24-hour restaurant, serving an average of 4,000 customers a week. 29-year old Daniel Doherty, winner of Tatler's Rising Star Chef award at the 2013 Restaurant Awards, is the executive chef and his cooking has turned the restaurant into an instant success. Daniel's modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal and sustainable British ingredients. Signature dishes include Spicy Ox Cheek Doughnut with Apricot Jam, Roasted Essex Beetroot with Goat Curd, Honeycomb & Watercress and of course Duck & Waffle with Crispy Leg Confit, Fried Duck Egg & Maple Syrup.

Photographed by celebrated photographer Anders Schonnemann, the book provides a collection of 100 recipes for breakfast and brunch dishes, small plates (a key part of the Duck & Waffle dining experience), main courses, desserts and cocktails, while also capturing the atmosphere of the restaurant as the sky, cityscape and clientele subtly shift through a 24-hour period.
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Product details

  • Hardback | 223 pages
  • 3 x 6 x 25.4mm | 1,156.66g
  • MITCHELL BEAZLEY
  • London, United Kingdom
  • English
  • Illustrations; Illustrations, color; Illustrations, black and white
  • 1845339576
  • 9781845339579
  • 1,572,054

About Dan Doherty

Dan Doherty is Executive Chef at Duck & Waffle, London's first upscale 24-hour restaurant. In 2013 Dan became a weekly contributor to The Independent's 'Dish of the Day', where he now blogs about being a chef, the industry, recipes and more and recently joined Olive magazine as a columnist. His achievements have been honoured in the form of prestigious awards and accolades, including the title of Rising Star Chef, which he received at the 2013 Tatler Restaurant Awards. His first book, Duck & Waffle: Recipes & Stories, was selected as one of the cookbooks of 2014 by Observer Food Monthly, Mail on Sunday and Red Magazine.
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Rating details

23 ratings
4.34 out of 5 stars
5 43% (10)
4 48% (11)
3 9% (2)
2 0% (0)
1 0% (0)
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