Hawksmoor at Home Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails: Inside the Dark World of Stand-Up Comedy
Autor Huw Gott, Will Beckett, Richard Turneren Limba Engleză Hardback – 12 oct 2011
Preț: 188.49 lei
Preț vechi: 214.26 lei
-12% Nou
Puncte Express: 283
Preț estimativ în valută:
36.07€ • 38.03$ • 30.03£
36.07€ • 38.03$ • 30.03£
Carte disponibilă
Livrare economică 26 decembrie 24 - 01 ianuarie 25
Livrare express 07-13 decembrie pentru 104.51 lei
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9781848093355
ISBN-10: 1848093357
Pagini: 320
Ilustrații: ILLUSTRATIONS
Dimensiuni: 216 x 262 x 30 mm
Greutate: 1.57 kg
Editura: Preface Publishing
ISBN-10: 1848093357
Pagini: 320
Ilustrații: ILLUSTRATIONS
Dimensiuni: 216 x 262 x 30 mm
Greutate: 1.57 kg
Editura: Preface Publishing
V-ar putea interesa
-
Best Venison RecipesDiana LoeraPreț: 162.23 lei -
Preț: 89.73 lei -
Preț: 102.57 lei -
Hunter's Step by Step Guide to Cooking GameRobert CuthbertPreț: 75.63 lei -
Easy Recipes for Wild Game & FFerne HolmesPreț: 74.45 lei -
The Grassfed Gourmet Cookbook 2nd EdShannon a. HayesPreț: 180.04 lei -
Tender Grassfed Meat: Traditional Ways to Cook Healthy MeatStanley A. FishmanPreț: 129.89 lei -
The New Gray's Wild Game Cookbook: A Menu CookbookRebecca GrayPreț: 96.68 lei -
GoliathRichard TurnerPreț: 102.91 lei -
The Last EagleRichard TurnerPreț: 84.39 lei -
Black DragonRichard TurnerPreț: 104.96 lei -
Lucifer's FireRichard TurnerPreț: 99.71 lei -
First StrikeRichard TurnerPreț: 104.34 lei -
The Curious Bartender's Rum RevolutionTristan Stephenson-12%Preț: 118.31 lei134.22 lei -
Gray's Venison CookbookRebecca GrayPreț: 56.41 lei
Recenzii
"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"
"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." --"Mark Schatzker", author, "Steak"
"Hawksmoor at Home should be covered in fingerprints and splashes fo food, as it's a great hands-on book to use every day" Heston Blumenthal "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
"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." --"Mark Schatzker", author, "Steak"
"Hawksmoor at Home should be covered in fingerprints and splashes fo food, as it's a great hands-on book to use every day" Heston Blumenthal "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
Descriere
Seventy recipes and plenty of advice make up this lavish celebration of the most talked about restaurant in Britain--the Hawksmoor restaurants, focusing on all things beef
Providing unique insight into the enthusiasm and passion that go into creating great food and drink, this practical cookbook describes how to buy and cook great steak and seafood and much more, including how to make the "best burger in Britain" and the "best roast beef in Britain;" how to mix terrific cocktails; and how to choose wine to accompany a meal. When the proprietors of Hawksmoor started out they had a simple plan--to open the best steak restaurant in London. They traveled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way in Britain, and cooked simply over real charcoal, packed more flavor than anything they tried in their travels. Their credo is simple: the best ingredients--dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by the multiple award-winningThe Ginger Pig, dry-aged for at least 35 days, simply cooked on a real charcoal grill. Their cocktails, wines, and desserts too have been applauded. This sumptuous book, designed by David Eldridge (Ottolenghi's "Plenty") is an extended love letter to beef and all the numerous other things that make Hawksmoor the well-loved restaurant that it is.
Providing unique insight into the enthusiasm and passion that go into creating great food and drink, this practical cookbook describes how to buy and cook great steak and seafood and much more, including how to make the "best burger in Britain" and the "best roast beef in Britain;" how to mix terrific cocktails; and how to choose wine to accompany a meal. When the proprietors of Hawksmoor started out they had a simple plan--to open the best steak restaurant in London. They traveled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way in Britain, and cooked simply over real charcoal, packed more flavor than anything they tried in their travels. Their credo is simple: the best ingredients--dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by the multiple award-winningThe Ginger Pig, dry-aged for at least 35 days, simply cooked on a real charcoal grill. Their cocktails, wines, and desserts too have been applauded. This sumptuous book, designed by David Eldridge (Ottolenghi's "Plenty") is an extended love letter to beef and all the numerous other things that make Hawksmoor the well-loved restaurant that it is.
Notă biografică
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 22 books on food and wine, including "Fiona Beckett's Cheese Course" and "How to Match Food and Wine." She has been voted Food Journalist of the Year by the British Guild of Food Writers and been a runner-up in the Best Drink Writer category in the Glenfiddich awards. She is currently a contributing editor to the wine magazine "Decanter "and to the artisanal magazine "Fork." 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 cofounders of Hawksmoor. Dan Lepard's photographs have appeared in the "Guardian," "Tatler, " the "Telegraph," "Vogue," and "Made in Italy," the Glenfiddich award-winning book on chef Giorgio Locatelli.