Hawksmoor at Home: Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails
Hardcover – November 1, 2012
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."xa0 — 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."xa0 — Mark Schatzker , author, Steak 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 ofxa022 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 andxa0been 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 ,xa0and Made in Italy , the Glenfiddich award-winning book on chef Giorgio Locatelli.
Features & Highlights
- 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.
