Hawksmoor at Home: Meat - Seafood - Sides - Breakfasts - Puddings - Cocktail...

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Condition:
Very Good
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eBay item number:136719516646

Item specifics

Condition
Very Good: A book that has been read but is in excellent condition. No obvious damage to the cover, ...
Release Year
2012
ISBN
9781848093355
Category

About this product

Product Identifiers

Publisher
Penguin Random House
ISBN-10
1848093357
ISBN-13
9781848093355
eBay Product ID (ePID)
117313407

Product Key Features

Book Title
Hawksmoor at Home : Meat-Seafood-Sides-Breakfasts-Puddings-Cocktails
Number of Pages
320 Pages
Language
English
Publication Year
2012
Topic
General, Specific Ingredients / Meat
Illustrator
Yes
Genre
Cooking
Author
Richard Turner, Will Beckett, Huw Gott
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
58.2 Oz
Item Length
10.4 in
Item Width
8.3 in

Additional Product Features

Intended Audience
Trade
Reviews
"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, "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, "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."  - Mark Schatzker , author, Steak, "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." -- Mark Schatzker , author, Steak
Dewey Edition
23
Dewey Decimal
641.5
Synopsis
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. '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, best enjoyed with a bottle - several, actually - of good red wine.' Mark Schatzker, author of Steak, 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.
LC Classification Number
TX714

Item description from the seller

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ccros83

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    My first impression from a seller is his word in when it will come and how its packaged. That tells me he cares about his customers if you have a problem. Which I didnt but I know if I did. It came a day early and was packaged so well that I was so impressed the time it took. It was a tin of dominoes so you could put it in a envelope and send it. He packed as it was breakable Kudos I'll be glad to see more on his ebay store. Thank you Kathleen
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