Hawksmoor at Home: Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails . . a new book 

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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.
 
 
 
 
 




        

            
            

                
Publisher
                
Preface Publishing
            
            
            

                
Dimensions
                
21.59 x 3.05 x 26.67 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
320 pages
            
            
            

                
Book Type
                
Hardcover
            
            
            

                
ISBN-10
                
1848093357
            
            
            

                
ISBN-13
                
978-1848093355
            
            
            

                
Publication date
                
13 Oct. 2011
            
            
        
         





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