Description

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 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.

Hawksmoor at Home: Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails

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£30.00

Includes FREE delivery
Usually despatched within 3 days
Hardback by Huw Gott , Will Beckett

1 in stock

Short Description:

Hawsmoor at Home should be covered in fingerprints and splashes of food, as it's a great hands-on book to use... Read more

    Publisher: Cornerstone
    Publication Date: 13/10/2011
    ISBN13: 9781848093355, 978-1848093355
    ISBN10: 1848093357

    Number of Pages: 320

    Non Fiction , Food & Drink

    Description

    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 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.

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