Description

Book Synopsis

Bull-free recipes, from the Backyard Burger to Turbo Prawn Cocktail? Yes.

Sobriety-baiting cocktails, like the New Cross Negroni and Corpse Reviver No. 69? Check.

Guest recipes from a host of like-minded chefs and restaurants, including Bone Daddies and Gizzi Erskine? Indeed.

Tales of drunkenness, excess and abject humiliation at the hands of megaphone-touting barmaids in bikini tops? Got it.

Disquisitions on subjects as diverse as the etiquette of queuing and the benefits of beer cans over bottles, especially for dolphins? Naturally.

A running treatise on aesthetics by Man Booker Prize-winning author DBC Pierre allied to the history of MEATliquor, from Peckham car park to Britain''s best meat and liquor restaurants? But of course!

A total and absolute disregard for the conventions of cookery-book writing? Do you really need to ask?

The MEATliquor Chronicles

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    RRP £25.00 – you save £5.00 (20%)

    Order before 4pm today for delivery by Mon 3 Aug 2026.

    A Hardback by Scott Collins, Yianni Papoutsis

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      Publisher: Faber & Faber
      Publication Date: Publication Date: 18/09/2014
      ISBN13: 9780571302994, 978-0571302994
      ISBN10: 0571302998

      Description

      Book Synopsis

      Bull-free recipes, from the Backyard Burger to Turbo Prawn Cocktail? Yes.

      Sobriety-baiting cocktails, like the New Cross Negroni and Corpse Reviver No. 69? Check.

      Guest recipes from a host of like-minded chefs and restaurants, including Bone Daddies and Gizzi Erskine? Indeed.

      Tales of drunkenness, excess and abject humiliation at the hands of megaphone-touting barmaids in bikini tops? Got it.

      Disquisitions on subjects as diverse as the etiquette of queuing and the benefits of beer cans over bottles, especially for dolphins? Naturally.

      A running treatise on aesthetics by Man Booker Prize-winning author DBC Pierre allied to the history of MEATliquor, from Peckham car park to Britain''s best meat and liquor restaurants? But of course!

      A total and absolute disregard for the conventions of cookery-book writing? Do you really need to ask?

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