Description

‘This book is a stunningly beautiful and passionate evocation of Nell’s final season – do not skip a word of it – it’s a work of art and an ace cookbook as well!' Emma Bridgewater CBE

Winner of the Guild of Food Writers General Cookbook Award 2021

Giffords Circus has been touring the south of England every summer since 2000. It is a traditional village circus with a uniquely British flavour, blended with extraordinary acts from all over the world. Their restaurant Circus Sauce is headed by chef Ols Halas and seats circus goers in a beautifully decorated tent on site. It offers a new menu every week and uses seasonal and local produce from the surrounding area. Recipes include Spring Chicken with Mushrooms and Asparagus, West Country Cassoulet and Spiced Panna Cotta with Baked Apples, and even Tweedy's Banoffee Pie with Salted Caramel, resulting in some guests returning several times in the summer to experience a new menu within familiar surroundings.

This extraordinary cookbook is a celebration of the food that brings the circus and its audience together, alongside the story of the circus itself and its vibrant community – it's a celebration of the colour, personalities and images of the circus and its slow journey through the English summer countryside.

Giffords Circus Cookbook: Recipes and Stories From a Magical Circus Restaurant

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Hardback by Nell Gifford , Ols Halas

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Short Description:

‘This book is a stunningly beautiful and passionate evocation of Nell’s final season – do not skip a word of... Read more

    Publisher: Quadrille Publishing Ltd
    Publication Date: 20/07/2023
    ISBN13: 9781837831050, 978-1837831050
    ISBN10: 183783105X

    Number of Pages: 256

    Non Fiction , Food & Drink

    Description

    ‘This book is a stunningly beautiful and passionate evocation of Nell’s final season – do not skip a word of it – it’s a work of art and an ace cookbook as well!' Emma Bridgewater CBE

    Winner of the Guild of Food Writers General Cookbook Award 2021

    Giffords Circus has been touring the south of England every summer since 2000. It is a traditional village circus with a uniquely British flavour, blended with extraordinary acts from all over the world. Their restaurant Circus Sauce is headed by chef Ols Halas and seats circus goers in a beautifully decorated tent on site. It offers a new menu every week and uses seasonal and local produce from the surrounding area. Recipes include Spring Chicken with Mushrooms and Asparagus, West Country Cassoulet and Spiced Panna Cotta with Baked Apples, and even Tweedy's Banoffee Pie with Salted Caramel, resulting in some guests returning several times in the summer to experience a new menu within familiar surroundings.

    This extraordinary cookbook is a celebration of the food that brings the circus and its audience together, alongside the story of the circus itself and its vibrant community – it's a celebration of the colour, personalities and images of the circus and its slow journey through the English summer countryside.

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